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Mutton Dry Curry

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Submitted by Katieannasara

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

YIELD

4 servings

PREP

15 min

COOK

90 min

READY

1 hrs

This Sri Lankan-style dry curry is all about concentrated flavor. No watery gravy, no coconut milk, just lamb chunks rubbed in a potent spice paste and slowly fried in ghee until the meat is tender and coated in a thick, clinging sauce.

The spice paste is the foundation. Five onions, garlic, ginger, whole cloves, cinnamon, and cardamom pods get ground together in a food processor with curry powder and chili powder. This wet paste gets rubbed directly into the lamb, so every surface absorbs the spice before it ever hits the hot pan.

Frying the paste-coated lamb in ghee until “the oil rises to the surface” is the key technique. This means the spice paste has cooked through, the moisture has evaporated, and the fat is separating from the masala. It’s the signal that the raw spice flavor is gone and the curry is properly cooked.

Curry leaves added after the initial fry give the dish a distinctive aromatic quality that dried spices alone can’t provide. A squeeze of fresh lime juice right before serving cuts through the richness and brings everything into sharp focus.

Kitchen Tips

  • Watch the moisture level during the 90-minute simmer. Add water only a little at a time if it gets too dry. The finished curry should coat the meat, not pool around it.
  • Use bone-in lamb chunks if possible. The bones add gelatin and flavor that boneless pieces can’t match.
  • Five tablespoons of curry powder is a lot. This is intentional for a dry curry where the spice coating is concentrated, not diluted in liquid.
  • The lime juice at serving is a must. It transforms the heavy, spiced meat into something bright and balanced.

Variations

  • Goat version: Use goat meat instead of lamb for a more traditional South Asian preparation. Extend cooking time by 30 minutes.
  • Coconut finish: Stir in a tablespoon of desiccated coconut in the last 10 minutes for a subtle nutty sweetness.
  • Extra heat: Add more chili powder or a few dried red chilies with the curry leaves for a fiery version.

Ingredients

5 5
SMALL SMALL ONIONS
2 2
CLOVES EACH GARLIC
1 1
EACH EACH GINGER ROOT
(1/2 inch) *
2 2
EACH CLOVES *
½ 0.5
CINNAMON CINNAMON CINNAMON STICK *
3 3
EACH EACH CARDAMOM POD *
1
X SALT
to taste *
1
X WATER
to taste *
5 75
TABLESPOONS ML CURRY POWDER
2 10
TEASPOONS ML CHILI POWDER
1 453.6
POUND G LAMB
cut in bite size chunks
2 30
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
clarified butter, oil
2 2
SPRIGS SPRIGS CURRY LEAVES *
1
X LIME JUICE
to taste *

Directions

Grind onions, garlic, ginger root, cloves, cinnamon and whole cardamom pods together in food processor.

Add salt to taste and ¼ cup water, then add curry powder and chili powder.

Process again. Rub paste into lamb chunks.

Heat ghee in skillet.

Add lamb and fry until oil rises to surface.

Add curry leaves.

Simmer 1½ hours, adding a little more water if curry becomes too dry.

Mixture should not be soupy.

At serving time, squeeze lime juice over curry.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 378 63% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 143mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 45g
Vitamin A 11% Vitamin C 16%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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