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Mutton Masala Recipe

Name: Anjappar Indian Cuisines Mutton Masala Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg boneless mutton (lamb) cubes; 1.5 tsp salt; 1 tsp turmeric powder; 1 tsp red chili powder; 3 tbs yogurt (whisked); 3 cups onions, roughly chopped; 2 cups tomatoes, chopped; 2 tbs ginger, roughly chopped; 10 pcs garlic cloves; 2 pcs green chilies; 0.5 cup water; 4 tbs vegetable oil or ghee; 2 pcs bay leaves; 4 pcs green cardamom; 1 pcs black cardamom; 1 inch cinnamon stick; 4 pcs cloves; 8 pcs black peppercorns; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 0.5 tsp cumin seeds (optional for extra aroma); 0.5 cup fresh coriander (cilantro), chopped; 1 tbs lemon juice; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 2 tbs fresh cream (optional)

Inspired by Anjappar Indian Cuisine

Time2h

Serves4

Boneless lamb cubes cooked in rich masala with selected condiments and spices

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Ingredients

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Mutton

2.2 lb (1 kg) boneless mutton (lamb) cubes

1 1/2 tsp Celtic sea salt

1 tsp turmeric powder

1 tsp red chili powder

3 tbs yogurt (whisked)

Masala paste

3 cups onions, roughly chopped

2 cups tomatoes, chopped

2 tbs ginger, roughly chopped

10 pcs Garlic cloves

2 pcs green chilies

1/2 cup water

Whole spices & tempering

4 tbs vegetable oil or ghee

2 pcs bay leaves

4 pcs green cardamom

1 pcs black cardamom

1 inch cinnamon stick

4 pcs cloves

8 pcs black peppercorns

Ground spices

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam masala

1/2 tsp cumin seeds (optional for extra aroma)

Finishing & garnish

1/2 cup fresh coriander (cilantro), chopped

1 tbs ReaLemon lemon juice

1 tsp kasuri methi (dried fenugreek leaves), crushed

2 tbs fresh cream (optional)

Method

Mutton

Marinate

Place the boneless mutton cubes in a large bowl. Add 1 tsp salt, 1 tsp turmeric powder, 1 tsp red chili powder and 3 tablespoons whisked yogurt. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Masala paste

While the mutton marinates, make the masala paste. In a blender or food processor combine the roughly chopped onions, chopped tomatoes, ginger, garlic, green chilies and 1/2 cup water. Grind to a smooth or slightly coarse paste depending on texture preferred. Set aside.

Whole spices & tempering

Heat 4 tablespoons oil or ghee in a heavy-bottomed pot or deep skillet over medium heat. When hot, add bay leaves, green cardamom, black cardamom, cinnamon stick, cloves and black peppercorns. Sauté for 30–45 seconds until fragrant but not burnt.

Cooking mutton

Add the marinated mutton pieces to the pot. Increase heat to medium-high and sear the pieces for 4–5 minutes, stirring occasionally, until they develop light brown edges. This step helps lock in flavor.

Lower heat back to medium. Push the seared mutton to one side and, if using, add 1/2 teaspoon cumin seeds to the empty area; allow them to sputter (optional). Pour the prepared onion-tomato-ginger-garlic masala paste into the pot with the meat. Stir to combine so the paste coats the mutton.

Cook the mixture on medium heat for 8–10 minutes, stirring occasionally, until the raw smell of onions disappears and oil begins to separate from the masala.

Sprinkle 2 teaspoons coriander powder and 1 teaspoon cumin powder over the mixture, stir well. Add any remaining 1/2 teaspoon salt if needed. Mix, then cover the pot with a tight-fitting lid.

Reduce heat to low and simmer for 45–60 minutes, stirring every 10–12 minutes. If the curry becomes too dry, add 1/4 cup water at a time to maintain a thick gravy consistency. Alternatively, transfer to a pressure cooker and cook 6–8 whistles (approx. 25–30 minutes) until mutton is tender.

Finishing & garnish

Once the mutton is tender and the oil has separated, sprinkle 1 teaspoon garam masala and 1 teaspoon crushed kasuri methi. Stir in 1 tablespoon lemon juice and 2 tablespoons fresh cream if using. Adjust salt to taste.

Simmer uncovered on low for another 3–5 minutes for flavors to meld. Turn off heat and garnish with 1/2 cup chopped fresh coriander.

Serve hot with steamed rice, naan, roti or paratha.