Veena Azmanov

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Indian Slow Cooked Lamb Masala aka Mutton Masala

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Indian Slow Cooker Lamb Masala aka Mutton Masala

Lamb masala, also called mutton masala, is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan or plain white rice this dish is to die for.

Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton

If you love Indian food, then this slow cooked tender juicy lamb is for you. The recipe is simple, easy and effortless with the spices being the real stars of the dish. I’d highly recommend getting the spices even if it is only for this one dish.

What’s the difference between lamb and mutton (Save/Pin)

I am always confused with the international description from various big websites as to what is mutton. They say lamb is a sheep that is less than one year of age and an adult sheep is mutton. Hence, adult sheep meat is mutton.

And yet, I grew up eating mutton in India. To me, mutton is goat meat. Yup! Mutton is very popular in India but we don’t really have the climate that’s good for sheep. With a country that has mostly tropical weather (except in the north where it’s fairly cold), how would the poor sheep survive? 

What we do have in plenty are goats!! and that’s the mutton meat commonly sold in India. So if you eat mutton in India, which is what I am used to, it’s goat meat. While if you eat mutton in the US, or the rest of the world it’s an adult sheep.

In India mutton (goat meat) can range from a young to adult goat. The meat is usually very tender and flavorful. However, if you eat mutton from adult sheep the meat is tough with a very strong flavor. Not everyone can handle it.  In fact, I did buy mutton once. And guess what? My kids hated it because the smell was very strong. So ever since then, we only use lamb, which is tender and more desirable.

So now you know why I prefer Lamb Masala instead of Mutton Masala. If you are in India, by all means, use goat meat and make this delicious mutton masala.

Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton

Let’s talk ingredients and substitutes

As you can see this dish is fairly simple in terms of method or technique because what makes this dish a success is those spices.

  • Meat – As I said above – you can use lamb or mutton and if that does not work for you; use chicken – I won’t tell anyone. Call it chicken masala! It’s still delish.
  • Lamb – I prefer to use lamb shoulder or leg for slow cooking. The meat does take longer to cook but it comes out tender and juicy.
  • Onions – I use brown onions but you can use red ones too. Red onion adds a bit of sweetness which is very desirable. It is very important that you cook the onions longer and slower; this will help caramelize the onions which not just enhances the taste but also adds that touch of deep red color to this dish. (which I love)
  • Yogurt – Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster.
  • Spices – As I said, the success of this dish is in the spices. In most of my other Indian recipes, I let you use substitute curry powder. But in this one, I rather stay true to the dish. You can use curry powder but then it won’t be the same lamb masala I want you to enjoy. It will still be absolutely delicious and I would encourage you to use it if that’s all you have.
  • Garam Masala – This is an Indian spice blend made with warm spices like cardamom, cloves, cinnamon similar to a gingerbread spice mix or pumpkin spice mix. This can be used in savory dishes like curries but also in baked good and desserts like cookies and tarts. Replace garam masala for your cinnamon in your next cookie and you will be pleasantly pleased. This can be found easily is most supermarkets these days. I make my own and you can find my homemade garam masala spice mix here. 
  • Fennel seeds – This is the star spice in this dish. Mutton masala has to have fennel powder in there!! It is’ what makes it mutton masala.
Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton

Ready Made Mutton Masala (Save)

This is a really popular Indian dish and rightfully so. The spices in this dish are unique and well balanced which is why you can find them ready-made in a box. I highly recommend buying a pack. You can use it to make other meat dishes too. Try this spice when making mutton coconut curry! or substitute it for curry powder sometimes. I love giving my curries a little twist once in a while. See Ready Made Mutton Masala Powder

Can I use a Slow Cooker?

Absolutely!! I love using my slow cooker for such slow-cooked dishes. I have shared how you can use the slow cooker below in the method. Remember you can make your slow cooker meals even better with a little stove top saute first which is what I have done here. Sear and saute the ingredients first then add them to the slow cooker and forget about it. If you just throw all raw ingredients into a slow cooker the end result ain’t the same. A little extra effort goes a long way.

Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Weather you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton

Useful Tips and Tools

  • Slow cooker or Crock-Pots are easily available these days and quite affordable too. They make meal planning so much more easier than last minute stress of what’s for dinner? If possible choose one that has the option to saute in there so you can do everything in one pot including browning the meat. My only regret is that I can’t brown the meats or saute the onions in the same pot.  By the way, the Instant Pot has a slow cooker option too and I’m pretty excited that I will be able to use it for slow cooking too. 
  • If you plan to cook it on the stovetop, use a heavy bottom skillet that will endure the long slow cooking. You can also use a heat tamer or heat diffuser that you can place under the pan to distribute the heat evenly.
  • I usually use a wooden spoon but a silicon Spatula works too. A longer handle might help with splattering spices. 
  • Chopping board and Kitchen knifeto chop the meat. 
Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Weather you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton

Recipe – Slow Cooked Lamb Masala aka Mutton Masala (save/Pin)

Method

Prepare

  • Clean lamb removing any silver skin and excess fat.
  • Cut into bite-size cubes and pat dry to remove excess moisture.
  • Season with salt and pepper – set aside.
  • Measure all ingredients now so you won’t burn the spices when cooking.
  • Cut onions fairly thin so they cook faster and blend in the sauce.
  • Grate the ginger and minced or grate the cloves fine.

Saute

  • Add oil to a pan over medium heat.
  • Saute onions with bay leaves and cinnamon stick for 5 to 7 minutes (see notes above) until cooked and caramelized but not burned.
  • Then add the lamb pieces – sear the meat for 3 to 4 minutes.
  • Next, add the spices one at a time along with 1/4 cup water.
  • Stir for 3 to 4 minutes on medium-low – until the spices are cooked with a beautiful aroma in the air. (you will smell the fennel powder).
  • Add the tomato paste and mix well to combine.
  • Next goes in the yogurt – mix well for a minute or so.
  • Add salt and pepper to taste.
  • Lastly, add the lemon juice and water.

Slow Cook on Stovetop

  • Bring to a boil over medium heat then.
  • Lower the heat to a low simmer and cook on low for 1 hour, stirring occasionally.
  • If you use mutton it will take almost two hours to cook the meat on low.
  • Make sure to add a little water every time you stir so it won’t burn at the bottom.
  • Cook until mutton is fork-tender.
  • Adjust gravy by adding a bit more water if necessary – then bring it to a boil again.

Slow Cooker

  • Alternatively, transfer to a slow cooker and
  • Cook on low for 6 to 8 hour until the meat is fork-tender (my preferred method).
  • Or cook on high for 4 hours until fork-tender.
  • Adjust gravy by adding a bit more water if necessary

Garnish & Serve

  • When done sprinkle chopped fresh cilantro and give it one good stir.
  • Sprinkle more chopped cilantro for garnish.
  • Serve with any Indian bread or rice.
  • Enjoy!

Frequently asked questions?

Is this lamb masala spicy?

Lamb masala can be spicy but this one is not too spicy. I make it less spicy by using more sweet paprika for the color instead of all chilly powder. The sweet smoked paprika gives the lamb that beautiful color.

Can I use other meats to make this lamb masala?

You can use lamb or mutton and if that does not work for you; use chicken. Call it chicken masala. It’s still delish.

Can I make this with coconut yogurt?

Lamb masala is made with dairy yogurt but if you can’t use dairy yogurt you can use coconut yogurt. The dish will have the flavor of coconut which is wonderful too.

What can I serve this lamb curry masala with?

We love to serve this lamb curries with homemade naan or butter naan. Sometimes I serve it with fruit and nuts rice pilaf. My mom would make mutton masala and serve it with fresh homemade chapati.

What else can I make with lamb?

Oh, lamb is such a versatile dish. Here are some Indian as well as Non-Indian lamb recipes I have shared with you on this blog.
Lamb Biryani
Grilled Lamb Chops with Cilantro Chutney
Lamb Rogan Josh
Slow-cooked lamb with creamy polenta.
Roast Lamb shoulder in Red Wine sauce
Herb crusted roast leg of lamb

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Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati naan or plain white rice this dish is to die for. 
Indian Lamb Masala, Mutton Masala, Indian Lamb Curry, Masala Lamb, Indian Mutton
Lamb masala also called mutton masala is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Weather you eat it with Indian chapati naan or plain white rice this dish is to die for. 

Slow Cooked Lamb Masala or Mutton Masala Recipe

Author: Veena Azmanov
5 from 28 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Calories: 323kcal
Adjust Servings Here: 8 servings

Description

Lamb masala, also called mutton masala, is a classic Indian meat dish with a distinct flavor and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan or plain white rice this dish is to die for.

Equipment /Tools

Ingredients

For the meat

  • 800 grams Lamb
  • 2 tbsp Cooking oil
  • 1 cup Onions chopped (1 med)
  • 1 tbsp Tomato paste
  • 2 Bay leaves
  • 1 Cinnamon stick
  • 250 ml Yogurt (1 cup)
  • 1 tbsp Lemon juice
  • 1 tsp Pepper powder
  • 2 tsp Salt
  • 1/2 cup Coriander leaves
  • 250 ml Water or stock for gravy

Spice mix

  • 1 pieces Ginger (1/2 inch)
  • 5 cloves Garlic
  • 1 tsp Red chili powder
  • 1 tbsp Sweet smoked paprika
  • 1/2 tsp Turmeric
  • 2 tbsp Coriander
  • 1 tsp Fennel seed powder
  • 1/2 tsp Garam masala
Metric – US customary
ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare

  • Clean lamb removing any silver skin and excess fat.
  • Cut into bite-size cubes and pat dry to remove excess moisture.
  • Season with salt and pepper – set aside.
  • Measure all ingredients now so you won’t burn the spices when cooking.
  • Cut onions fairly thin so they cook faster and blend in the sauce.
  • Grate the ginger. Mince the garlic.

Saute

  • Add oil to a pan over medium heat.
  • Saute onions with bay leaves and cinnamon stick for 5 to 7 minutes (see notes above) until cooked and caramelized but not burned.
  • Then add the lamb pieces – sear the meat for 3 to 4 minutes.
  • Next, add the spices one at a time along with 1/4 cup water.
  • Stir for 3 to 4 minutes on medium-low – until the spices are cooked with a beautiful aroma in the air. (you will smell the fennel powder).
  • Add the tomato paste and mix well to combine.
  • Next goes in the yogurt – mix well for a minute or so.
  • Add salt and pepper to taste.
  • Lastly, add the lemon juice and water.

Slow-cook on the stovetop

  • Bring to a boil over medium heat then
  • Lower the heat to a low simmer and cook on low for 1 hour, stirring occasionally.
  • If you use mutton it will take almost two hours to cook the meat on low.
  • Make sure to add a little water every time you stir so it won’t burn at the bottom.
  • Cook until mutton is fork tender.
  • Adjust gravy by adding a bit more water if necessary – then bring it to a boil again.

Cooking in a Slow Cooker

  • Alternatively, transfer to a slow cooker and
  • Cook on low for 6 to 8 hour until the meat is fork tender (my preferred method).
  • Or cook on high for 4 hours until fork tender.
  • Adjust gravy by adding a bit more water if necessary – then bring it to a boil again.

Garnish & Serve

  • When done sprinkle chopped fresh cilantro and give it one good stir.
  • Sprinkle more chopped cilantro for garnish.
  • Serve with any Indian bread or rice.
  • Enjoy!

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Nutrition Information
Calories: 323kcal | Carbohydrates: 2.6g | Protein: 28.67g | Fat: 21.4g | Saturated Fat: 9.61g | Polyunsaturated Fat: 8.19g | Monounsaturated Fat: 0g | Trans Fat: 0.009g | Cholesterol: 101mg | Sodium: 386mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 1.29g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Indian curry, Indian Lamb Masala, Lamb, Slow cooked lamb masala, slow-cooker
Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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Comments

  1. Liz

    Hi

    The reviews look really good for this recipe and I’d love to try it but it looks as if it might be quite a dry dish as not much liquids are added, which is odd when slow cooking. Is that correct? I like a nice saucy curry!

    Reply

    • Veena Azmanov

      Hey Liz. Yes, we add one cup more water or stock (mentioned in the instructions) and you will have a nice gravy. If you look at the images from the top you will see there is gravy in my dish just not too much. I like less gravy when I serve it with naan or chapati. The meat does release it own juices so make sure to cook on low that way they won’t all evaporate. Thanks

      Reply

  2. Ed

    Fantastic dish. Flavors were outstanding. I used a Brazilian soapstone pot on simmer for about 3 hours. I also added a couple of carrots, 3 mid size potatoes and a cup of white button mushrooms. Served over couscous. Perfect.

    Reply

  4. Padma Ganisakran

    Hi Veena and all you awesome people. Just wanted to share the receipe i tried from Veena’s collection. Mutton Masala. It was awesome and my children loved it. Thank you Veena for sharing. Those who like spicy curries. Pls do try it out.

    Reply

  6. Rena

    Tried this two weeks back and everyone loved it. Was my first time to make Indian food at home. Definitely going to try more of your recipes. Thanks for making it so easy.

    Reply

  7. Aarohi

    Loved this recipe. My family really enjoyed it. I do not have a slow cooker so I just made it on the stove top like you suggested. The smell when this is cooking is so incredible. I am definitely adding this to my family list of favorite recipes. Thank you so much for sharing this recipe.

    Reply

    • Veena Azmanov

      Thank you so much Aarohi. So happy to hear your family loved this recipe and it made it to their list of favorites. Thank you for coming back to write this feedback. Appreciate it very much

      Reply

  8. pushpendra singh

    Such an awesome recipe. We loved this very much. It was so easy to make and the I had the whole house smelling of lamb masala all day.! Which made every one so impatient. I served it with your homemade naan which I also made for the first time and was a huge hit. Definitely my favorite recipes. Thank you so much for sharing

    Reply

    • Veena Azmanov

      Thank you so much Pushpendra for your feedback. I am so happy to hear you loved the recipes so much. Always a great feeling people enjoy your food. Thank you so much for taking the time to leave this feedback. Truly appreciate it.

      Reply

  9. kanpur

    Thank you for this recipe. I made this last weekend and everyone loved it. It was so easy to make and the gravy was so delicious with rice. Even the left overs were absolutely wonderful. Thank you for this awesome recipe. Will definitely be trying more recipes from you.

    Reply

  10. Lauren

    I am so excited to have this for dinner tonight, I just got it in the crock pot, and can’t wait till I come back into a house full of delicious aroma! I used a goat shoulder cut from a goat that was a little more lean than preferred so I think this will be perfect for making it nice and tender. We love Indian food, but have been in a chicken tiki and sagg paneer rut. Now that we have lamb and goat in the freezer it is time to get adventurous! Thanks for your lovely blog!

    Reply

    • Veena Azmanov

      Ah Thank you so much for the lovely comment Lauren. You made my day. I know what you mean about getting into the rut of the same and same. Been there.! Oh you are going to love the slow cooker and it sure does justice to dishes like these that call for long slow cooking. Thank you so much for taking the time to come write this feedback. Appreciate it very much.

      Reply

      • Lauren

        *Update*
        So, so amazing! 100% a new favorite. The meat was so tender, chewing was optional. It is just such a nice blend of seasonings that are things I have on hand but combined perfectly.
        I saw in another comment that you make your own garam masala blend, do you have a recipe posted? We live in a very rural area so I usually order spices online, I would love to learn how to make it and tweak it to what we like.

        Reply

        • Veena Azmanov

          Ah thank you so much Lauren for the update. So happy to see you enjoyed the recipe so much. Yes, I do make my own blend of garam masala. I use to have a post but that was deleted on a previous blog hack.!! So have to redo that post again. I don’t cook Indian regularly which means I need a small batch of garam masala to keep it fresh lol. I plan to redo that post soon. Thanks so much for your support.

          Reply

  11. elcitrakale

    We have similar food like this calls “rendang” ..with intents spices and full of flavor. İ should try this soon..

    Reply

  14. Nicoletta

    My husband would be in heaven to eat this dish, but he also would love to make it, since he loves all Indian dishes and he is very good with the use of the spices. As for me, I am vegetarian, but I can tell this lamb masala looks awesome!

    Reply

  16. Christine

    YUM! Love Indian food. And love that this can be made in the slow cooker! Totally going to have to make this for dinner soon!

    Reply

  17. Helene

    Oh you add fennel in your recipe! I don’t think I had lamb masala with fennel. There was a place in old manali who would make the most gorgeous tasting lamb masala that I have ever tasted, by the looks it reminds me of your lamb masala Veena 🙂

    Reply

  19. Sues

    There’s nothing my husband loves more than lamb vindaloo, but now I need to try making lamb masala for him because this looks amazing! Especially with homemade naan 🙂

    Reply

  22. Patti

    It’s good to know that if I am ever in India and order mutton, I will be eating goat meat. I really like goat meat, and there’s an Mexican market that sells it near my home. If I were to use goat meat, should I also use shoulder meat, or is there another cut that works better. I love your recipes, and I’m very excited that this one can be prepared in the slow cooker.

    Reply

    • Veena Azmanov

      Thank you Patii. It really depends on the size or age of the goat. Goats aren’t really huge so any cut works for this recipes, shoulder or legs. Its’ really delicious and you must try.

      Reply

  23. Analida Braeger

    Hi Veena! This sounds absolutely fantastic and thanks for the explanation on the Indian mutton and goat. I am going to ask the next time I am at our local Indian restaurant. Thanks for sharing a great recipe! I am a huge fan of Indian food so much to that I make my own custom garam masala blend.

    Reply

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