Mutton curry (lamb curry)

Name: Mutton curry (lamb curry)
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg lamb shoulder or leg, bone-in or boneless, cut into 4 cm cubes; 3 tbsp oil or ghee; 2 large onions, finely chopped; 4 cloves garlic, crushed; 1 piece (4 cm) ginger, grated; 2 tomatoes, diced; 100 ml plain yoghurt; 1 tbsp curry or garam masala spice blend; 1 tsp turmeric; 1 tsp chilli powder; 2 bay leaves; 1 cinnamon stick; 1 tsp salt; about 400 ml water; fresh coriander

Time: 2 hours 30 min (about 20 min hands-on)6 servingsapprox. 480 kcal / serving (estimated)approx. 35 g protein / serving

Mutton curry is the dish of North Indian festive tables and Sunday lunches: a slowly, very long-cooked, spiced, thick-sauced meat dish. Time is the most important ingredient: the collagen in the lamb turns silky as it cooks.

Mutton curry (lamb curry) (illustration)

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Method

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Mix the meat with salt, turmeric and the yoghurt and marinate in the fridge for at least 30 minutes (or overnight).
Sizzle the bay leaves and cinnamon in the oil in a heavy-based pan for 30 seconds, add the onions and cook slowly for 12–15 minutes until deep brown.
Add the garlic and ginger and fry for 1 minute, then the spice blend and chilli for 30 seconds.
Add the marinated meat and fry over high heat for 8–10 minutes, stirring often, until the liquid evaporates and the meat browns.
Add the tomatoes and cook for 5 minutes, then pour in the water (to almost cover the meat) and bring to the boil.
Simmer covered over very low heat for 1.5–2 hours, stirring occasionally, until the meat is meltingly tender and the sauce thick; finish with garam masala and coriander, and serve with rice or naan.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Brown the onion slowly to a deep brown; this makes the sauce thick and sweet.
Rest the meat in the marinade so it becomes more tender and flavourful.
In a pressure cooker the meat is done in 35–40 minutes.
Even better the next day; keeps in the fridge for 4 days and freezes well.

Frequently asked questions

What is the difference between mutton and lamb?

Mutton is the meat of an older sheep, with a stronger flavour; lamb is young and milder. In India, goat meat is often called mutton too.

What can replace lamb?

Goat or beef; the cooking time is similar.

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