Authentic 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 aromatic 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 highly recommend using all the spices needed in this recipe for the best outcome.
What is mutton? Mutton, also known as ‘mountain mutton’ in the U.S. and Australia, is the meat of a mature sheep over 1 year old. Mutton is eaten in many parts of the world, including South Africa, Jamaica, and India. However, in India, mutton refers to goat meat. In fact, 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, and 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.
- You can eat Indian curry with classic naan, garlic naan, chapati, sweet potato chapati, steamed rice, flavored rice pilaf, or 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 more slowly; this will help caramelize them, which not only enhances the taste but also adds a 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, which is 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 (readily 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!! It is what makes it mutton masala.
Step-by-step: Lamb masala / Mutton masala
Stovetop lamb masala
- Trim – Clean the lamb, removing any silver skin and excess fat. Using a sharp chef’s knife and sturdy cutting board, cut into bite-sized cubes and pat dry to remove excess moisture.
- Caramelize onions – In a heavy-bottom pan or Dutch oven over medium heat, add 1 tbsp of oil and 1 tbsp of ghee. Sauté 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 pieces in a single layer and sear on medium-high heat for 2 minutes. Turn the pieces over and sear for another two minutes on the other side.
Pro tip – Keep the heat to medium-high so the meat caramelizes; otherwise, it will stew in its juice. - Spices – Next, add the spice paste and combine well. Then, add the yogurt, 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 1/2 hours, stirring occasionally. Add 1/4 to 1/2 cup of water if necessary to prevent the mixture from sticking to the bottom.
Pro tip – Depending on the cut of meat you use, it will take between 1 and 2 hours. For example, the leg of lamb takes me almost 2 hours, while stew meat takes just 1 1/2 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.
Want to make slow-cooker lamb masala instead?
- Alternatively, once all the ingredients are incorporated, transfer to a slow cooker or crockpot.
Pro tip – While you can add all the ingredients to 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.
Or make this in an 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 sauté mode. You may need to add 1/2 to 1 cup of additional water for pressure cooking.
- Pressure cook
- Instant Pot – Turn the sauté 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 cook for 45 minutes.
- Natural release – When done, turn off and let natural release for 10 minutes. Open the Instant Pot. Taste and adjust the 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.
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like curry, try these family favorites
- 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 chili 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 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 pilaf.
For a gluten-free meal, try Cauliflower Rice, Turmeric Cauliflower Rice Pilaf, or Mustard dill cauliflower rice.
Lamb Masala or Mutton Masala
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 lamb masala
- 2 lbs (1 kg) Lamb or mutton cut into 2-inch cubes
- 1 tbsp Cooking oil
- 1 tbsp Ghee or more oil
- 1 cup (250 ml) Yogurt (1 cup)
- 1 cup (250 ml) Broth or stock for gravy
- ½ cup Cilantro leaves chopped
- 1 tbsp Lemon juice
- 1 tsp Black pepper
- 2 tsp Salt
Spice paste
- 1 tbsp Cooking oil
- 1 tbsp Ghee
- 1 large Onion
- 1 tsp Sugar
- 4 clvoes Garlic
- 3 inch Ginger fresh
- 2 tsp Red chili powder
- 1 tsp Cayenne pepper
- 1 tsp Paprika sweet for color
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- ¼ tsp Turmeric
- 1 tsp Fennel seed powder
- 1 tsp Garam masala
Method
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 tbsp of oil and 1 tbsp 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.1 tbsp Cooking oil , 1 tbsp Ghee, 1 large Onion, 1 tsp Sugar
- 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.4 clvoes Garlic , 3 inch Ginger, 2 tsp Red chili powder, 1 tsp Cayenne pepper, 1 tsp Paprika, 2 tbsp Coriander powder, 1 tsp Cumin powder, ¼ tsp Turmeric , 1 tsp Fennel seed powder, 1 tsp Garam masala
- Sear meat – In the same pan, add the remaining oil and ghee. Layer the meat pieces in a single layer and sear on medium-high for 2 minutes. Turn the pieces over and sear for another 2 minutes on the other side.1 tbsp Cooking oil , 1 tbsp Ghee, 2 lbs Lamb or mutton
- Spices– Next, add the spice paste and combine well. Then, add the yogurt, broth, and water, followed by the cilantro and lemon juice. Season with salt and pepper. Bring to a boil on medium-high heat.1 cup Broth or stock, ½ cup Cilantro leaves, 1 tbsp Lemon juice , 1 tsp Black pepper, 2 tsp Salt , 1 cup Yogurt
- Simmer – Then, lower the heat to a simmer and cook on low for 1 to 1 1/2 hours, stirring occasionally. Add 1/4 to 1/2 cup of water if necessary to prevent the mixture from sticking to the bottom.
- 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.
Slow cooker lamb masala
- Alternatively, once all the ingredients are incorporated, transfer to a slow cooker or crockpot.
- 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.
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. You may need to add 1/2 to 1 cup of water for pressure cooking.
- 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 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.
Notes
- 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.
- Take the time cooking after adding each ingredient. Indian curry is about adding layers of flavor, so don’t rush. Let the spices sauté until fragrant.
- You can use coconut milk or Greek yogurt for this recipe. If you are using Greek yogurt, combine it with a whisk before adding it to the pot to prevent lumps.
Equipment you will need
Nutrition
Tried this recipe?
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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
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.
i liked your way of cooking which is very good and easy,.
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 !
Thank you for the lovely feedback, Makaila. So happy you enjoyed this recipe.
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!
Thank you, Hannah, for the lovely feedback. I am so happy your husband enjoyed this.
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.
Thanks, Abby. Happy you enjoyed it. Thanks for the feedback
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
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.
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?
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
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?
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
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 ?
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
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!
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
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.
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.
Is it a 1/4 cup of water each time you add a spice? Thanks x
No just 1/4 a few tablespoons at a time – this is to prevent the spices from burning while they cook