Slow Cooked Indian Lamb ( Mutton) Curry

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Sundays have always evoked a labyrinth of emotions in me and continue to do so even today. Growing up in a Bengali family of enthusiastic foodies, Sundays were synonymous with mutton curry, a specialty that was prepared by mom. I used to wait impatiently for it the whole week.

As my mother braised the mutton, the rich aroma wafting from the kitchen stimulated my appetite, and with each passing minute, my patience wore thin. It was a matter of minutes before I devoured everything on the plate. The scrumptious lunch was followed by a food-coma-induced siesta, only to wake up to the evening cup of tea.

Succulent pieces of lamb, cooked with aromatic spices in a rich yogurt-based sauce, this Indian Lamb Curry is heavenly. Every time I prepare this dish, it takes me back to childhood and the Sunday ritual of food and family.

All it takes to make this is patience! Slowly cooking and simmering the mutton over low flame for a long time results in intense flavors and the meat falling off the bone. Whether you have it with Indian Naan, fried rice, or plain steamed rice, this dish is simply to die for.

Are you looking for other Lunch/Dinner Recipes? You can also check out my Spahetti with Chicken Meatballs , Creamy Honey Mustard Chicken and Honey Sesame Chicken

Some Extra Tips

• I have used lamb legs for this recipe, you can also use lamb shoulders.
• The cooking time may vary depending on the quality of the lamb/mutton. So adjust the cooking time accordingly.

If you love Indian food, give this a try. Trust me, your taste buds will thank you.

Slow Cooked Indian Lamb (Mutton) Curry
Author: Happily Cooking
Preparation Time: 20min
Cooking time: 90min
Yields: 6 servings
Calories per serving: 323kcal

Ingredients:

For the marinade
• 100 g onions, diced
• 5 g garlic, roughly chopped
• 100 g yoghurt
• 15 g salt
• 5 g turmeric powder
• 3 g garam masala powder

For the curry
• 1 kg of Lamb leg or shoulder, cut into 2-inch pieces
• 20 g mustard oil
• 2 cinnamon sticks
• 7-8 pcs green cardamom
• 10 pcs cloves
• 4 pcs dried red chillies
• 6 pcs bay leaves
• 400 g onions (sliced)
• 40 g ginger paste
• 10 g garlic paste
• 3 g coriander powder
• 3 g cumin powder
• 3 g red chilli powder
• 150 g yoghurt
• 8 g salt

Instructions:

1. For the marinade, add 100 g chopped onions, 5 g roughly chopped garlic, 100 g yoghurt, 15 g salt, turmeric, and garam masala powder to a grinder jar. Blitz to form a smooth paste.
2. Coat all the lamb pieces with the marinade. Cover and allow them to marinate in the refrigerator for about 6-7 hours.
3. To make the curry, cut 400 g onions into thin slices.
4. Heat a large pan and add mustard oil to it. Once the oil is hot, add the dried red chillies, bay leaves, cinnamon sticks, green cardamom and the cloves.
5. Add the sliced onions and fry them on medium flame for about 15 minutes until they are light brown in colour. Then, add the ginger paste, garlic paste and fry for another 5 minutes. Keep the flame medium to low and stir often.
6. Next, add the dry spices (coriander, cumin, and red chilli) mixed with 100 g of water. Continue frying the onions along with the spices for about 15 more minutes.
7. Add the marinated lamb pieces to the pan. Fry them, stirring often for 15 minutes on medium-high heat.
8. Beat 150g yoghurt until it is lump-free and add it to the pan. At this point, add 8g of salt .
9. For the next 75 to 90 minutes, the lamb has to be cooked in low flame. If the curry becomes too thick, add a splash of hot water and keep cooking the meat in the gravy.
10. Cover and cook until the mutton is tender. You should be able to tear it apart with two fingers.
11. Serve warm with Naan, or some steamed rice.