Indian-style Lamb Curry aka Mutton Curry 印度风味羊肉咖喱

This Indian-style mutton curry is made using lamb shoulder instead of mutton as lamb is more tender than mutton meat (older than 1 year). I've never cooked lamb curry before, this is the first and surely more to come as it was very tasty. This rich and hearty dish is delicious to serve with steamed rice, paratha, or bread.   

Preparation is rather simple if you're not making the curry paste from scratch. Here I'm sharing a very hands-off method that requires a much shorter cooking time than the conventional way, pressure cooked in a flavourful curry sauce until it is fall-apart tender.

How easy is that? Just place the ingredients into the pot and pressure cook the curry together with rice. It's so convenient to cook everything in the same pot. After cooking, just wash one pot and all the cleaning is done! 

Tasty lamb curry with fork-tender texture

Keeping it simple with a bowl of lamb curry to go with our usual egg-veggies-rice meal. 
Photo updated: Dec 2022

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

500g Lamb Shoulder, cut into chunks

1 tbsp Corn Flour

1 tbsp Light Soy Sauce

150ml Water

100g Indian Curry Paste

160g Potato 

1 Tomato

1 Lemongrass

1 Onion

Handful of Curry Leaves 

100ml Coconut Milk

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Method：

1. Combine the meat with 2 tbsp curry paste, corn flour, and light soy sauce, and let marinate overnight. 

I use Roaring Forties Lambs 

2. Heat some oil, saute lemongrass, onion, and marinated meat. Add water and the remaining curry paste, and pressure cook for 20mins (QPR).  

 

3. Add potatoes and curry leaves, use the reversible rack and place the rice on top, pressure cook 8mins(NPR after 15mins). Remove the rice and rack, add coconut milk and tomatoes, bring to a boil and it's ready! 

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