اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Lamb curry or mutton curry is a perfect for your curry nights. This authentic lamb curry recipe is made with onions and tomatoes and 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. Spices that guaranteed to be in your pantry paired with onions, garlic, ginger, and tomatoes create an authentic flavour in this tender lamb curry. Perfect for family dinners!
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 have a similar recipe with chicken.
There are a lot of different types of lamb curries out there from lamb karahi to lamb bhuna gosht. Each is special in its own regard. This lamb curry is one that hits close to home. It’s less of a dish to be served at a restaurant, but more of a good old homey recipe perfect for family dinners. I have asked a lot of people to see how others make their lamb curries. As expected, 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.
Usually I use lamb, but mutton could also be used in this recipe. The difference between lamb and mutton meat is the age. 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. You can add less to make it a thick gravy or more for a thin masala gravy sauce. 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 thin the sauce out.
In Pakistani and Indian families there is always curry recipes that have been passed down through multiple family generations. This is one of mine. 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.
In all of my curry recipes I only ever use fresh garlic and ginger. My mum forbids me from using the paste versions. However, if you want to you can use ginger paste and garlic paste. In this recipe you can replace the garlic cloves with 2 teaspoon of garlic paste and the fresh ginger with 2 tsp ginger paste.
Another thing to keep in mind is that do not crush the cumin seeds until you are about to use them. It’s something my mum told me. Once you crush the seeds the gorgeous aroma and fragrance of the cumin seeds is released. You want to add them as soon as you crush them so that delicious aroma becomes a part of the curry. Trust me on this one.
The wonderful thing about curry is that ingredients can be altered to match your tastes. Unlike with cakes where you basically must 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. Be sure to adjust the spices if you’re one of those people that can’t handle spice.
This curry does take a bit longer that my normal curries to make. That is simply because lamb takes longer to cook. If you want a quicker curry, there are other curries on this blog like my egg and potato curry which are a lot easier and quicker to make. However, I recommend that you at least give this lamb curry a go at least once!
Follow this recipe to show you how to make lamb curry that tastes so good that you will be making it again and again.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
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