MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Make a ginger garlic paste using fresh ginger and garlic, adding 1/4 cup of water to blend until smooth.

Prep 3/4 cup of plain unflavored yogurt and mix in 1 tablespoon of kashmiri red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of ground coriander, and 1 teaspoon of ground cumin. Add 1/4 cup of water to achieve a smooth consistency.

Take yogurt out of the fridge 30 minutes before cooking to prevent splitting when added to hot pan.

Heat 4 tablespoons of cooking oil in a large pan over medium-high heat.

Add whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves once the oil is hot but not smoking.

Add sliced onions with a pinch of salt and sauté until golden brown, stirring frequently to avoid burning.

Add the ginger garlic green chili paste and fry for about 3-4 minutes on medium heat.

Add mutton to the pan and fry on high heat, ensuring to remove excess liquid released by the meat to avoid boiling.

Once the mutton is browned, switch off the heat and add the yogurt spice mix, stirring well to coat the meat.

Turn the heat back on to medium-low and continuously stir until the yogurt mixture is smooth and starts to bubble.

Add a splash of hot water if the mixture looks dry, then add 1 heap teaspoon of garam masala and more hot water as needed.

Add salt to taste and keep on medium-low heat, stirring occasionally until oil starts to separate on the surface.

Optionally, add 1 cup of diced potatoes and adjust water based on desired gravy consistency.

Pressure cook on high heat for 30 minutes, then allow pressure to release naturally before opening the lid.

Discard whole spices and serve the curry with rice, paratha, or naan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens