Punjabi Dhaba Style Lamb Curry Recipe (North Indian Mutton Curry)

If you grew up in Delhi, Punjab or North India, chances are you heard names like Mutton Curry, Mutton Gosht, Tari Wala Meat and Dhaba Meat being used interchangeably. I certainly did. They were all part of my childhood vocabulary in our bustling Delhi home and my Punjabi family kitchen.

Although we often call it “mutton curry”, the meat most commonly used in India is actually goat, not sheep. Outside India, goat can be difficult to find, so I have recreated this much-loved recipe using lamb without compromising on those wonderfully bold North Indian flavours.

Growing up, mutton curry was always reserved for celebrations. It was an expensive dish, lovingly prepared for family gatherings, festivals and special Sunday lunches. Rich Mughlai and Awadhi versions, often finished with cream, nuts or yoghurt, grace the menus of fine dining restaurants across India.

But there is another version that I absolutely adore.

The humble dhaba-style mutton curry.

Dhabas are roadside eateries found across North India, particularly along highways where they serve freshly cooked food to lorry drivers, travellers and local families. Their curries are rustic, robust and packed with flavour. One of their secrets is preparing the curry in advance before finishing it with a tarka - a sizzling tempering of spices, onions and tomatoes added just before serving. That final flourish completely transforms the curry, adding freshness, aroma and incredible layers of flavour.

This recipe is inspired by those memorable dhaba curries I grew up eating. It is hearty, comforting and perfect for a relaxed weekend meal with naan, tandoori roti or fluffy steamed rice.

I hope you enjoy making it as much as I enjoy sharing it.

Serves: 2–3

Spice level: Medium

Preparation: 2 hours (or overnight marination)

Cooking time: About 1 hour

Ingredients

For the marinade

• 400g boneless lamb, cut into bite-sized pieces

• 2 tbsp yoghurt

• ½ tsp turmeric powder

• ¾ tsp degi red chilli powder (or regular red chilli powder - both are optional)

• ½ tsp salt

For the sauce

• 2 tbsp neutral oil

• 2 small onions, sliced

• 4–5 garlic cloves

• 1-inch ginger

• 1 green chilli, roughly crushed (optional)

• 1 brown cardamom

• 1-inch cinnamon stick

• 1 bay leaf

• 5–6 black peppercorns

• 2 cloves

• 1 dried red chilli (optional)

• 1 tomato, chopped

• 1 tsp coriander powder

• 500ml warm water

• 1 tsp meat masala (optional)

For the tarka (tempering)

• 1 tbsp oil

• ½ tsp cumin seeds

• 1 tsp coriander seeds, lightly crushed

• 2 bay leaves

• 1 small onion, finely chopped

• 1 garlic cloves

• 1 inch ginger

• 1 green chilli, pounded together (optional)

• 1 green chilli, chopped (optional)

• 1 tsp coriander powder

• ½ tsp Kashmiri chilli powder (optional)

• 2–3 small tomatoes, roughly chopped

• Salt, to taste

• ½ tsp crushed dried fenugreek leaves (kasuri methi)

To garnish

• Ginger juliennes

• Fresh coriander leaves

• A sprinkle of garam masala

Method

Marinate the lamb with the yoghurt, turmeric, chilli powder and salt. Refrigerate for at least 2 hours, although overnight will give the best flavour.

Heat the oil in a heavy-bottomed pan. Add the whole spices and cook for a minute until fragrant.

Add the sliced onions and cook until they become a deep golden brown. Stir in the crushed ginger, garlic and green chilli, cooking for another minute.

Add the marinated lamb and cook over a high heat until the meat changes colour.

Add the chopped tomato and cook until softened.

Stir in the coriander powder and meat masala before pouring in the warm water.

Cover and simmer gently for around 45 minutes, or until the lamb is tender. A pressure cooker can also be used to speed up this stage.

Meanwhile, prepare the tarka.

Heat the oil in a separate frying pan. Add the bay leaves, cumin seeds and crushed coriander seeds.

Once aromatic, add the chopped onion and cook until golden brown.

Add the ginger, garlic and chilli paste and cook for another minute.

Stir in the coriander powder and Kashmiri chilli powder before adding the tomatoes and a little salt. Cook until the tomatoes break down and the oil begins to separate.

Finish with the crushed fenugreek leaves.

Pour this sizzling tarka straight into the cooked lamb curry and stir gently.

Garnish generously with ginger juliennes, chopped coriander and a sprinkle of garam masala.

Serve piping hot with naan, tandoori roti or steamed basmati rice.