Mamta's Kitchen

Lamb Curry Khada Masala 2, Balti Mutton

Balti Gosht Khada Masala 2

Farah Maqsood

This is a mamtaskitchen reader's recipe. It can be made with meats other than mutton or lamb, but tastes best with mutton. 6-8

This recipe is suitable for cooking in a Slow Cooker or Crock-pot.


  • 1 1/2 kg Mutton/Lamb cut into small pieces . Leave bones in, if possible

  • 3 medium onions chopped

  • 3-4 cloves garlic, roughly chopped or crushed

  • 1 tbsp. grated or chopped ginger

  • 4-5 red chillies (adjust to taste)*, slit lengthways

  • 8 whole black peppercorns*

  • 6 cloves*

  • 2 cinnamon sticks*

  • 2 bay leaves*

  • 2 brown cardamoms*

  • 1 heaped tsp. salt.

  • 10-12 strands of saffron, soaked in a tablespoon of warm water

  • 2 tsp. sweet paprika powder, for colour

  • 2 cups water (less, if you want thick gravy)

  • 1/2 cup oil (less will also work)

  • 3 tomatoes chopped small or 1 cup tinned tomatoes

  • 1 cup thick yoghurt or sour cream, kept at room temperature

  • 1 tsp. Garam Masala

  • Garnish

  • A handful of coriander leaves, chopped

  • 1 large onion, peeled and thinly sliced.

  • 2-3 tbsp. oil


  1. Place Mutton/Lamb with chopped onions, ginger, garlic, red chillies, whole spices*, ground spices, salt and water in a heavy bottomed pan. Bring to boil. Cook on low heat for 1 hour. Remember that fresh lamb cooks faster than mutton.

  2. Add chopped tomatoes and oil, stir and continue cooking for another hour on minimum heat, till oil floats on top. The gravy should be thick and meat should look dark...┬Žish. Lamb/mutton cooked slowly is very tender.

  3. While the meat is cooking, fry the thinly sliced onion for garnish in hot oil until deep brown, drain oil off and keep aside.

  4. Turn the heat off of meat. Add lightly beaten yoghurt/cream to the meat, mix well, but gently, without breaking meat.

  5. Sprinkle garam masala and half of coriander leaves and stir gently. Transfer to a serving bowl.

  6. Garnish with the deep fried onions and remaining chopped coriander leaves. Serve hot with Tandoori Roti or Nan.


  • For a simpler, student friendly dish, replace black peppercorns,

  • cloves, cinnamon sticks, bay leaves, brown cardamoms, saffron, sweet paprika powder and garam masala with a good curry powder or a Lamb curry mix. Add salt only after tasting as many curry powders have salt.

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