Looking for a delicious Indian Lamb Curry – Punjabi Mutton Curry recipe that’s easy to make and perfect for a cozy night in? Look no further! This recipe is sure to satisfy your cravings with its rich, flavorful ingredients.
This rich and flavorful recipe is perfect for those who crave a hearty and spicy meal. The tender lamb meat, cooked in a fragrant blend of spices and tomatoes, creates a dish that is both comforting and satisfying. The cumin seeds, cinnamon, cloves, bay leaf, and cardamom give the dish an aromatic touch, while the Kashmiri chili powder and garam masala add a fiery kick. Whether you’re a fan of Indian cuisine or simply looking to try something new, lamb curry is a dish that is sure to delight your taste buds.
How to Cook Indian Lamb Curry – Punjabi Mutton Curry
To start, gather your ingredients, including 400 grams of lamb, 1/2 cup of chopped onion, 1/2 tsp of cumin seeds, 1/3 cup of oil, a small 1-inch cinnamon stick, 2 cloves, 1 bay leaf, 1 large black cardamom, 1 small green cardamom, 1 tsp of ginger garlic paste, 3/4 tsp of salt, 1 and 1/2 cups of water divided, 2 tsp of Kashmiri chili powder, 1/3 tsp of ginger powder, 1/4 tsp of turmeric, 1/2 tbsp of coriander powder, 1/3 cup of tomato puree, 1/2 tsp of garam masala, and 2 tbsp of finely chopped cilantro.
COOK –
First, heat the oil in a pressure cooker on medium-high heat. Once the oil is hot, add in the cumin seeds and wait until they splutter before adding in the cinnamon stick, cloves, bay leaf, black and green cardamom pods. Then, add in the chopped onions and ginger garlic paste and stir well. Let it saute until onions are golden.
Next, add in the lamb, 1/4 cup of water, and sauté for 7 to 8 minutes until browned, stirring intermittently. Add in salt and stir. Next, add in the Kashmiri chili powder, cumin powder, ginger powder, ground turmeric, dhaniya powder, another 1/4 cup of water, and stir again.
Add in the tomato puree and sauté for 5 minutes until the raw tomato odor is eliminated, stirring intermittently. Then, add in the remaining 1 cup of water and close the lid. Give it pressure for one whistle on high heat and then lower the heat after one pressure. Cook for another 15 minutes on low heat.
Turn off the heat after 15 minutes and let the pressure release naturally. Once the pressure is released, open the lid and top off with garam masala and cilantro. Serve hot with rice or naan bread.
In just a few simple steps, you can have a delicious Indian lamb curry that’s sure to impress your friends and family. Don’t be afraid to play around with the spice level to make it your own! Enjoy your meal and savor the rich, comforting flavors of this classic Indian dish.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Indian Lamb Curry – Punjabi Mutton Curry
Ingredients
- 400 grams lamb (Lamb shoulder or leg meat, chopped to 3 to 4 inch pieces)
- 1/3 cup oil of choice
- 1/2 cup onion (chopped finely, 1 small)
- 1/2 tsp cumin seeds
- 1 inch cinnamon stick (small, thin)
- 2 cloves
- 1 dried bay leaf
- 1 black whole cardamom pod
- 1 whole green cardamom pod
- 1 tsp ginger garlic paste
- 3/4 tsp salt
- 1 and 1/2 cups water (divided)
- 2 tsp kashmiri chili powder
- 1/3 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/2 tbsp ground coriander
- 1/3 cup tomato puree (1 tomato)
- 1/2 tsp garam masala
- 2 tbsp cilantro (finely chopped)
Instructions
- Heat the oil in a pressure cooker on medium-high heat. Once the oil is hot, add in the cumin seeds and wait until they splutter before adding in the cinnamon stick, cloves, bay leaf, black and green cardamom pods. Then, add in the chopped onions and ginger garlic paste and stir well. Let it saute until onions are golden.
- Add in the lamb, 1/4 cup of water, and sauté for 7 to 8 minutes until browned, stirring intermittently. Add in salt and stir. Next, add in the Kashmiri chili powder, cumin powder, ginger powder, ground turmeric, dhaniya powder, another 1/4 cup of water, and stir again.
- Add in the tomato puree and sauté for 5 minutes until the raw tomato odor is eliminated, stirring intermittently. Then, add in the remaining 1 cup of water and close the lid. Give it pressure for one whistle on high heat and then lower the heat after one pressure. Cook for another 15 minutes on low pressure.
- Turn off the heat after 15 minutes and let the pressure release naturally. Once the pressure is released, open the lid and top off with garam masala and cilantro. Serve hot with rice or naan bread.
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