Slow Cooked 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 a simple and easy recipe with exotic spices that make this dish a true success. Whether you eat it with Indian chapati, naan, or plain steamed rice this dish is to die for.

Table of Content

• About this curry
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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If you love Indian food, then this slow-cooked lamb is for you. The recipe is simple and easy with the spices and caramelized onions being the real stars of the dish. I'd highly recommend using all the spices needed in this recipe to get the best outcome.

What's the difference between lamb and mutton?

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. Mutton is very popular in India, and we don't really have a 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.

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About this curry

As you can see, this dish is fairly simple in terms of method or technique because what makes this dish a success is the spices and caramelized onions.

The spices in this dish are unique and well balanced, which is why you can find it as a spice mix called mutton masala similar to curry powder or garam masala. If you don't have the spices I highly recommend buying a box. You can use it to make other meat dishes such as coconut curry or by substituting it for curry powder in most recipes.

I love using my slow cooker for such dishes but my mom made it for years on the stovetop. So, below I have given you both the stovetop and slow cooker options.

You can eat Indian curry with stovetop naan or garlic naan, chapati, sweet potato chapati, or steamed rice or flavored rice pilaf, turmeric rice,

Ingredients and substitutes

• Lamb - I prefer to use a 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 also use red ones. 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 with curry powder. But in this one, I rather stay true to the dish.
• Garam Masala - This is an Indian spice blend (easily available in most supermarkets) made with warm spices like cardamom, cloves, and cinnamon, similar to a gingerbread spice mix or pumpkin spice mix. I make my own garam masala spice mix. 
• 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.

Step by step instructions

Prepare

• Clean lamb, removing any silver skin and excess fat.Using a sharp chef's knife and sturdy cutting board cut into bite-size cubes and pat dry to remove excess moisture.
• Cut onions fairly thin so they cook faster and blend in the sauce. Grate the ginger. Mince the garlic. Measure all ingredients now so you won't burn the spices when cooking.

Saute

• Add oil to a heavy-bottom pan or Dutch oven over medium heat.
• Saute onions with bay leaves and cinnamon stick for 5 to 7 minutes until cooked and caramelized but not burned.
  Tip - cook the onions on medium to low heat. You want all the moisture to evaporate and turn a brown caramel color. This is what gives our dish its final deep color.
• Then, add the lamb pieces - saute for 3 to 4 minutes.
• Next, add the ginger, garlic, followed by the spices along with ¼ cup water.
  Tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma
• 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 in the spices).
• Add the tomato paste, followed by the yogurt making sure to combine well.
  Tip - use a whisk to ensure you have no lump in the yogurt or the curry will be grainy.
• Finally, season with salt and pepper. Add the lemon juice and water.

Continue on the stovetop

• Bring to a boil over medium heat.
• Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.
  Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, leg of lamb takes me almost 2 hours, stew meat makes just 1 ½ hour or less
• When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.
  Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Or transfer to a slow cooker

• Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tender
  Tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Serve

• When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.
• Enjoy!

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Frequently asked questions

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Printable Recipe