Yummy Mutton/Lamb and Potato Curry Recipe

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Mutton or lamb and potato curry is a hearty dish that combines tender meat, soft potatoes, and a flavorful blend of spices. This comforting curry is perfect for family dinners, special occasions, or whenever you crave a warm and satisfying meal. Serve it with steamed rice, naan, or parathas for a complete feast!

Ingredients

To serve 4–6, you'll need:

For the Curry:

  • 500g mutton or lamb pieces (with or without bones)
  • 2 medium potatoes, peeled and cubed
  • 3 tablespoons cooking oil or ghee
  • 1 large onion, finely sliced
  • 2 medium tomatoes, chopped
  • 4 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2–3 green chilies, sliced (optional)

Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1½ teaspoons red chili powder (adjust to taste)
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • 1 bay leaf
  • 4–5 whole black peppercorns
  • 2–3 cloves
  • Salt to taste

For Garnish:

  • Fresh coriander leaves, chopped
  • Lemon wedges

Instructions

1. Prepare the Ingredients

  1. Wash the mutton/lamb pieces thoroughly and pat them dry.
  2. Heat oil or ghee in a large pot or pressure cooker over medium heat.

2. Sauté Aromatics

  1. Add cumin seeds, bay leaf, black peppercorns, and cloves to the hot oil. Let them sizzle for 30 seconds.
  2. Add sliced onions and sauté until golden brown.
  3. Stir in garlic, ginger, and green chilies, cooking for 1–2 minutes until fragrant.

3. Cook the Spices and Meat

  1. Add turmeric, red chili powder, coriander powder, and salt to the pot. Stir for 1 minute to toast the spices.
  2. Add the chopped tomatoes and cook until they soften and the oil separates from the mixture (about 5–7 minutes).
  3. Add the mutton/lamb pieces, stirring to coat them with the spice mixture. Cook for 10 minutes, stirring occasionally, to seal in the flavors.

4. Add Potatoes and Simmer

  1. Add the cubed potatoes and mix well.
  2. Pour in 2 cups of water, ensuring the meat and potatoes are submerged.
  3. Cover and simmer on low heat for 40–50 minutes, or until the mutton/lamb is tender and the potatoes are cooked. (If using a pressure cooker, cook for 20–25 minutes on medium heat after the first whistle.)

5. Final Touches

  1. Stir in garam masala powder and let the curry simmer for another 5 minutes.
  2. Adjust the seasoning if needed.

Garnish and Serve

  1. Sprinkle fresh coriander leaves over the curry.
  2. Serve hot with steamed rice, naan, or parathas. Add a squeeze of lemon juice for extra zest.

Tips for Best Results

  • Tender Meat: Marinate the mutton/lamb with yogurt and a pinch of salt for 1–2 hours before cooking for added tenderness.
  • Rich Flavor: Use bone-in meat for a richer and more flavorful curry.
  • Thick Gravy: Mash a few potato cubes into the curry towards the end for a naturally thickened gravy.

Enjoy your delicious homemade mutton and potato curry—a true comfort dish full of warmth and flavor!