best Lamb Curry recipe – Spicy and delicious in every mouthful

Lamb curry
Lamb curry

If your taste buds crave something spicy and delicious, this is the best dish you can make easily and enjoy to the fullest! The succulent lamb pieces floating in the mouthwatering gravy with their aroma and taste is something that only the lucky ones could get! This recipe gives you all the tips and complete recipe so nothing could possibly go wrong in producing something exactly like the pictures above.

In this recipe, I have first boiled the meat in the pressure cooker along with some oil and spices in order to make the meat very tender. If you do not have a pressure cooker, cook the meat in a pot which will take a little longer but the taste will be the same.

Remember to buy lamb from the butcher and opt for a nice shoulder joint without many bones on the meat. So, let’s get ready to make it!

 What you need to make this delicious dish:

Spring lamb in medium size pieces300 g
Onion1 large or 2 medium
Coriander powder2 tsp
Cumin powder2 tsp
Garam masala powder2 tsp
Salt to taste1 tsp
Turmeric2 tsp
Tomato1 large
Green chilies2
Chili powder2 tsp
Ginger garlic paste 2 tbsp
Olive oil or any kind of oil2 tbsp

Let’s get started:

Pressure cook it

  • Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender.  4 – 6 whistles depending on your pressure cooker
  • Keep the pressure cooked  lamb aside which will look like this,

Fry it

  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, turmeric, pepper powder and salt.  Fry.
  • Add the chopped tomato.
  • Fry until all comes together and oil separates.

Add lamb pieces first then gravy

  • Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
  • Now pour the gravy into the wok.  If the gravy is not enough to add a little hot water
  • Mix thoroughly, cover and simmer under  low flame
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala on top
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows the meats to absorb all the aromatic flavours of spices
  • Time to serve for all hungry mouths!!!
Mutton curry

best spicy Mutton curry – Deliciously flavourful Sri Lankan recipe

Mutton curry
mutton curry
Mutton curry
juicy, spicy mutton curry

This is the typical Sri Lankan way of cooking mutton, using the aromatic Sri Lankan roasted curry powder. You can buy this spice powder from Asian grocery shops or make it at home by roasting cloves, cardamoms, chili, and cinnamon sticks and grinding them into a powder that is aromatic, flavourful, and has numerous health benefits. (Pls see the recipe given below)

These succulent pieces of mutton in a thick spicy gravy could be the ultimate comfort food in cold winter months, where your body yarns for the warmth of a rich diet. Make sure your buy mutton from a reliable butcher, not the sealed packs from the freezers in supermarkets. The freshly cut meat has lots of flavours intact which contribute a great deal to the overall taste.

What you need to make it:

Good quality mutton from a shoulder joint-medium size pieces300 g
Onion and green chili – slit in the middle1 each
Ginger and garlic – freshly grated2 tbsp
Roasted curry powder2 tbsp
Chili powder1 tbsp
Vinegar2 tbsp
Salt1 tsp or more to taste
Pepper powder1 tsp
Maggi coconut milk powder or thick fresh coconut milk1 tbsp
Whole spices- a Cinnamon quill, a few cardamoms, 3 cloves 

Let’s make it:


  • Marinate the mutton pieces with :   Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night


  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.


  • Cover with the lid, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  
  • Open after 8-10 mins and stir well, wrapping the muttom pieces with the juices.
  • Now keep adding boiling water little by little while vigorously mixing and frying the mutton for 10-15mins. This frying determind the taste of the final outcome of this dish
  • Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed

Cook further

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under a low flame, about 1/2 hr while stringing from time to time
  • Add more water. Cover and cook further
  • Cook until the mutton pieces are tender and properly cooked
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off, cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis