RECIPE OF THE DAY | Sunitha Maniram's mutton or lamb curry

Sunitha Maniram's mutton or lamb curry
Sunitha Maniram's mutton or lamb curry
Image: Supplied

HeraldLIVE invited readers to submit their favourite lockdown recipes.

Here is the third of the top five recipes to be featured this week, submitted by Sunitha Maniram:

Mutton/Lamb curry & Rice



1 kg leg of lamb/mutton cut into curry sized pieces

1 large onion (chopped)

2 tomatoes chopped into small cubes or grated

¼ cup cooking oil

3 – 4 medium sized potatoes

1 tsp ginger/garlic paste

1 ½ teaspoons rough salt or salt to taste

1 ½ to 2 teaspoons kashmiri chilli powder

2 teaspoons mix masala (add more if you prefer a stronger/pungent curry)

1 teaspoon dhania/jeera powder

¼ teaspoon turmeric powder

2 cinnamon sticks

2 cloves

1 star anise

2 bay leaves

1 sprig curry leaves

Few sprigs fresh thyme

¼ bunch chopped coriander (to garnish)



  • Heat oil, add in cinnamon, cloves, bayleaves and star anise.

  • Braise onion in oil until golden brown.

  • Braise into oil the following ingredients (Kashmiri chilli powder,mix masala, dhunia/jeera powder, ginger/garlic paste, turmeric powder, salt, curry leaves and a few sprigs of thyme).

  • Add in washed and drained meat pieces.

  • Toss until meat well coated.

  • Allow to cook for approximately 45 minutes on a low heat, tossing at intervals.

  • Add tomatoes and allow to cook until tomatoes are softened.

  • Then add potatoes and a bit of water (½ cup or more) and allow to cook on medium to low heat until are potatoes cooked and starting to ‘crack’ up in curry.

  • DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake.

  • Garnish with chopped coriander.

  • If too thick, add a little water and gently shake the pot.

Serve with freshly cooked rice.


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