This North Indian Lamb Curry, known as Mutton Karri, is a soul-warming dish that embodies the robust flavors of the subcontinent. Slow-cooked with a rich, aromatic gravy, it’s a celebration of tender lamb, warm spices, and creamy cashew paste.
About This Dish
Originating from the northern regions of India, this curry is a staple in Punjabi and Mughlai cuisine. Unlike its fiery southern cousins, it relies on a balance of fragrant spices like coriander, cumin, and turmeric, enriched with ghee and a touch of cashew cream. The result is a luxurious, mildly spiced curry that pairs beautifully with flatbreads or rice. For the best texture, use a high-quality glass blender to achieve a silky-smooth cashew puree.
Ingredients
- 800 g lamb (shoulder or leg), cut into 3 cm cubes
- Salt and freshly ground black pepper
- 2 cups (480 ml) water
- 2 onions, finely diced
- 4 cloves garlic, grated
- 2 cm fresh ginger, grated
- 2 ripe tomatoes, roughly chopped
- 100 g raw cashews, soaked in 150 ml water
- 3 tbsp ghee (clarified butter)
- 1 cinnamon stick, broken
- 2 bay leaves
- 1 tsp cumin seeds (zeera)
- 1 tsp paprika
- 2 tsp ground coriander
- 1 tsp turmeric
- 3 cups (720 ml) water
- Handful fresh mint leaves, plus extra for garnish
Step-by-Step Instructions
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Prepare the lamb: Season the lamb cubes with salt and pepper. In a small saucepan, bring 2 cups of water to a boil. Add the lamb, cover, and simmer over medium heat for 20–25 minutes until partially cooked. Reserve the broth.
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Blend the aromatics: While the lamb cooks, peel and finely dice the onions. Grate the garlic and ginger. Roughly chop the tomatoes and blend into a smooth puree using an immersion blender. In a separate bowl, combine the cashews with 100–150 ml water and blend into a creamy paste.
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Temper the spices: In a heavy-bottomed pot or Dutch oven, heat the ghee over medium flame. Add the broken cinnamon stick, bay leaves, and cumin seeds. Let them sizzle for 1 minute until fragrant.
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Sauté the onion base: Add the diced onions and cook, stirring often, for 3–4 minutes until translucent. Stir in the grated ginger and garlic, followed by the paprika, ground coriander, and turmeric. Cook for 20 seconds more.
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Build the gravy: Pour in the tomato puree and cashew puree, stirring constantly. Bring to a gentle boil and cook for 5 minutes, scraping the bottom to prevent the cashew from sticking. Add 3 cups of water and the torn mint leaves. Simmer for 10 minutes over medium heat.
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Add the lamb: Return the partially cooked lamb along with its reserved broth to the pot. Stir well to combine.
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Slow-cook to perfection: Bring the curry to a boil, then cover and reduce the heat to low. Let it simmer gently for 1 hour, allowing the lamb to become fork-tender and the flavors to meld.
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Finish and serve: Garnish with fresh mint leaves and serve hot with oil-rubbed naan or parathas.
Pro Tips for the Perfect Curry
- Cashew cream consistency: For a velvety texture, use a high-speed food processor to grind the cashews. If you prefer a coarser bite, skip blending and add whole cashews.
- Deepen the flavor: Toast the whole spices (cinnamon, bay leaf, cumin) in ghee before adding onions – this releases essential oils that define the dish.
- Control the heat: Add a slit green chili if you like more spiciness, or keep it mild for a family meal.
- Pressure cooker shortcut: If short on time, use a microwave pressure cooker for the initial lamb boiling step.
- Make ahead: This curry tastes even better the next day as flavors mature. Store in the refrigerator for up to 3 days.
Variations to Explore
Swap lamb for goat or beef if you prefer. Vegetarians can replace the meat with paneer or potatoes – just skip the initial boiling. For a richer sauce, stir in a dollop of yogurt at the end. Looking for a different cuisine twist? Try this curry with chocolate-covered raisins on the side for a sweet-savory contrast.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, use one 400 g can of whole peeled tomatoes, blended. This works well and saves time.
How do I prevent the cashew paste from burning?
Stir constantly when adding the cashew puree to the hot gravy. Keep the heat at medium-low and add a splash of water if needed. An oil sprayer can help coat the pan lightly beforehand.
What flatbread goes best with this curry?
Traditional naan or roti are perfect. For a gluten-free option, serve with rice or use a Catalan sponge as a creative base.
Can I freeze leftover curry?
Absolutely. Cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Why is my curry bitter?
Bitterness often comes from burnt spices. Make sure your ghee isn’t too hot when you add the whole spices, and don’t over-toast them. Using a planetary mixer for blending can also prevent overheating the puree.
Can I make this dairy-free?
Yes, replace ghee with coconut oil or a neutral vegetable oil. The cashew cream already adds richness, so no dairy is lost.
This North Indian Lamb Curry pairs wonderfully with a robust red wine – try a sweet wine with high alcohol content to complement the spices. For a full multicourse feast, consider a starter of lava flavors or a side of steamed rice.
Enjoy the journey into northern Indian flavors with this unforgettable curry. The deep aromas and tender lamb will transport you straight to the heart of Delhi.
