Mummy’s Mutton Masala / Indian Lamb Masala

Once upon a time, this used to be a favourite dish of ours. It is my grandma’s recipe and we used to enjoy it whenever we visited her during our summer holidays. When we moved to Malaysia, I stopped cooking lamb and mutton as it took a long time to cook and I preferred to go in for recipes that were quick and less time consuming. However, recently I got a request from a Belgian for a class on Lamb and two other recipes that he wanted to learn. He loved Indian food and the recipes he requested were some of his favourites. So I decided to teach him this particular recipe that I knew would be a knockout. We ended up packing up the food for him to take home and enjoy with his spouse!

The Recipe:

1 kg mutton/lamb with bones, cubed, wash and drain; 2 large onions, sliced; 1 tbsp oil for frying; 3 sprigs curry leaves

Masala: Grind 2 tsp coriander seeds; 1 tsp chilli powder; 1 inch ginger; 5 large cloves of garlic; 1 tsp jeera ( cumin) seeds; 1 tsp mustard;1/2 tsp pepper corns; ½ tsp turmeric powder; 1 tbsp vinegar; 1 tsp salt.

Heat a large non stick pan and add the oil to it. Stir fry curry leaves and onions till golden brown on a medium flame. Add the ground Masala and cook till thick and the mixture comes to the centre. Add the lamb/mutton and 2 cups water. Stir well and pressure cook for 30 minutes or till tender. Garnish with coriander leaves and serve hot with Golden Turmeric Pulav.

Here is the Recipe for Golden Turmeric Pulav