This delicious Indian lamb or mutton curry is one of the simplest recipes that does not require marination or long hours of cooking, yet full of flavors and tastes as if it is slow-cooked. It can be quite intimidating for someone who has never cooked with mutton. Though slow-cooking makes it tender and delicious, sometimes the thought of marinating the mutton and slow cooking for hours can make you avoid the meat altogether. With this recipe, you don’t have to.
This mutton curry with a blend of spices and soft pieces of lamb served with plain boiled rice is a perfect comfort food during the colder months. And once you know that this red meat can also be beneficial for you, you wouldn’t want to miss it.
is mutton/lamb good for you?
The Indian lamb or mutton, lesser-known red meat is a leaner, healthier choice when compared to equal serving sizes of chicken, beef, and pork. The low levels of saturated fat and cholesterol, combined with its high iron and protein content, make mutton a good choice for anyone looking for a healthy, nutritious red meat.
Some of the surprising health benefits of mutton are
- It lowers the risk of blood vessel inflammation since it’s rich in fatty acid CLA.
- Mutton prevents anemia since it is rich in iron.
- It promotes bone and teeth health, being rich in calcium.
- Mutton is rich in cancer-preventing selenium and choline.
- It contains Vitamin B12 which promotes cell regeneration and hence good for skin and hair. It also helps beat stress and depression.
- Its low sodium and high potassium content help control blood pressure and prevent kidney disease and stroke.
- Mutton is a rich source of minerals and hence delays aging and strengthens immunity.
- Folate in mutton helps brain development in children.
- It contains niacin which promotes energy metabolism
- It reduces the risk of birth defects in pregnant women.
- B Vitamins in goat meat help burn fat.
cleaning the mutton
While cleaning, add about 1/4 teaspoon of turmeric powder to the last rinse and wash. Since turmeric is a natural disinfectant, this is an easy and effective way to clean any form of meat and also takes away the raw “meaty” smell from the mutton, even before you start cooking.
how to make this easy mutton curry
Like most forms of red meat, mutton also has a strong flavor. A few spices like chili, coriander, cumin, pepper, turmeric with onions, tomatoes, ginger and garlic are all you’ll need to make this awesome mutton curry. Mix them all together with mutton pieces and cook in a pressure cooker or instant pot for about 30 minutes. Allow the pressure to release and saute the cooked mixture in oil until it thickens and browns, for about 10 minutes. Voila! The flavorful curry is ready with pieces of meat so tender that the soft flesh falls apart from the bones.
make ahead option
Since this goat curry does not use coconut or dairy, it keeps well for about 4 days (maybe more, I’ve only tried keeping for a maximum of 4 days) in the refrigerator, or for about 2 weeks when frozen.
how to serve the mutton curry
Serve this mutton stew with plain boiled white or brown rice, or flavored rice like lemon-flavored brown rice or stir-fried Thai red rice. It also tastes great with chapati or naan. I made jeera pulao today (recipe coming soon!) which goes amazingly well with the spicy curry.
Looking for more easy curry recipes? Try these…
Did you make this curry? What do you think? Can’t wait to hear from you!
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Easy Indian mutton curry
- Pressure cooker or instant pot
- 1 kg mutton bone-in, chopped into bite-size pieces or 750 gms boneless
- 2 onions finely chopped
- 2 tomatoes finely chopped
- 3 teaspoons ginger garlic paste
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon garam masala
- 2 tablespoons oil of choice
- coriander leaves, roasted curry leaves and cashews to garnish
- Clean the mutton. (note1)
- Mix the mutton pieces with chopped onions and tomatoes, ginger garlic paste, all the spices except the garam masala and pepper. Place in the pressure cooker or instant pot with 1/4 cup of water.
- Lock the lid and cook until it reaches high pressure.
- Let it simmer on medium heat for 30 to 40 minutes. (note 3)
- Allow the pressure to release naturally.
- Meanwhile, heat 1 teaspoon of oil in a pan and roast the cashews and curry leaves. Remove and keep aside.
- Heat rest of the oil in the same pan and transfer the contents from the pressure cooker. Add pepper and garam masala and saute for 10 minutes on medium heat. Let the gravy boil for another 10 minutes or until it becomes nice and thick.
- By now the pieces of meat will be so soft that the bones will almost fall apart.
- Transfer to a serving bowl and garnish with coriander leaves, roasted curry leaves, and cashews.
- When you are cleaning the mutton, wash a couple of times with plain water, and for the last rinse, add 1/2 teaspoon of turmeric to the water to disinfect and remove the raw smell of the meat.
- Ensure that the meat is at room temperature when you start cooking.
- The cooking time highly depends on the quality of the meat and size of the mutton pieces. The meat of a younger goat cooks faster- you can make out from the color of the meat, it has more of a pinkish tint.
- If you’re using bone-in mutton, get it chopped into bite-sized pieces from your butcher, cutting through the bones of the mutton can be quite a struggle.
As we all know, red meat has some drawbacks and mutton is no exception.
- Consuming large portions of mutton regularly might lead to weight gain and obesity; portion control is key while consuming red meat, especially.
- If not cooked right, mutton may cause digestion problems or food poisoning.
- Those with heart problems should avoid red meat.
Health benefits of goat meat – reference: timesofindia.indiatimes.com
This post has been updated with new photos to give you a great experience. The recipe is the same awesome one!