Authentic Mutton Curry Recipe

Name: Authentic Mutton Curry Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 3 h 35 min
Yield: 6 servings
Ingredients: 1 kg mutton or lamb; 5 cloves of garlic; 2 inch piece of ginger; 1 tsp fine sea salt; ½ tsp cayenne pepper; 2 tsp Sri Lankan Curry Powder; ½ tsp turmeric powder; 2 tbsp vegetable oil; 2 tbsp coconut oil or vegetable oil; ½ large onion; ½ stalk lemongrass; 8 - 10 curry leaves; ¼ tsp sea salt; 4 inch rampe; 1 tsp ground fennel seeds; ½ tsp ground cumin; 4 - 5 green cardamom pods; 1 tsp cayenne pepper; 1 tbsp Sri Lankan Curry Powder; 1 tsp white sugar; 1 - 1.5 cups water; 1 cup coconut milk; salt to taste

User Reviews

5.0

36 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Additional Time
1 hr 20 mins
Total Time
3 hrs 35 mins
Servings
6 servings
Calories
363 kcal
Course
Side Dish, Main Course, Lunch, Dinner
Cuisine
Indian, Sri Lankan

Authentic Mutton Curry Recipe

Ursula Nguyen

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This authentic mutton curry (or lamb curry) is guaranteed to be the best lamb curry recipe you've ever had! Deliciously tender pieces of mutton / lamb, simmered in a coconut gravy spiced with aromatic Sri Lankan curry spices. This is a family recipe with a long history, and now you can make it for your loved ones too! EASY - This recipe is easy to make, but do give yourself enough time to make the curry properly. The difference between a mediocre and a fantastic curry is the time you take to gradually layer the flavors (instead of dumping everything in one go and cooking it all at once). So keep in mind that this is an easy recipe, but not necessarily fast.

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Ingredients

Servings

Mutton and marinade

1 kg mutton or lamb about 2.2 lbs. You can also use goat, hogget, or beef
5 cloves of garlic
2 inch piece of ginger
1 tsp fine sea salt a little more if using kosher salt
½ tsp cayenne pepper we like to use 2 tsp, but adjust the amount to suit your spice tolerance levels
2 tsp Sri Lankan Curry Powder see recipe notes below for substitutions
½ tsp turmeric powder
2 tbsp vegetable oil optional

Mutton curry

2 tbsp coconut oil or vegetable oil
½ large onion diced (about 1 cup)
½ stalk lemongrass the bottom half
8 - 10 curry leaves dried or fresh
¼ tsp sea salt
4 inch rampe screw pine leaf, OR 2 bay leaves
1 tsp ground fennel seeds
½ tsp ground cumin
4 - 5 green cardamom pods ground seeds
1 tsp cayenne pepper we like to use 2 tsp, but adjust to your taste
1 tbsp Sri Lankan Curry Powder
1 tsp white sugar
1 - 1.5 cups water
1 cup coconut milk
salt to taste

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Instructions

Marinate the meat

Cut the mutton / lamb into small 1 inch pieces. You can also use bone-in meat, but have it cut or cubed by the butcher if possible for convenience.
Place all the meat in a large bowl.
Finely mince the garlic and ginger, and add it to the meat.
Add the rest of the marinade ingredients into the meat and mix well until the meat is coated with the spices. Cover and let it sit for at least 30 minutes, or up to 24 hours in the fridge. I prefer to marinate the meat overnight in the fridge for maximum flavor.

Mutton curry

Heat a large pot over medium / medium high heat.
Add the coconut oil, along with the onions. Let the onions heat up with the coconut oil, and saute until the onions soften and start to get a little color.
To the onions, add the salt, lemongrass, rampe and curry leaves, and saute for another minute.
Next, add the spices - fennel, cumin, ground cardamom, cayenne pepper, and curry powder. Mix the spices so that it's all mixed well with the onions and oil. Saute for 30 - 60 seconds until the spices are fragrant. Do NOT let the spices burn.
Now add the marinated mutton pieces and sugar. Mix well to combine the meat with the sauteed spices.
Place the lid over the pot and let the meat simmer, COVERED, for about 10 minutes. Reduce the heat if necessary. Stir the meat once or twice during this time to prevent the meat from sticking to the bottom of the pot.
Next, add about 1 cup of water. Stir and let the meat cook, covered, for a further 20 - 30 minutes. Stir the curry occasionally to prevent the meat or curry from sticking to the bottom of the pot and burning.
Now simmer the curry uncovered, for another 20 minutes or so until the meat becomes tender. Make sure to replenish the curry with a little water if the curry becomes a little dry while simmering.
Finally, stir in the coconut milk and let it simmer for about 10 minutes. You can add more water if you want more gravy. Taste and season with salt.
Let the curry sit for at least 15 - 20 minutes before serving to let the flavors settle further.

Notes

Please note that in the images that I have shared in this post, I made a double batch of this mutton curry recipe. I like making a big batch of curry to meal prep, and to save some in the freezer for later.
You can easily double this recipe, but make sure to use a pot that can hold all of the meat well, with enough room to stir.
This is made with a Sri Lankan Curry powder, but you can make the following substitutions if you prefer,
Garam masala + coconut milk
Garam masala + yogurt (plain unsweetened)
Madras curry powder + coconut milk
You can also leave out the coconut milk if you like, but then the curry will be less creamy

Nutrition Information

Show Details

Calories 363kcal (18%) Carbohydrates 7g (2%) Protein 35g (70%) Fat 22g (34%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 108mg (36%) Sodium 602mg (25%) Potassium 656mg (19%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 277IU (6%) Vitamin C 30mg (33%) Calcium 52mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 363 kcal

% Daily Value*

Calories	363kcal	18%
Carbohydrates	7g	2%
Protein	35g	70%
Fat	22g	34%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	108mg	36%
Sodium	602mg	25%
Potassium	656mg	14%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	277IU	6%
Vitamin C	30mg	33%
Calcium	52mg	5%
Iron	5mg	28%