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Lasooni Methi Mutton Curry

Lasooni Methi Mutton Curry is a supremely delicious and rich mutton/lamb curry. Lasooni methi mutton is flavoured with lots of garlic and methi dana (fenugreek seeds) which adds a distinctive flavour. A total flavour bomb!!
Prep Time10 mins
Cook Time40 mins
marination1 hr
Course: Main Course
Cuisine: Bengali, Indian
Keyword: bengali mutton curry, lasooni methi mutton, lasooni mutton, lehsooni mutton, methi mutton
Servings: 6 people
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan/ large Kadhai
  • Instant pot / pressure cooker
  • Large bowl

Ingredients

Mutton/Lamb marination

  • 1 kg Mutton/Lamb I used 2 inch mutton pieces
  • 4 large Onions (arnd 3 cups) thinly sliced
  • 4-5 Green chillies
  • 3 tbsp Yogurt
  • 4 tbsp Vinegar I used malt vinegar
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 2 tsp Chilli powder (or as per taste)
  • Salt as per taste
  • 2 tbsp Mustard Oil

For the curry

  • 1 large Onion (roughly chopped)
  • 10-12 large Garlic cloves (roughly chopped)
  • 1 tsp Methi seeds roughly pounded
  • 2-3 Bay Leaves
  • 2 inch Cinnamon roughly pounded
  • 5-6 Green Cardamoms roughly pounded
  • 7-8 Cloves roughly pounded
  • 1 whole Garlic (optional)
  • 1/2 tsp Sugar
  • Salt as required
  • 4-5 tbsp Mustard Oil/Veg oil (mustard oil preferably)

Instructions

  • In a large bowl add all the ingredients and mix everything and marinate for at least hour. The longer the better.
  • Roughly chop garlic and onions.
  • Heat mustard oil in a pan on medium-high heat. When hot temper it with bay leaves, cinnamon, cardamoms and cloves and methi seeds (fenugreek seeds).
  • When the spices sizzle and are fragrant, toss in the chopped garlic and onion.
  • Sauté till they are soft and golden brown.
  • Now add the marinated meat and saute on medium high heat.
  • Sauté the mutton for 18-20 minutes on medium heat stirring continuously. Saute until the meat looks no longer raw and you see oil on the sides.
  • Now add dd 1 1/2 cup of hot water along with whole garlic and give it a good mix. bring it to a boil.
  • Transfer the meat to a INSTANT POT or pressure cooker and pressure cook on HIGH for 13-15 minutes depending on the quality and size of the meat or if using pressure cooker, cook for 5-6 whistles. Cook until the meat is absolutely tender and fall of the bone. Do a taste test salt or sugar if needed.
    If you are not a curry person you can crank up the heat on high and boil until you have the desired consistency.
  • Serve it with hot steaming rice or roti along with salad.