اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Being a typical Pakistani family, curries are almost a daily meal in our household. Pakistani lamb curry or mutton curry is one of the most common curries with it being made basically every week. Whenever we invite other family around, this lamb curry recipe is guaranteed to be made. This lamb curry recipe can be converted into a mutton curry recipe as well.
I didn’t actually realise that there was a difference between lamb and mutton but turns out there is. The difference between lamb and mutton meat is that lamb meat is from sheep that is less than one years old whereas mutton meat is typically three years or older. Lamb is more tender that mutton so requires less cooking time. So, if you do decide to use mutton instead, be sure to alter the cooking times accordingly.
This recipe is an authentic lamb curry recipe that has come straight from my mum. The sauce of this lamb masala curry tastes so good. Depending on your own personal preference, you can adjust the amount of water that you add to make it a thick or thin gravy sauce of the curry. When we pair this curry with chapatti, we usually add less water, so it has more of a thicker sauce. If we have it with pilau we tend to add more water to think the sauce out.
I have asked a lot of people to see how others make their lamb curries and everyone has their own methods. One of my South Indian friend’s Indian lamb curry essentially uses the same ingredients. So, if you’re looking for a South Indian lamb curry recipe then look no further.
With homemade curry, the curry recipe that has been passed down in family generations is the one that people favour because that’s the one I suppose people become accustomed to. But I promise you, that this is a very easy lamb curry recipe, or easy mutton curry recipe depending on what meat you use. Making curry from scratch sometimes daunts people due to the number of different spices but with this simple lamb curry recipe you will never be afraid again.
The wonderful thing about curry is that ingredients can be altered to match your tastes. Unlike with cakes where you basically have to use exact measurements otherwise your cake will be too dense or too soggy or something will be wrong with it. This Punjabi lamb curry recipe shows you how to make lamb curry that yields quite a spicy lamb curry so be sure to adjust the spices if you’re one of those people that can’t handle spice.
Follow this recipe to show you how to make lamb curry that tastes so good that you will be making it again and again.
Lamb curry or mutton curry is a perfect for your curry nights. This authentic lamb curry recipe is made with onions and tomatoes with an array of spices to make a lamb masala that is full of flavour. It can even be converted into an easy mutton curry recipe. An easy lamb curry that is delicious served alongside some pilau or homemade chapattis.
- 1kg Lamb
- 100ml Vegetable Oil
- 3 Medium Onions (finely sliced)
- 5 Garlic Cloves
- 2 Green Chillies (finely chopped)
- 2 Tomatoes (chopped)
- 5 Cloves / Laung (crushed)
- 1-inch Ginger (crushed)
- 1 tbsp. Salt
- 1 tbsp. Chilli Powder
- 1 tbsp. Fenugreek Seeds / Methi
- 1 tbsp. Cumin Seeds / Jeera (crushed)
- 1 tsp. Garam Masala
- 1 tsp. Turmeric Powder / Haldi
- 1l Water
- Handful Coriander (finely chopped)
- In a large pan, heat up the oil
- Add the finely sliced onions, garlic cloves and salt
- Allow the onions to soften and become translucent in colour
- Add the lamb, tomatoes, green chillies and the stalks of the coriander leaves
- Cover with a lid and cook on medium heat for 20-25 minutes ensuring that you stir every 5 or so minutes
- Add the crushed cloves, crushed ginger, fenugreek seeds, garam masala, chilli powder, turmeric powder and cumin seeds
- Cook the spices for 10-15 minutes on medium heat making sure that they do not burn
- Boil the water
- Add the boiled water to the pan
- Cook for 15-20 minutes until the lamb is tender
- Add the remaining finely chopped coriander leaves and mix in
- Cook on high heat for 10-15 minutes to allow half of the water to evaporate