Indian lamb curry

Mutton Durbari

Mughlai lamb curry with fried onions. Great with pilau rice or naan bread.

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Cooking Time: 120 Mins

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Serves: 4

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Author: Paul Brighton


  1. 500g lamb diced
  2. 200ml water
  3. 1 tbsp tomato puree
  4. 1 tsp red chilli powder
  5. 2 tsp white wine vinegar
  6. 2 green chillies, sliced
  7. 1 small bunch coriander leaves, chopped
  8. 3 tbsp vegetable oil
  9. Salt to taste

Spice paste:

  1. 1 tbsp sesame seeds
  2. 1 tbsp mustard seeds
  3. 1 bay leaf
  4. 1 stick cinnamon
  5. 2 cloves
  6. 5 whole black peppercorns
  7. 1 black cardamom
  8. 1/2 tbsp crushed garlic
  9. 1/2 tbsp grated ginger
  10. 2 tbsp plain yoghurt


  1. Grind the all spices for the spice paste and mix with the yoghurt, ginger and garlic. Rub into the lamb pieces and leave to marinate in fridge for at least 1 hour.
  2. Fry the onions in high heat using 2 tbsp of oil until brown and crispy Drain in kitchen paper.
  3. Heat 1 tbsp of oil in a heavy bottomed pan and add the meat together with the marinade. Stir in 3/4 of the fried onions, season with salt and cook for 5 minutes.
  4. Add the tomato pure, red chilli powder and vinegar and cook stirring for 2 minutes.
  5. Add the water and simmer for 1 hour, stirring occasionally, until the meat is tender and sauce is reduced to a gravy consistency. Oil will separate from the sauce when the sauce is cooked.
  6. Mix in the green chillies and coriander leaves. Garnish with the remainder of the fried onions and serve.