Spicy Masala Lamb | Masala Mutton Fry

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Ingredients:

  • 1 lb lamb/mutton** (bone-in or boneless, cut into 1-inch pieces)

For marinade:

  •  3 tbsp plain unsweetened yogurt
  • 1 tsp garam masala (or Fiji masala)
  • 1 tsp hot masala or meat masala
  • 1 tsp Kashmiri chili powder

Main ingredients:

  • 1 medium onion, sliced
  • 2 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • 1–2 tbsp ghee or oil
  • Chili peppers to taste (whole or crushed)
  • 1 tsp cumin seeds
  • Sprig of curry leaves
  •  1 tbsp garam masala (or Fiji masala)
  •  2 tsp hot meat masala or pulao masala
  •  1–2 tsp chili powder
  •  1 tsp turmeric
  •  1–2 tsp tandoori masala (optional)
  •  1 tbsp tomato paste, 2 chopped tomatoes, or ½ cup tomato purée
  •  Salt and pepper, to taste
  •  Hot water (start with ½ cup, add as needed)

For garnish:

  • Fresh cilantro or chives (optional)


Method: 

  1. Wash the lamb pieces and pat dry.
  2. In a bowl, mix the yogurt with garam masala, hot masala, and chili powder. Add the lamb pieces, ensuring they’re well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. Allow the lamb to come to room temperature for 30 minutes before cooking
  3. Heat ghee or oil in a large, deep pan over medium heat. Add sliced onions and sauté until golden brown, about 5 minutes.
  4. Stir in crushed garlic, ginger, chili peppers, curry leaves, and cumin seeds. Sauté for 1 minute until fragrant.
  5. Add the dry spices (garam masala, meat masala, chili powder, turmeric, and optional tandoori masala) along with the tomato paste or tomatoes. Cook for 2–3 minutes, stirring. If the mixture becomes too dry, add a splash of hot water to help blend the spices.
  6. Add the marinated lamb to the pan and mix well. Season with salt and pepper to taste.
  7. Cover and cook on medium heat, stirring occasionally, until the lamb releases its juices and the liquid evaporates.
  8. Gradually add hot water as needed to keep the dish moist and cook the lamb to your desired tenderness. This should take about 40 minutes. Avoid adding too much water at once; the lamb should fry slightly in the spices as it cooks.
  9. Once the liquid has evaporated and the lamb is tender, uncover the pan and fry the lamb in the ghee until it’s browned and coated in the spices.
  10. Garnish with cilantro or chives, if desired. Serve hot with roti or enjoy as a flavorful side dish.

My favorite ways to enjoy this deliciously spiced lamb/mutton is with hot roti or with dhal and rice! 

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