Lamb curry recipe - Mutton curry recipe
A Lamb curry or a mutton curry is an Indian meat recipe. There are numerous ways to cook a Meat curry. This recipe is a very basic and simple yet delicious curry to have with an Indian bread (roti) or rice.
You can use either lamb or mutton for this recipe. If you are using mutton (goat's meat), then it will be easy to transfer everything in a pressure cooker and then cook or you will have to keep simmering the meat for a longer time. The lamb will cook much faster.
This recipe will serve 6-8
The Ingredients for this lamb curry are as follows
- 1 kg Mutton or lamb (cut into bite size pieces. Use mixed cuts, on the bone and a few boneless pieces)
- 3-4 onions (sliced)
- 2 Tbsp Ginger-Garlic paste
- 3-4 Tomatoes (chopped or pureed)
- 3-4 Tbsp Oil or little more
- 2-3 green Cardamoms
- 4-5 cloves
- 1 inch Cinnamon
- 2 black Cardamoms
- 2 Bay Leaves
- 2 Tsp Cumin seeds
- 1 Tsp Turmeric powder
- 1 Tsp red chili powder
- 2 Tsp Coriander powder
- 1 Tsp garam masala powder
- 2-3 Tbsp Yogurt
- 2-3 large Potatoes (cut into big pieces, say quarted or six pieces)
- Salt to taste
- 6-7 Tbsp Fresh Coriander Leaves (chopped)
Heat oil in a pan or kadai and add the cloves, bay leaves, black and green cardamoms, and cinnamon.
When they crackle, add the onions. Saute on a medium flame and when they become soft add the cumin seeds and ginger garlic paste. Now cook on a low flame, stirring occasionally, till onions get light brown.
Add 3-4 lamb or mutton pieces at a time, increase the flame/heat and stir around till all the pieces get brown on all sides. This is to seal the meat. You can do this in a separate pan and then add the lamb pieces with the onions.
Add the tomatoes and the turmeric, chili, coriander powder. Cook till everything becomes almost dry.
Reduce the heat and add the yogurt. Stir constantly. When the yogurt blends well, add the salt.
Now add 2-3 cups of hot water, bring to a boil, cover and simmer till lamb is half done. Stir occasionally. If using mutton, you can pressure cook instead (it will take about 2 whistles, maybe 3. Add the potatoes after the first whistle).
Add the potatoes and garam masala. Simmer till the lamb and potatoes are done.
Sneak a taste. Garnish with the coriander leaves and maybe 1-2 slit and deseeded green chilies.
Serve the lamb curry with an Indian bread (naan, tandoori roti, chapti) or rice. Yippyyyy....enjoy!!!!
Note:- Add more chili powder and green chilies for an extra kick. All the spices used in this recipe will be easily available at an Indian Store.
You can add 1/4 -1/2 Tsp of kewra (screw pine) essence mixed with little boiled cooled water (not more than that), for a subtle unique flavor. Cut the potatoes in big chunks or else they will go mushy.
Lamb Curry to other Meat recipes
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