Lamb Curry | How To Make Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Mutton Curry Recipe | Nepali Style Mutton | Easy Mutton Curry | Mutton Curry | Mutton Gravy | Goat Meat Curry | Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lamb Curry with our Chef Prateek Dhawan.
Introduction Here is a fiery traditional curry from our lovely neighboring country, Nepal. The curry has mutton pieces that are pressure cooked to perfection, with the goodness of whole spice like cardamom pods, cloves, bay leaf and cinnamon sticks, etc. Nepalese Mutton Curry, also known as Khasi Ko Masu, is a common household recipe from Nepal often served with beaten rice. It is typically cooked in a pressure cooker on low heat which brings out all the flavour from spices. Serve the Lamb Curry with steamed rice or jeera rice for a weekend night dinner. Try it out today & let us know your thoughts in the comments.
For the Spice-Mix 2 tbsp Oil 2 Bay Leaves 3 Dry Red Chillies 1 tbsp Cumin Seeds 2 Black Cardamom Pods 4 Green Cardamom Pods 2-inch Cinnamon Stick 1/2 tsp Black Peppercorns 8-10 Cloves 1 blade Mace 1 cup Onion (sliced) 10-12 Garlic Cloves (peeled) 1-inch Ginger (chopped) 1 cup Tomato (chopped) 1/2 cup Water 4 tbsp Water (for grinding)
Searing the Mutton 1/4 cup Oil 1 cup Water 1 tsp Red Chilli Powder Salt (as required) 1/2 cup Water 1/4 cup Coriander Leaves (chopped) 1/4 cup Nutmeg (grated)
