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
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?
Known as 'mountain mutton' in the U.S. and Australia, mutton is the meat of a mature sheep that is more than 1 year old. Mutton is eaten in many parts of the world, including South Africa, Jamaica, and India.
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. So for us, mutton is goat meat.
Whether you use lamb, mutton, goat, or beef this curry is one you will make over and over again. I promise.
Why make this curry
- The recipe is fairly simple and easy to make. In fact, it is so popular in our home that I have made it on the stove, in the slow cooker as well as in the instant pot. You can use any of the methods given below.
- Most of the ingredients are easy to find or simple pastry staples for Indian cooking.
- Below, you can see I have used individual spices, which you should have if you cook Indian food often.
- You can eat Indian curry with classic naan or garlic naan, chapati, sweet potato chapati, 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. 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 individual Indian spices I have used you can also buy a box of mutton masala.
- 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.
Lamb masala / Mutton masala
Stovetop lamb masala
- Trim - 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.
- Caramelize onions - In a heavy-bottom pan or Dutch oven over medium heat add 1 tablespoon of oil and 1 tablespoon of ghee. Saute onions with a pinch of sugar for 5 to 7 minutes or until cooked and caramelized but not burned. Remove the caramelized onion to a food processor
Pro tip - cook the onions on medium-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. - Spice paste - In a food processor add the caramelized onions, ginger, garlic, and spices. Blend until smooth. If necessary add a few tablespoons of water.
- Sear meat - In the same pan, add the remaining oil and ghee. Layer the meat piece in a single layer and sear on medium-high for 2 minutes. Turn the pieces over and sear another 2 minutes on the other side.
Pro tip - Keep the heat to medium-high so the meat caramelizes otherwise it will stew in their juices - Spices- Next, add the spice paste and combine well. then, add the yogurt and broth, and water followed by the cilantro and lemon juice. Season with salt and pepper. Bring to a boil on medium-high heat.
Pro tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma
- Simmer - Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup of water if necessary to prevent it from sticking at the bottom.
Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, the leg of lamb takes me almost 2 hours, stew meat makes just 1 ½ hours or less - Consistency - When cooked to fork-tender, adjust the consistency by adding a bit more water for gravy or cooking on medium-high to evaporate excess moisture.
Pro 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.
Slow cooker lamb masala
- Alternatively, once all the ingredients are incorporated transfer to a slow cooker or crockpot.
Pro tip - while you can add all the ingredients in the slow cooker I highly recommend sauteing the onions and searing the meat for extra flavor. - Slow cook - You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.
Pro tip - I like to cook overnight so the meat has time to marinate and absorb all the flavors.
Instant pot lamb masala (pressure cooker)
- Follow everything as we do on the stovetop but in the inner pot of the instant pot using the saute mode.
- Pressure cook
- Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.
- Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.
Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Tips for success
- The meat you use to make a lamb curry is very important. The shoulder or leg is the part of the animal that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor.
- Use the right cooking method - Don't skip on the cooking. Give the meat the time it needs to cook and absorb flavor. So, make sure to use the correct method, long hours for slow cooking or stovetop when you have time. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot which softens the meat by pressure cooking.
- When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. Let the spices saute until fragrant.
- You can use both coconut milk or Greek yogurt for this recipe. If using Greek yogurt make sure to combine with a whisk before adding to the pot to prevent lumps.
More Indian recipes
- Slow-cooked beef curry,
- Indian Lamb Curry, Slow Cooker Lamb Curry Recipe,
- Indian Goat Curry Recipe
- Instant Pot Lamb Curry, Lamb rogan josh,
- How to make Chicken Curry, Indian Chicken Curry
- Slow-cooked chicken curry, Instant Pot Chicken Curry
- Ground Beef Curry Recipe, Beef Mince Curry with Peas
- Meatball Kofta Curry
- See all Indian recipes
Frequently asked questions
How long will this lamb masala keep?
This curry will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month
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 make this with coconut yogurt?
Lamb masala is made with dairy yogurt, and yet 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 side dish goes with lamb masala?
Almost any Indian veggies work with this curry - Try Mushroom masala, Kidney beans coconut curry, Spinach with tofu curry
Black beans curry, Black Beans Coconut Curry
What bread do you serve with mutton masala?
You can serve this with any Indian flatbread such as chapati, roti, or Naan as well as with steamed rice, turmeric rice, or Rice pilafs.
For a gluten-free meal try Cauliflower Rice, Turmeric Cauliflower Rice Pilaf, or Mustard dill cauliflower rice
Printable Recipe
Lamb Masala or Mutton Masala
Print Pin Rate Share by Email Share on FB Save GrowCalories: 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 and easy 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.
Video
Ingredients
For the meat
- 1 tablespoon Cooking oil
- 1 tablespoon Ghee (or more oil )
- 2 lbs (1 kg) Lamb
- 1 cup (250 ml) Yogurt ((1 cup))
- 1 cup (250 ml) Broth or stock (for gravy)
- ½ cup Cilantro leaves (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Black pepper
- 2 teaspoon Salt
Spice paste
- 1 tablespoon Cooking oil (to saute onions )
- 1 tablespoon Ghee (to saute onions)
- 1 large Onion ((thickly sliced ))
- 1 teaspoon Sugar (to caramelize onions )
- 4 clvoes Garlic
- 3 inch Ginger (fresh)
- 2 teaspoon Red chili powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika (sweet for color)
- 2 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric
- 1 teaspoon Fennel seed powder
- 1 teaspoon Garam masala
Instructions
Stovetop lamb masala
- Trim - 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.
- Caramelize onions - In a heavy-bottom pan or Dutch oven over medium heat add 1 tablespoon of oil and 1 tablespoon of ghee. Saute onions with a pinch of sugar for 5 to 7 minutes or until cooked and caramelized but not burned. Remove the caramelized onion to a food processorPro tip - cook the onions on medium-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.
- Spice paste - In a food processor add the caramelized onions, ginger, garlic, and spices. Blend until smooth. If necessary add a few tablespoons of water.
- Sear meat - In the same pan add the remaining oil and ghee. Layer the meat piece in a single layer and sear on medium-high for 2 minutes. Turn the pieces over and sear another 2 minutes on the other side. Pro tip - Keep the heat to medium-high so the meat caramelizes otherwise it will stew in their juices
- Spices- Next, add the spice paste and combine well. then, add the yogurt and broth, and water followed by the cilantro and lemon juice. Season with salt and pepper. Bring to a boil on medium-high heat. Pro tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma
- Simmer - Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup of water if necessary to prevent it from sticking at the bottom. Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, the leg of lamb takes me almost 2 hours, stew meat makes just 1 ½ hours or less
Slow cooker lamb masala
- Alternatively, once all the ingredients are incorporated transfer to a slow cooker or crockpot,Pro tip - while you can add all the ingredients in the slow cooker I highly recommend sauteing the onions and searing the meat for extra flavor.
- Slow cook - You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.Pro tip - I like to cook overnight so the meat has time to marinate and absorb all the flavors.
Instant pot lamb masala (pressure cooker)
- Follow everything as we do on the stovetop but in the inner pot of the instant pot using the saute mode.
- Pressure cook Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Recipe Notes & Tips
- The meat you use to make a lamb curry is very important. The shoulder or leg is the part of the animal that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor.
- Use the right cooking method - Don't skip on the cooking. Give the meat the time it needs to cook and absorb flavor. So, make sure to use the correct method, long hours for slow cooking or stovetop when you have time. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot which softens the meat by pressure cooking.
- When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. Let the spices saute until fragrant.
- You can use both coconut milk or Greek yogurt for this recipe. If using Greek yogurt make sure to combine with a whisk before adding to the pot to prevent lumps.
Nutrition Information
Calories: 323- kcalCarbohydrates: 2.6- gProtein: 28.67- gFat: 21.4- gSaturated Fat: 9.61- gPolyunsaturated Fat: 8.19- gMonounsaturated Fat: 0- gTrans Fat: 0.009- gCholesterol: 101- mgSodium: 386- mgPotassium: 0- mgFiber: 0.5- gSugar: 1.29- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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Gemma
Hi,
I have made this recipe quite a few times and it’s always a huge hit. I’ve jus
T come to make it again unless I’m going mad you’ve tweaked the recipe slightly? I’m sure the onions weren’t blended in the spice paste previously?
Also what type of paprika do you use?
Thanks
Gemma
Veena Azmanov
Thank you. Yes, Gemma. I did tweak the recipe slightly. Now I blend the caramelized onions in the marinade. It just tastes so much more delicious and thickens the sauce too. But, feel free to add and leave them in the sauce as previously. I use sweet smoked paprika but you can use sweet paprika for color or hot paprika if you like it hot.
spiceoflife
i liked your way of cooking which is very good and easy,.
Mikaila
I followed these directions exactly and the result was the most aromatic tasty dish. I will be making this many times again and checking out more of your recipes! Thank you !
Veena Azmanov
Thank you for the lovely feedback, Makaila. So happy you enjoyed this recipe.
Hannah
I just made this for dinner and my partner said "this is hands down the most legit curry you've ever made!"
Really easy to follow, simple ingredients and oh my god, that lamb is ridiculous.
Thanks Veena!
Veena Azmanov
Thank you, Hannah, for the lovely feedback. I am so happy your husband enjoyed this.
Abby
I Google a lot of Indian lamb Crock-Pot dishes in this by far had the most depth. I actually used goat this time, and for the spice mixture I made a little extra and went ahead and ground the coriander and cumin from whole seeds which I think makes a difference. Used crock pot, then took goat out and pureed the sauce to make it silky as the yogurt does kinda get grainy. Bc of the extra spice mixture it had some heat but I loved it.
Veena Azmanov
Thanks, Abby. Happy you enjoyed it. Thanks for the feedback
plat
Hi Veena
Tried the lovely lamb masala curry and it came out really well. we thoroughly enjoyed it. Thank you
I do have 2 queries though
1. When we add the ginger and garlic as I seem to have missed that in the recipe and added it randomly.
2. The color of your curry is so beautiful and dark while mine, after adding yoghurt turned turmeric in colour? Where could I have gone wrong? And how can I get same color as that in your pic?
I recently came across your website and look forward to trying more treasures.
Thank you
Plat
Veena Azmanov
Hey Plat, I am so happy you enjoyed this lamb masala. It is our family favorite too. Thank you for coming back to leave this feedback.
1. The ginger and garlic go just before the spices are added.
2. The color of the curry is mostly dependant on the chilly powder, paprika, or cayenne you use.
You can add more sweet paprika and less turmeric next time.
Having said that, I have made adjustments to the paprika and turmeric so the color will be redder but honestly, it is the color of paprika that most determines the color of this lamb masala.