This delicious Indian lamb or mutton curry is one of the fastest ways to cook soft, flavorful mutton that tastes as if it is slow-cooked but does not actually require marination or long hours of cooking. Make this yummy mutton curry in about an hour without stressing out in the kitchen.
Mutton (or lamb) curry can be quite intimidating for someone who has never cooked with mutton. Though slow-cooking makes goat meat 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 can cook mutton fast. The trick is to pressure-cook mutton with the spices, which makes the mutton meat soft and FULL of flavors. And it is a dairy-free and gluten-free recipe.
This healthy mutton curry with a blend of Indian spices and soft pieces of lamb served with steaming boiled rice is the perfect comfort food during the cold months. And once you know that this red meat recipe is good for you, you wouldn’t want to wait for fall or winter to try it. So HEALTHY, so TASTY!
Is goat meat healthy?
The Indian lamb or goat meat, usually called mutton is a lesser-known red meat. Though it is considered red meat, it is a leaner, healthier choice when compared to equal serving sizes of chicken, beef, and pork. The lower 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. (source)
More surprising health benefits of eating goat meat:
- 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.
how to clean mutton
If you’re buying bone-in mutton, ensure that you get it chopped into bite-sized pieces from the butcher, since it can be hard to cut through the mutton bones. Trim the fat from the mutton pieces and rinse a couple of times. For the last rinse, add about 1/2 teaspoon of turmeric powder to the water and wash. Since turmeric is a natural disinfectant, this is an easy and effective way to clean not only goat meat but any form of meat. The turmeric also takes away the raw “meaty” smell from the mutton, even before you start cooking.
ingredients
Like most forms of red meat, mutton also has a strong flavor. Spices like chili, coriander, cumin, pepper and turmeric go amazingly well with goat meat, making it one of the best-suited form of meat for this kind of spicy curry recipe. Onions, tomatoes, ginger and garlic are the other ingredients you’ll need to make this awesome curry. This is a healthy mutton curry recipe that does not require butter, cream or even coconut cream.
how to make this easy mutton curry
Mix all ingredients together with mutton pieces and cook in a pressure cooker or instant pot for about 35 to 45 minutes. (depends on the type and quality of mutton, young goat meat cooks faster) Allow the pressure to release and saute the cooked mixture in oil until it thickens and browns, for about 15 minutes. Voila! The flavorful curry is ready with pieces of meat so tender that the soft flesh falls apart from the bones.
which part of mutton is best for curry?
Almost any cut of goat can be used for this curry, but bone-in thighs or shoulders are the most flavorful cuts of goat meat. The bones add to the flavor of the curry. You can settle for the boneless cuts as a second option.
make ahead option
Since this goat curry does not use coconut or dairy, it is perfect as a make-ahead option. 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 curry with steaming boiled white or brown rice. It also tastes great with chapati or naan. Here I’ve paired the curry with jeera pulao 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/ lamb curry
Equipment
- Pressure cooker or instant pot
Ingredients
- 1 kg mutton / lamb 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 sunflower oil or oil of choice
- salt
- coriander leaves, roasted curry leaves and cashews to garnish
Instructions
- Trim the fat and rinse the mutton. Chop into bite-size pieces. (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 35 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 5 to 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.
Notes
- 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 from 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.
- Serving suggestions: Best served with steaming boiled rice.
- Make-ahead option: Since this curry has no dairy or coconut cream, it keeps well in the refrigerator for 4 days (or more) and 2 weeks in the freezer.
caution
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.
This post has been updated with new photos to give you a great experience. The recipe is the same awesome one!
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I’m definitely going to ask my mom about finding some goat meat now! 😀
The unique taste will definitely make this meat your favourite!
Looks tasty 🙂
Thankyou!