Authentic Mutton Curry Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr 20 mins
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Total Time
3 hrs 35 mins
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Servings
6 servings
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Calories
363 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Indian, Sri Lankan
Authentic Mutton Curry Recipe
Description
This mutton curry starts with cubed lamb or mutton marinated in a combination of fresh minced garlic and ginger, salt, cayenne pepper, turmeric, and Sri Lankan curry powder, enhancing the meat’s flavor. The marinade can be applied for at least 30 minutes or up to 24 hours to deepen the taste.
The curry base is made by sautéing diced onions in coconut oil, along with lemongrass, curry leaves, and assorted spices including fennel, cumin, ground green cardamom, cayenne pepper, and additional curry powder. These ingredients combine to form a fragrant spice mixture that coats the meat as it cooks.
The dish is simmered with water and coconut milk until the mutton becomes tender and the sauce thickens, resulting in a creamy and spicy curry with layered seasoning. It pairs well with rice or flatbreads as a hearty main meal.
The recipe can be doubled to prepare large batches suitable for freezing and meal prep, ensuring flavor develops well and making leftovers convenient. Substitutions for Sri Lankan curry powder with garam masala or Madras curry powder can be made if desired, and coconut milk can be omitted for a less creamy version.
Ingredients
Mutton and marinade
- 1 kg lamb about 2.2 lbs. You can also use goat, hogget, or beef, or mutton
- 5 cloves garlic
- 2 inch ginger piece
- 1 tsp salt a little more if using kosher salt, fine sea 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 onion diced (about 1 cup, large
- ½ lemongrass the bottom half, 1 stalk
- 8 - 10 curry leaves dried or fresh
- ¼ tsp salt sea salt
- 4 inch ramps screw pine leaf, OR 2 bay leaves
- 1 tsp fennel seeds ground
- ½ tsp cumin ground
- 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
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
- The recipe is shown doubled in pictures; you can scale it to suit your needs but maintain pot size for proper cooking.
- If Sri Lankan curry powder is unavailable, substitute with garam masala plus coconut milk, or Madras curry powder plus coconut milk.
- You may omit coconut milk, though the curry will be less creamy.
- Make a large batch for meal prep or freezing; flavor improves with storage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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