3. Mutton Recipes

Lamb Leg Recipe



  • 1 ¼ Kg lamb Leg
  • 2 tablespoon yogurt
  • 1 ½ tablespoon ginger garlic paste
  • 1½ to 2 tablespoon green chilli paste, less or more to taste
  • Salt , to taste


  • 2 tablespoon oil
  • 1 fist full cashew nut, powdered
  • 1 tablespoon coriander seeds, freshly roasted and grounded
  • ½ tablespoon cumin seeds, freshly roasted and grounded
  • 1 cup yogurt
  • ½ cup milk


  • 2 tablespoon oil
  • ½ tablespoon chopped garlic
  • 5-7 round red chillies
  • 2 twigs curry leaves


  • Cashew halves
  • Lemon wedges



  1. In a pot marinate lamb leg, green chilli, ginger garlic paste, salt and yogurt. Mix well and marinate 12-18 hour in refrigerator.


  1. In a thick bottomed wide pan, take lamb leg and fill water to immerse barely half of lamb leg. You’ll need to turn lamb leg from side to side after every 40 minutes. Cook for about 2 or more hour on slow heat until very tender and water dries completely.

For Gravy

  1. Add 2 tablespoon oil, cashew, corriander, and cumin powder in lamb leg and fry turning from side to side for 3-4 minutes until light golden. (Bhunna)
  2. Finally, add whipped yogurt and milk, bring to boil. Then cover pot and simmer for 7 minutes on low heat until oil separate on sides.


  1. In a pan, fry cumin, coriander and round red chillies for 1 minutes. Pour tempering over the lamb leg and cover the pan. Garnish with cashew halves.


If gravy is too thick for you thin out with more milk and/or water. You can also substitute cashew with almonds. You can add 3 tablespoon lemon juice in the last for a tarty lamb leg.

 Nutrition Information:

Calories: 498kcal ,Carbohydrates: 9g ,Protein: 46g ,Fat: 30g ,Saturated Fat: 7g ,Trans Fat: 1g ,Cholesterol: 138mg ,Sodium: 192mg ,Potassium: 818mg ,Fiber: 1g ,Sugar: 6g ,Vitamin A: 333IU ,Vitamin C: 22mg ,Calcium: 158mg ,Iron: 5mg

Leave a Reply

Your email address will not be published. Required fields are marked *