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
- 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, 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.
- 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 the 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.