Mutton Curry

Mutton Curry


30 people made this

About this recipe: This finger licking, authentic, fragrant, flavourful curry is made with tender pieces of lamb. You may use mutton also if its more easily available.

Norma MacMillan

Serves: 4 

  • 1 tsp olive oil
  • 350g well-trimmed lean boneless mutton, cut into 2cm chunks
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tbsp garam masala powder
  • 400g cauliflower florets
  • 300g chopped tomatoes
  • 125ml water
  • 200g frozen peas
  • 5 tbsp chopped coriander leaves
  • 115g plain low-fat yoghurt
  • 2 tbsp plain flour

Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

  1. Heat the oil in a nonstick pan over medium heat. Add the mutton cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the meat to a bowl or plate.
  2. Add the onion, garlic and ginger to the pan and cook, stirring frequently, for about 5 minutes or until the onions are tender. Add the curry powder and cauliflower, and stir to mix together.
  3. Add the tomatoes and water and bring to a boil. Return the meat to the pan and reduce the heat to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
  4. Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir in the curd and flour together in a small bowl. Stir this mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.

Recently viewed

Reviews (3)


- 01 Oct 2011


- - - 25 May 2013


this recipe has bn rated alrdy. on what basis is it rated-where is the curry powder mentioned in the ingredients. - 26 Jul 2016

Write a review

Click on stars to rate