Basic Indian Mutton Curry Recipe for Beginners | Easy Lamb Curry

%how to cook basic indian mutton curry recipe debjanir rannaghar (1)

No ratings yet

Basic Indian Mutton Curry Recipe for Beginners | Easy Lamb Curry

This easy basic Indian Mutton Curry Recipe is perfect for beginners and will surely impress your family, friends, and even yourself! It's surprisingly simple to make and bursts with the rich flavors of onion, garlic, ginger, garam masala, and instant meat masala. Just follow a few basic steps to create a comforting meat curry everyone will adore.

Course lamb, Main Course, Mutton, Side Dish

Cuisine Indian

Keyword basic indian mutton curry recipe, basic indian mutton curry recipe debjanir rannaghar, Debjanir Rannaghar, indian lamb curry recipe, indian lamb curry recipe debjanir rannaghar, indian mutton gravy recipe

Prep Time 15

Cook Time 1 45

Marination Time 2

Total Time 4

Servings people

Calories 443kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

Equipment

1 Kadhai / deep pan heavy-duty
1 mixing bowl
1 Lid
1 Chopping Board
1 spatula / khunti / karcha
1 Serving Bowl

Ingredients

1 kg mutton / lamb / goat meat curry-cut mutton with bone and fat

For marination

100 ml plain curd/ yogurt
2 teaspoon instant meat masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon sahi garam masala powder
1 teaspoon sugar
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt
2 tablespoon mustard oil

To cook mutton curry

2 bay leaves
2 dry red chilies
3 onions
2 tomatoes
1.5 tablespoon ginger paste
1.5 tablespoon garlic paste
2 whole garlic
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt
½ teaspoon sahi garam masala
1 tablespoon ghee
4 tablespoon mustard oil

Get Recipe Ingredients

Instructions

Prep Work

For this recipe, I used one kilogram of mutton, including some mutton fat. Begin by washing and thoroughly pat-drying the mutton.
Next, marinate the mutton with 100ml of plain curd or yogurt, 2 teaspoons of instant meat masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, ½ teaspoon of sahi garam masala powder, 1 teaspoon of sugar, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt, along with 2 tablespoons of mustard oil. Let the mutton marinate at room temperature for at least 2 hours.
Before you start cooking, roughly chop 3 large onions and 2 large tomatoes.

Cooking

Now, heat 4 tablespoons of mustard oil in a heavy-bottomed kadhai or pan.
Once the oil is hot, add 2 bay leaves and 2 dry red chilies to temper it. Then, add the chopped onion and fry for 2 minutes.
When the onion turns a deep pink color, add the chopped tomatoes and 1.5 tablespoons of ginger paste. Mix and cook for 1 minute.
Next, add 1 teaspoon each of turmeric powder, red chili powder, and salt. Cook this mixture gently for about 5 minutes, until oil begins to separate from the edges.
Then, add the marinated mutton and mix everything well. Cook the mutton over high heat for 5-7 minutes, during which you'll notice it releasing its own moisture.
Reduce the heat, cover the pan, and continue cooking on a low flame for 15 minutes, checking occasionally.
Now, boil about 3 cups of water and add it to the mutton. Cook for one hour. To speed things up, you can transfer the mutton to a pressure cooker and cook on low heat until it whistles 4 times; otherwise, continue cooking in the pan/ kadhai over a low flame for the full hour.
For extra flavor, you can also add 2 whole garlic cloves to cook alongside the mutton.
By now, after approximately 1.5 hours of cooking (30 minutes initially, followed by an additional hour), your mutton should be wonderfully tender.
If you prefer more gravy, simply add some hot and boiling water. Now, finely chop a generous amount of fresh coriander leaves.
Stir these chopped coriander leaves into your mutton gravy or lamb curry.
Next, add ½ teaspoon of sahi garam masala and 1 tablespoon of ghee, mixing everything together thoroughly. Turn off the heat.

Serving Indian Mutton Curry

Your basic Indian mutton curry is now ready to enjoy! Serve the mutton gravy or lamb curry with your preferred bread like roti, paratha, or luchi, or with rice or pulao, and savor the delicious result of your slow-cooking efforts.

Notes

When choosing your meat, whether it's mutton, lamb, or goat, all will work for this recipe. However, using good-quality meat will always give you the best results.
While 2 hours is the minimum for marinating, for the best flavor, try to marinate the mutton for 8 hours. If you plan to marinate it overnight or for at least 8 hours, keep it in the refrigerator. Remember to take it out 2 hours before cooking so it can reach room temperature.
To make this mutton curry recipe even easier, you can create a paste from onion, ginger, garlic, and tomatoes. Use this paste instead of a separate chopped onion and chopped tomatoes with ginger-garlic paste.
Adding a few pieces of potato is a delicious option for this recipe, so feel free to include them if you like.
Instant meat masala is readily available and makes cooking much simpler. Since this is a basic mutton curry, I opted for this convenient spice mix.
For this recipe, I used regular red chili powder. You can substitute it with Kashmiri red chili powder if you prefer a milder flavor and a vibrant red color.
I typically use mustard oil for Indian mutton curry, but feel free to use any unflavored oil you like.
Some people cook this lamb curry entirely in ghee; if calories aren't a concern, you can certainly do that. I personally used just one tablespoon of ghee to add flavor.
For the gravy, I prefer a semi-thick consistency, but you can adjust it to be runnier or thicker, depending on your personal taste.
You can store the basic Indian mutton gravy in an airtight container in the refrigerator for 2-3 days once it cools to room temperature. Simply reheat it before serving. Many people find that leftover goat meat curry tastes even better.

Nutrition