Lahori Mutton Curry
Bone-in mutton cooked slowly with tomatoes, yoghurt and green chillies, finished with a sizzling garlic and ghee tarka.
- Time2 hr 15
- LevelMedium
- Costabout £2.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 552kcal
- 9.7gcarbs
- 5.3gof which sugars
- 44gfat
- 17.9gsaturates
- 30.4gprotein
- 2.7gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Melt the first measure of ghee in a heavy pan over a medium high heat. Fry the onions for 12 minutes until golden brown.
12 min - 2
Add the ginger and garlic paste and cook for 2 minutes. Add the mutton and fry for 10 minutes, turning, until browned.
10 min - 3
Stir in the tomatoes, turmeric, chilli, coriander, cumin, black pepper and salt. Cook for 8 minutes until the tomatoes break down.
8 min - 4
Turn the heat to low, stir in the yoghurt a spoonful at a time, then cook until the oil separates, about 8 minutes.
- 5
Add the water and 3 of the green chillies. Cover and simmer for 1 hour 15 minutes until the mutton is tender and the gravy is thick and glossy.
75 min - 6
Stir in the garam masala. Heat the second measure of ghee in a small pan, fry the sliced garlic and remaining chillies for 1 minute until golden, then pour it over the curry.
- 7
Scatter with coriander and serve with naan or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
