March 14, 2026
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Royal Style Tandoori Mutton Leg Recipe

This rich and flavourful dish comes from royal camp kitchens. It uses a whole lamb leg that is first roasted in a tandoor and then cooked in a thick masala gravy. It is perfect for true mutton lovers.

Ingredients

For Marinating the Lamb

  • 1 whole lamb leg (about 1–1.2 kg)

  • 1 cup thick curd (yogurt)

  • 2 tbsp ginger-garlic paste

  • 1 tbsp red chilli powder

  • 1 tsp turmeric powder

  • 1 tbsp coriander powder

  • 1 tsp garam masala

  • 1 tbsp lemon juice

  • 2 tbsp mustard oil or ghee

  • Salt to taste

For Masala Gravy

  • 3 tbsp oil or ghee

  • 2 large onions (finely sliced)

  • 2 tbsp ginger-garlic paste

  • 2 tomatoes (finely chopped or pureed)

  • 1 tsp turmeric powder

  • 1 tbsp red chilli powder

  • 1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp garam masala

  • ½ cup thick curd

  • ½ cup mutton stock or water

  • Fresh coriander leaves (for garnish)

  • Salt to taste

Preparation

Step 1: Marinate the Lamb

  1. Wash and clean the lamb leg properly.

  2. Make deep cuts on the meat so the marinade can enter well.

  3. In a bowl, mix curd, ginger-garlic paste, chilli powder, turmeric, coriander powder, garam masala, lemon juice, mustard oil, and salt.

  4. Rub this marinade all over the lamb leg.

  5. Cover and refrigerate for 6–8 hours or overnight for best flavour.

Step 2: Roast the Lamb

  1. Skewer the marinated lamb leg and roast it in a tandoor or oven.

  2. Cook at 200°C for about 40–50 minutes, turning occasionally.

  3. Roast until the meat becomes tender and slightly smoky.

Step 3: Prepare the Masala

  1. Heat oil or ghee in a large pan.

  2. Add sliced onions and cook until golden brown.

  3. Add ginger-garlic paste and cook for 1 minute.

  4. Add chopped tomatoes and cook until soft and the oil separates.

  5. Add turmeric, chilli powder, coriander powder, cumin powder, and salt.

  6. Mix well and cook the masala for 3–4 minutes.

Step 4: Final Cooking

  1. Debone the roasted lamb leg and cut the meat into large pieces.

  2. Add the mutton pieces to the masala gravy.

  3. Mix in the curd and mutton stock.

  4. Cook on low heat for 10–15 minutes until the gravy thickens and coats the meat.

  5. Sprinkle garam masala and fresh coriander leaves.

Step 5: Serving

Serve the hot Royal Tandoori Mutton Leg Masala with the bone placed on top for traditional style.
It tastes best with naan, tandoori roti, or jeera rice.

For the authentic experience, enjoy this dish with your hands instead of knives or forks.