Mughlai lamb Curry

Mughlai mutton curry features slow-cooked tender lamb infused with tomatoes, ginger garlic, spices, and almond paste. The Mughlai culinary influence has undeniably played a significant role in our cultural history, particularly in the realm of mutton dishes. The marriage of mutton or lamb with a harmonious blend of spices results in exquisite flavors that are simply irresistible to me. This particular recipe never fails to impress, garnering unanimous praise from both family and friends. The secret lies in tender meat and almond paste added to the curry in the last step creating a rich gravy that is just amazing.

How to cook Mutton/lamb

In regular chicken curry, all of the cooking happens on high heat but mutton or lamb is an exception. I cook lamb for 45 minutes on medium-low heat or until it is tender. The amount of water for slow simmering will be double compared to the pressure cooking. You can also use a pressure cooker to cook the meat for about 18 minutes or until it is 80% tender or use an instant pot. Adjust the quantity of water accordingly.

Ingredients for Mughlai lamb curry

Onions
Traditionally, onions are fried until light golden brown and then blended with the yogurt sauce. I used store-bought fried onions but if you like to make it at home then use one big onion and fry it in the oil until light golden brown. Don’t overcook onions, as soon as they turn light golden take them out because onions can keep cooking for a while even after taking them out of the oil. 

Yogurt
I used full-fat yogurt to give the creaminess to this dish. I will not recommend using low-fat yogurt because you won’t be able to achieve a creamy flavor. Make sure to mix the yogurt well before adding it to the mutton to avoid any lumps.

Spices
When it comes to seasoning a delicious curry, the choice of spices plays a fundamental role in determining the final taste. In this case, the blend of salt, red chili, cumin, coriander, and turmeric powder brings a rich and aromatic profile to the dish.

Almond and spice blend
I used black cardamom, green cardamom, whole cloves, a small piece of nutmeg, and mace. I have blended the spices with blanched and peeled almonds to make a paste. Add a little bit of water to blend the spices and almonds. Trust me you don’t want to omit almonds as they will give the creaminess and a rich flavor to the curry. 

How to store leftover lamb curry?

It’s important to store any leftovers in an airtight container to maintain their freshness. Leftover dishes can typically be kept in the refrigerator for 3 to 4 days. If you anticipate that you won’t be consuming the leftovers within this time frame, consider freezing them instead. When you’re ready to enjoy the dish again, simply heat it in the microwave until it’s heated through, ensuring a convenient and delicious meal.

What to serve with lamb curry?

If you’re looking to savor the delicious flavors of curry, there are several delightful options to pair it with. The rich and aromatic curry tastes exquisite when accompanied by freshly baked naan, tandoori roti straight from the clay oven, or soft homemade roti. Additionally, you can elevate your dining experience by pairing the curry with fragrant pulao or simply plain rice.