Mutton Curry

    1 hour 20 mins

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

    33 people made this

    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.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (4)


     -  01 Oct 2011


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


    Delicious curry, not too spicy. I replaced the cauliflower with a mixture of veggies and it tasted even better the next day!  -  25 Nov 2008  (Review from Allrecipes UK | Ireland)