Lamb curry/Mutton curry

Mutton  is the main non-veg curry in Andhra region. We can prepare endless varieties with mutton starting from basic mutton curry to the popular Hyderabad biryani or simply we can go with fried lamb chops. The juicy taste of mutton separates it self from other meat's.
Mutton taste better and  tougher than lamb. Lamb is the meat of young sheep where as mutton is from goat meat. We always prefer leg of lamb from our local meat store. Lamb curry is one of those regular dishes in my kitchen..

Cooked with a variety of spices along with onions n tomato, lamb gives a very good taste. Normally, i cook lamb in pan.It takes more time to cook lamb in a pan, but trust me when you are about to eat u will forget everything. Pressure cooked lamb curry tastes entirely different from pan cooked curry, even if the ingredients are same.
U can cook either ways, but i prefer you to cook in a pan. I usually marinate lamb overnight, so that the lamb absorbs all the spices. If u forgot or don't have that time its okay.. you can marinate it for 1 hr before u start cooking.
Source: own
Preparation: 20mins
Cooking: appx 45 mins
Ingredients:
For marination:
Lamb: 1 lb/ 500gms, cubed
Yogurt/curd: 2-3 cups/ well beaten
Green chili: 2 chopped
Ginger garlic paste: 1 tsp
Chili powder: 1tsp
Turmeric: 1tsp
Salt: 1tsp
Coriander powder: 1tsp
Meat masala: 1tsp(optional)( i used shan meat masala sometimes)
Garam masala: 1tsp
All dry masala's: Bay leaves,Cloves, Elachi- 2 each. Cinnamon stick 1 inch piece.

Mix all the ingredients in a bowl n cover it with a tight lid. Refrigerate it overnight or for 45 mins. Before u start cooking keep it out for 15 mins, covered.( I normally keep this outside, when i start chopping onions.)

For curry:
Onions: 2 big, chopped
Tomato: 3 medium, chopped
Green chili: 2, chopped
Cumin seeds: 1tsp
Bay leaves: 1
Ginger garlic paste: 2 tsp
Turmeric: 1tsp
Red chili powder: 1tsp
Salt: to taste
Coriander powder: 1-2 tsp
Garam masala: 1tsp
Tomato sauce: 1tsp( optional)
Meat masala: 1tsp(optional)
Oil: 2tbsp

Cooking:
1) In a pan heat oil, add bay leaves n cumin seeds. Fry for 30secs.
2) Add onion n a pinch of salt. Fry until onions are transparent.
3) Add turmeric, ginger garlic paste, green chili and fry for 2mins.
4) Mix n add the marinated lamb. Mix it well n cook for 5mins covered.
5) Add coriander powder, red chili powder, salt, water-1 cup n mix well. Cover it n cook on medium heat  for 25 mins, stirring occasionally.( Add spices little by little, u can adjust later if u want)
6) Add little water if gravy is too thick. Add meat masala at this point of time, if using. Cook for another 15 mins on medium heat. Keep an eye on curry or u may burn it.

When lamb is more than half cooked, it oozes out its own oil. U can see in this picture oil Floating on top of the curry.

7) Now, add tomatoes n cook for another 10 mins or until meat is tender. Adding tomatoes before will make lamb cook for longer time. So add when meat is more than half cooked.
8) Add tomato sauce n garam masala n cook for another 5mins. Adjust slat n  spices according to your taste. Be careful with red chili powder. After some time lamb absorbs the spices n it tastes really spicy, than u tasted before.
9) Switch off n garnish with cilantro.

Those who want to cook  in pressure cooker, do the same process from step 1-4. Now add all the spices except garam masala n 1/2 cup of water. Cook for 2-3 whistles. Here i am not sure about whistles because mine take jus 2 whistles while my friends cookers take 5, 8 even 10 whistles for one of my friends. I use prestige pressure cooker.
After releasing pressure, adjust spices  n add garam masala. cook for 3-5 mins. Switch off n garnish with cilantro.
We like it little bit thick, instead of floating. Enjoy your lamb curry with rice.

Note:When u cook rice add 1tsp snauf to rice n cook. this gives very flavorful taste to rice n whole meal too..
If u want to remove floating oil from curry, take 2 ice cubes in a deep bottomed spatula n immerse it in curry for 30 secs, repeating it 2-3 times.

This is going to be a part of EFM-Mutton Series of Me and My Kitchen