favorite
print
rate
Serves Serves between 6-8
US | Metric
Ingredients
  • 1 kg Mutton shoulder cut into chunks (lamb is also fine)
  • 2 tsps Garam masala
  • 1½ tsps Turmeric
  • 1 tsp Cumin seeds
  • 1 Large onion chopped finely
  • 5 Curry leaves
  • 3 Bay leaves
  • 400 g Fresh tomatoes chopped roughly (canned chopped tomatoes also fine)
  • 2 tsps Ground cumin
  • 2½ tsps Ground coriander
  • ½ tsp Sea salt
  • ½ tsp Coarse black pepper
  • 1 tsp Red chilli powder
  • 1 Green chilli sliced lengthways
  • 3 Garlic cloves minced
  • 1 tsp Grated fresh ginger
  • Half bunch fresh coriander chopped (save a little to one side for garnish)
  • 1 tbsp Lamb stock powder (2 stock cubes also fine
  • 4 tbsps Oil (frylight is also fine)
  • 1 tbsp Tomato purée
  • 1 tsp (Level) soft brown sugar (sweetener also fine)
  • 2 tbsps Lemon juice
Indian mutton curry Indian mutton curry

Indian mutton curry

This is a delicious flavour packed curry that is perfect for these chilly evenings

Prep 15 minutes
Total 2 hours 35 minutes

1. Clean the mutton with cold water and lemon juice then pat dry

2. Put the mutton in a large bowl and leave to one side

3. On a medium flame heat up a large pan with the oil and put in onions when they go translucent add the cumin seeds garlic and ginger when the seeds start to pop and onions are golden add all the dry spices and the curry leaves give it all a good stir then add the mutton stir it through to make sure it’s covered in the spices

4. When the mutton has browned add the tomatoes the purée brown sugar stock and bay leaves give it all a good mix cover and cook on a low heat for 1 hour 30 minutes

5. Remove the lid add the sliced green chillis and fresh coriander stir it all turn up the heat a little and cook without the lid on until the meat is tender and sauce has thickened

6. Serve with basmati rice or and fresh hot roti or naan bread garnish the curry with remaining fresh coriander

7. Enjoy!!

Indian mutton curry Indian mutton curry

Indian mutton curry

This is a delicious flavour packed curry that is perfect for these chilly evenings

favorite
print
rate
Prep 15 minutes
Total 2 hours 35 minutes
Serves Serves between 6-8
US | Metric
Ingredients
  • 1 kg Mutton shoulder cut into chunks (lamb is also fine)
  • 2 tsps Garam masala
  • 1½ tsps Turmeric
  • 1 tsp Cumin seeds
  • 1 Large onion chopped finely
  • 5 Curry leaves
  • 3 Bay leaves
  • 400 g Fresh tomatoes chopped roughly (canned chopped tomatoes also fine)
  • 2 tsps Ground cumin
  • 2½ tsps Ground coriander
  • ½ tsp Sea salt
  • ½ tsp Coarse black pepper
  • 1 tsp Red chilli powder
  • 1 Green chilli sliced lengthways
  • 3 Garlic cloves minced
  • 1 tsp Grated fresh ginger
  • Half bunch fresh coriander chopped (save a little to one side for garnish)
  • 1 tbsp Lamb stock powder (2 stock cubes also fine
  • 4 tbsps Oil (frylight is also fine)
  • 1 tbsp Tomato purée
  • 1 tsp (Level) soft brown sugar (sweetener also fine)
  • 2 tbsps Lemon juice

1. Clean the mutton with cold water and lemon juice then pat dry

2. Put the mutton in a large bowl and leave to one side

3. On a medium flame heat up a large pan with the oil and put in onions when they go translucent add the cumin seeds garlic and ginger when the seeds start to pop and onions are golden add all the dry spices and the curry leaves give it all a good stir then add the mutton stir it through to make sure it’s covered in the spices

4. When the mutton has browned add the tomatoes the purée brown sugar stock and bay leaves give it all a good mix cover and cook on a low heat for 1 hour 30 minutes

5. Remove the lid add the sliced green chillis and fresh coriander stir it all turn up the heat a little and cook without the lid on until the meat is tender and sauce has thickened

6. Serve with basmati rice or and fresh hot roti or naan bread garnish the curry with remaining fresh coriander

7. Enjoy!!