Lamb Masala or Mutton Masala
Calories: 16
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.
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
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 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.
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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