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.
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.
Table of Content
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!
Frequently asked questions
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.
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.
You can omit the garam masala, but it will lack the warm spice flavors. But, you can use ¼ tsp cinnamon powder, ¼ tsp cardamom powder, ¼ tsp clove powder at least.
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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You may also like
- Lamb Biryani
- Grilled Lamb Chops with Cilantro Chutney
- Lamb Rogan Josh
- Slow-cooked lamb with creamy polenta
Recipe
Slow Cooked Lamb Masala or Mutton Masala Recipe
Print Pin RateDescription
Ingredients
For the meat
- 2 lbs (1 kg) Lamb
- 2 tbsp Cooking oil
- 1 cup Onions chopped 1 med, (chopped finely )
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 1 tbsp Tomato paste
- 1 cup (250 ml) Yogurt (1 cup)
- 2 Bay leaves
- 1 Cinnamon stick
- 1 tbsp Lemon juice
- 1 tsp Pepper powder
- 2 tsp Salt
- ½ cup Coriander leaves
- 1 cup (250 ml) Water or stock for gravy
Spice mix (or 2 tbsp mutton masala spice mix)
- 2 tsp Red chili powder
- 1 tsp Cayenne
- 1 tbsp Sweet smoked paprika
- ¼ tsp Turmeric
- 2 tbsp Coriander
- 1 tsp Cumin powder
- 1 tsp Fennel seed powder
- ½ tsp Garam masala
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 (see notes above) 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 it 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-tenderTip- 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!
Recipe Notes
Nutrition Information
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
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.
Stef
Hi Veena, thankyou for this recipe, I will be making it tonight. When you mention water or "stock" which type of stock are you referring to? Vegetable stock cube?
Veena Azmanov
Hey Ste, you can use chicken, beef or vegetable stock. And you can also use water. You can also use cubes mixed in water.
Just keep the quantity in the recipe. You can adjust consistency later. Let me know how it was. Thanks
Stefan
Hi Veena. It was absolutely delicious! I just wanted to ask, when adding the spices one at a time along with 1/4 cup water, is it a 1/4 cup water after each spice or after all the spices have been added?
Veena Azmanov
No, Stefan. You add all the spices one at a time then add the water. The water is to prevent the spices from burning. Thanks
Ciara
Hi Veena,
If I use a crockpot, do I just put all the ingredients in the crockpot? Or do I go through the initial steps first? I just wanted to make sure 😅
Veena Azmanov
Hey Ciara. While you can certainly put all the ingredients in the crockpot, those initial steps is where you build additional flavor. Those onions will add more flavor when caramelized. I highly encourage you to follow it. But, yes, you certainly can put al ingredients in a slow cooker
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!
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
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.
Veena Azmanov
Thank you, Ed. Glad you enjoyed this recipe. Sounds delicious with all the veggies added. Thanks for coming back to write this feedback. Appreciate it very much.
Hercules Amadeus
Is it a 1/4 cup of water each time you add a spice? Thanks x
Veena Azmanov
No just 1/4 a few tablespoons at a time - this is to prevent the spices from burning while they cook