This easy, homemade Indian mutton curry will become your go to recipe every time you want to cook with lamb. Tender, succulent pieces of meat are cooked in a spicy gravy that makes it the perfect bowl of comfort food with basmati rice.
Let’s welcome the easiest Indian Mutton Curry for pullover and pyjama weather. This one’s purely for the beginners who want a bowl of curry and rice now and then. Because you guys are my people. The ones that I really write this food blog for, and I feel your love for comfort food.
Google mutton curry and you’ll get all kinds of Andhra, Hyderabadi and Kerala variations. But this ones quite basic guys. It’s one of those back pocket mutton curry recipes that we all need in life. And that’ll make everyone in the house go totally nuts. They’ll never guess how easy it is. I promise.
It’s basic but amazing. Spicy, flavourful, warming with all the right reasons to be a glutton on Sunday which is when mutton curry makes the most sense. Because after a bowl of this Indian mutton curry and rice, all you’ll want to do is Netflix and nap.
We first made this recipe for a couple of friends. Actually Denver did. I was out on a Sunday afternoon, and Denver decided to make lunch. The most amount of work went into chopping the onions and tomatoes, which we had our food processor for, so basically it was a stir and cook game. Which he is awesome at.
We all came home hungry to the house smelling fantastic, made some parathas and rice and dug in!
I knew right there that I needed to share this on the blog because you guys will love it! So we’ve made it again and again, and everytime we ended up polishing it before I could take any pictures. But we are finally here with the best, easiest Indian mutton curry for all you comfort food seekers and curry lovers. Sunday lunches can’t get better than this.
Which cut of mutton (lamb) is best for stewing/ curries?
Almost any cut of lamb can be used for lamb stews and curries, but the shoulder is best. As it becomes really tender and flavourful during the stewing and braising process. Shanks also work really well in a mutton curry or stew because the marrow soaks up all the flavours and is amazing to suck on.
I highly recommend using a ‘meat masala’ which really takes the guesswork out of this, and I used Lala’s Mutton Curry masala for this one. You can go ahead and try Shaan as well, a brand which make fantastic masalas.
Watch how to make Indian Mutton Curry Recipe VideoPrint
This easy Indian mutton curry will soon become your favourite bowl of comfort food. Made in a pressure cooker and perfect with basmati rice.
- 1 kg / 2 pounds Mutton or Lamb (cut into medium sized pieces)
- 1 teaspoon Turmeric
- 3 tablespoons Oil
- 1 teaspoon Fennel Seeds
- 1 Bayleaf
- 1 inch Cinnamon Stick
- 3-4 Cardamom Pods
- 3-4 Cloves
- 1 green chilli, slit lengthwise
- 3 large Onions, finely chopped
- 1 tablespoon Ginger Garlic Paste
- 5 large Tomatoes, finely chopped or pureed
- 1 teaspoon Coriander Powder
- 4 tablespoons Lala’s Mutton Masala, or meat/curry powder of your choice
- 2 Potatoes, quartered (optional)
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi, optional but highly recommended
- 1 tablespoon ghee (or Butter)
- 1 tablespoon Salt
- Add turmeric to the mutton or lamb and rub all over. Set aside.
- Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.
- Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 25 minutes and let pressure release naturally.
- Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes. Check and adjust seasoning. Let the curry rest for 15 minutes before serving.
- Any cut of lamb is good for this curry, but shoulder works best as it has the best flavour and tenderises really well
- Meat masala is easily available at Indian stores