Recipes: Non-Vegetarian

A meaty fare…

When we were growing up, I remember eating mutton/lamb as a special lunch on Sundays and Holidays. Mom would make a different meat dsh every week and it was always seen as a delicacy! Her mutton Biryani often won her many praises from friends, family and anyone who happened to eat it, and made her the talk of the town. But apart from her Biryani, I was a die-hard fan of her simple mutton curry that I would happily gorge on with a good helping of rice.

Mutton Masala

A few weeks back, on our weekly trip to the local grocery supermarket, I happened to chance upon a pack of fresh cut lamb. Now this was a joyous ocassion for me since, I’ve never really noticed lamb at the store before; and my refusal to enter a butcher shop limits me to eating lamb outside of home.

With the pack sitting happily in my cart, I treaded home with many ideas on how I could relish this delight. So finally when the time to cook the meat, I questioned myself a number of times to figure out the right way I wanted to dish it out. Bitten with the bitter cold of the lazy Sunday morning, I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis.

So while I cut the lamb into tiny bite-size chunks, I could already taste my leisurely Sunday meal!

Mutton Masala


  • 2 lb boneless mutton/lamb, cut into 1-inch cubes
  • 1 large onion, sliced
  • 1 tbsp tomato paste
  • 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a
  • paste of it)
  • 2-3 green chillies, finely chopped
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 6-7 whole peppercorns
  • 7-8 cloves
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • salt, to taste
  • 2 tbsp cooking oil
  • fresh coriander leaves, finely chopped for garnish
  • Method:

    1. Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.

    2. Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.

    3. Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.

    4. Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.

    5. Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.

    6. Garnish with chopped coriander leaves and serve hot!

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  • Reply
    April 18, 2011

    5 stars
    Hi Meena, I have found your wonderful blog and this recipe while searching for a new lamb curry. I made your masala with lamb and it was simply perfect! I must say, surprisingly, it didn’t taste like any “Indian” curry I have tasted… I loved it! (I mean we loved it!) I had to simmer it for 3 hours, but the result was worth it (next time I’ll buy different lamb cuts). Thank you for this recipe!

  • Reply
    Bal Sidhu
    October 17, 2006

    5 stars
    Hi, very nice mutton dishes !! I am going to try never cooked mutton but looking at yours will surely try …Thanks!

  • Reply
    January 20, 2006

    5 stars
    love the new look Meena!

  • Reply
    January 18, 2006

    5 stars
    I love lamb!


  • Reply
    January 17, 2006

    5 stars
    Meena, for sure I will be checking back for recipes as I begin my foray into real Indian cooking.

  • Reply
    January 17, 2006

    5 stars
    Oh major drooooool …

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