When you talk about lamb or mutton curry at home, this is the only curry that comes at the top of the list. It is kind of a ritual to have mutton curry on Sundays. A leisurely family meal followed by an afternoon siesta is our common Sunday routine. Hubby is so obsessed with this mutton curry that we have been hesitant to experiment with any other variation. After years, I surprised him with Junglee Maas (a Rajasthani dish) on his birthday. So now there is a second mutton recipe that is part of the list. But we never get bored of this curry. I wanted to share this recipe for quite a while, but somehow it didn’t happen earlier.
Tips
This lamb curry if made on the stovetop needs almost 2 hours of slow cooking. You have to keep an eye most of the time to prevent it from burning. Even though it takes so long to cook, I never compromise on cooking time. No shortcuts for this particular curry at least.
Make in Slow Cooker
When I made this in the slow cooker for the first time, I was really not sure on how would it come. But let me tell you there is no difference at all, except the amount of water to be added rest everything is same. The Slow cooker curry was as good and authentic as the regular one. Plus point is after you put everything in the slow cooker, you can forget about it for another 4-5 hours. Going forward if it lamb curry, then it has to be in the Slow cooker. I have lots of recipes to experiment and I am almost getting impatient to try them out. I will keep you updated on my experiments, especially Indian Recipes. For now, Let’s go through the recipe.
Serve with
This curry can be had with Roti (Indian flatbread), plain white or brown rice, Jeera rice, Vegetable pulao, or Paneer pulao.
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