Lamb Masala

Cooking Mutton/Lamb with Indian spices makes it soft, tender and delicious.

Posted by ShareRecipes Staff

[Total: 2   Average: 5/5]
Please rate it

Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 3-4

Upload recipe photo

Cuisine : Indian»Main»
Tags : ,

Main Ingredient : Lamb/Mutton
Recipe Type : Dinner

Ingredients :


  • Lamb/Mutton - 500g
  • Onion - 1 large
  • Tomato - 4
  • Ginger-garlic paste - 3½ tsp heaped
  • Green Chilli - 2-3
  • Cinnamon - 1 inch long strip
  • Coriander leaves chopped - 1 tblsp
  • Oil - 3 tblsp + 2 tblsp for the end
  • Salt - to taste
  • Water - as required

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp heaped for medium spicy or 2 tsp heaped for extra spicy
  • Pepper powder - 1/2 tsp (optional)
  • Garam masala - 1/2 tsp (optional)

Method :
  1. Chop the onion, tomatoes, chilli and coriander leaves.
  2. Heat 3 tblsp of oil to a pressure cooker pan.
  3. Add cinnamon and onion into the pan. Saute them until onion becomes translucent.
  4. Add ginger-garlic paste and fry for a minute.
  5. Add tomatoes, chilli and all the spice powders;Stir for about 4-5 minutes.
  6. Add lamb/mutton pieces and about 1/3 cup of water (80ml), stir and cook for about 2-3 minutes.
  7. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 15 minutes. Open the lid when the pressure is gone.
  8. Heat a non-stick frying pan. Add rest of the oil.
  9. Add the contents of the pressure cooker to this pan.
  10. Boil the curry on a medium heat for few more minutes until the sauce is thickened.
  11. Garnish with coriander leaves.

** - If the pressure cooker is not available, replace the step starting with the symbol ** with the following step and continue to step 8 above.
Cook Lamb/mutton in a large pan with plenty of water on a medium heat for about 1 hour - 1 hour 30 minutes.

Notes : This dish taste better with Rice and Sambar or Chapati/Naan. For a variation, please try Spinach and Lamb Curry, Beetroot and mutton masala or Potatoes and Mutton Fry. Cooking time of Lamb varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only. You could also add green pepper after the meat is cooked to the masala for the added flavour.

Other Names : Mutton shaerwa


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


Leave a Reply

Recently Viewed Recipes

Lamb Masala

[yasr_visitor_votes_readonly postid="2377" size="small"]

Vegetables and yoghurt curry(Avial)

[yasr_visitor_votes_readonly postid="449" size="small"]

Soy-Balsamic Roast Chicken and Vegetables

[yasr_visitor_votes_readonly postid="2880" size="small"]

Salmon and Mango Nori Wraps

[yasr_visitor_votes_readonly postid="2877" size="small"]

Potato Fry-02

[yasr_visitor_votes_readonly postid="511" size="small"]
Share Recipes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.