Authentic Mutton Masala Recipe: Easy Indian Lamb Curry

Name: Authentic Mutton Masala Recipe: Easy Indian Lamb Curry
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Mutton (lamb or goat meat) (Bone-in, cut into medium pieces); 3 medium Onions (Finely sliced); 2 medium Tomatoes (Pureed or finely chopped); 2 tablespoons Ginger-Garlic Paste (Freshly made is best); 1/2 cup Yogurt (Plain, full-fat, whisked); 2-3 pieces Green Chilies (Slit, adjust to taste); 1/2 teaspoon Turmeric Powder; 1 tablespoon Red Chili Powder (Or to taste); 1.5 tablespoons Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; to taste pinch Salt; 4 tablespoons Cooking Oil; 1/4 cup Fresh Coriander Leaves (Chopped, for garnish)

Learn how to make a rich and flavorful Mutton Masala, a classic Indian lamb curry that's perfect for any occasion. This recipe guides you through marinating, cooking, and simmering tender mutton with aromatic spices, onions, and tomatoes to create a hearty and delicious meal. Ideal for a Friday routine vlog or any family dinner.

#Mutton Curry

#Indian Recipe

#Lamb Masala

#Spicy Curry

#Comfort Food

#Dinner Idea

Mutton Masala simmering in the pot

Recipe Information

20m

Prep Time

1h 10m

Cook Time

1h 30m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

480

Calories

45g

Protein

20g

Carbs

25g

Fat

Close-up of tender Mutton Masala

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Mutton Masala served with rice and naan

Instructions

0/6 completed

1
Marinate the mutton: In a large bowl, combine the mutton pieces with 1 tablespoon ginger-garlic paste, 1/4 teaspoon turmeric powder, 1/2 tablespoon red chili powder, 1/2 tablespoon coriander powder, and 1/4 cup whisked yogurt. Mix well, cover, and refrigerate for at least 30 minutes, or up to 2 hours for best results.
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5m
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Marinate the mutton: In a large bowl, combine the mutton pieces with 1 tablespoon ginger-garlic paste, 1/4 teaspoon turmeric powder, 1/2 tablespoon red chili powder, 1/2 tablespoon coriander powder, and 1/4 cup whisked yogurt. Mix well, cover, and refrigerate for at least 30 minutes, or up to 2 hours for best results.
5m
Marinating helps tenderize the meat and infuse flavors deeply.
2
Sauté the onions: Heat oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the sliced onions and sauté until they turn golden brown, stirring frequently. This can take about 10-15 minutes.
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15m
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Sauté the onions: Heat oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the sliced onions and sauté until they turn golden brown, stirring frequently. This can take about 10-15 minutes.
15m
Properly browned onions are key to a rich curry base.

3
Add aromatics and spices: Add the remaining 1 tablespoon ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant. Then add the pureed tomatoes and cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes).
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10m
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Add aromatics and spices: Add the remaining 1 tablespoon ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant. Then add the pureed tomatoes and cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes).
10m
Cooking tomatoes until oil separates ensures a deeper flavor.
4
Cook the mutton: Add the marinated mutton to the pot. Stir well to combine with the onion-tomato masala. Cover and cook on medium heat for 10-15 minutes, stirring occasionally, until the mutton changes color and releases its juices.
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15m
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Cook the mutton: Add the marinated mutton to the pot. Stir well to combine with the onion-tomato masala. Cover and cook on medium heat for 10-15 minutes, stirring occasionally, until the mutton changes color and releases its juices.
15m
Browning the mutton before adding water locks in flavor.
5
Add water and simmer: Add 1-2 cups of hot water (enough to mostly cover the mutton). Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the mutton is tender. If using a pressure cooker, cook for 15-20 minutes after the first whistle.
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1h
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Add water and simmer: Add 1-2 cups of hot water (enough to mostly cover the mutton). Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the mutton is tender. If using a pressure cooker, cook for 15-20 minutes after the first whistle.
1h
Slow cooking on low heat ensures tender and juicy mutton.

6
Finish and garnish: Once the mutton is tender, stir in the garam masala and adjust salt to taste. Cook for another 2-3 minutes. Garnish with fresh chopped coriander leaves. Serve hot with rice, naan, or roti.
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5m
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Finish and garnish: Once the mutton is tender, stir in the garam masala and adjust salt to taste. Cook for another 2-3 minutes. Garnish with fresh chopped coriander leaves. Serve hot with rice, naan, or roti.
5m
Add garam masala at the end to retain its fresh aroma.