This is a deliciously soft and tender chunk of lamb meat spiced up in onion and tomatoes. To make a delicious mutton curry, the choice of meat is very important, use fresh and tender cuts because this will be east to soften when cooking. Also, bone-in mutton will yield you a delicious gravy when slow-cooked. Always marinate your mutton before cooking because this will help tenderize your meat.

Start by heating the cooking oil in a heavy-bottomed pan, on medium heat, when hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels then turn off the heat. Grind the onions into a smooth paste in a food processor. Once done, remove into a separate container.

Now grind the tomatoes, garlic, and ginger pastes together in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use. Heat the oil leftover from frying the onion and add the onion paste. Sauté for 2 to 3 minutes. Now add the tomato paste and all the powdered spices, including the garam masala then mix well.

Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen. Next, add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.

Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning.

The dish should have a fairly thick gravy when done. When the meat is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naan or plain boiled 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


  1. Add turmeric to the mutton or lamb and rub all over. Set aside.
  2. Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bay leaf, 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.
  3. Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly.
  4. 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).
  5. If using an electric pressure cooker or an instant pot, cook for 25 minutes and let the pressure release naturally.
  6. Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick.
  7. 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.