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Friends of ours recently returned from a trip to India and brought me back some spices, including garam masala for mutton. I decided to use the spices immediately and invite them over for a meal to taste. This is such a quick and easy recipe. Not too hot but incredibly flavourful. I served it with rice and chutney. If you cannot find mutton, no problem, simply use lamb instead.

Serves 4


  • 1 kg / 2lbs leg of mutton cut to bite-sized pieces
  • 5 garlic cloves, crushed
  • 2 1/2 cm / 1″ piece ginger, roughly chopped
  • 4 tablespoons vegetable oil
  • 4 large tomatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1 heaped tsp kashmiri chilli powder (or mild paprika)
  • Salt and freshly ground black pepper
  • 4 tablespoons Greek yogurt
  • 2 teaspoons coriander powder
  • Pinch turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala powder
  • 2 green chillies, slit lengthwise (optional)
  • 1 tablespoon fresh chopped coriander leaves
  • 1 tablespoon fresh chopped mint leaves


Mix the garlic and ginger to a coarse paste and add to the lamb
Stir well and set aside for an hour or overnight if you have time
In a large heavy-bottomed saucepan heat the oil on a medium heat
Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal
Add the sliced tomatoes and cook for a further 8 minutes
The tomatoes will begin to break down and soften
Add the onions and chilli powder and stir well cooking for a further 3 minutes
Season to taste
Lower the heat and simmer with the lid on for 30 minutes stirring occasionally
In a bowl mix together the Greek yogurt with the ground spices: coriander, turmeric, cumin
Add this to the lamb and stir well
Continue simmering on a low heat and with the lid half over the pan for 45-50 minutes, stirring occasionally
Turn the heat off and while it’s still warm add the garam masala, chillies if using, coriander and mint