Mutton Curry - Nepali Food Recipes

Mutton/Goat (or Lamb) Curry

Mutton/Goat (or Lamb) Curry is a popular dish in the Indian subcontinent featuring tender mutton/goat or lamb meat slow-cooked in a spicy, flavorful onion-tomato gravy. It is a staple for special occasions, commonly served with rice, naan, paratha, or roti.

30-60min

Normal

Mildly Spicy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

Ingredient 11

Ingredient 12

Ingredient 13

Ingredient 14

Ingredient 15

Ingredient 16

Directions

Cut the mutton/goat or lamb into small pieces.

Chop the onions, the tomatoes and the coriander leaves.

Heat a pan with mustard oil and fry the fenugreek seeds.

When the fenugreeks seeds turn brown, add the onions.

When the onions turn golden, add the mutton/goat or lamb, the tomatoes, the turmeric powder and the bay leaves and mix well.

After a few minutes, add the ginger paste, the garlic paste, the cumin powder, the red chili powder, the meat masala , the garam masala and the salt and mix well.

After 2 minutes, add the water and simmer until the water is reduced to 1/2.

Once ready, garnish the curry with some coriander leaves.

Ready! Serve with chiura (beaten rice), rice, dhikri, lentils, beans, pickles (achar), salads, vegetables, buckwheat dhindo, corn dhindo, rotis. Have a hot or cold drink or a local alcohol. Enjoy!

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