By on October 19, 2018
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Mutton with bones                     500 grams

Curd                         ½ cup (125 grams) 

Finely chopped onion   3 big (300 grams)

Ginger-garlic paste:        2 tablespoons

Kashmiri red chilli powder 1 ½ teaspoon 

Red chilli paste                2 tablespoons 

Garam masala powder            1 teaspoon 

Coriander powder                 1 tablespoon 

Turmeric powder                    1 teaspoon 

Cumin powder                    1 teaspoon 

Black peppercorns                    1 teaspoon 

Cloves                                            6 nos

Green cardamom                            4 nos

Cinnamon stick                   3-inch stick

Mace threads                                    2 nos

White cream                                  100 ml

Salt to taste 

Oil                                       6 tablespoon 


1 In a big bowl, mix curd, turmeric powder and salt to taste and marinate the mutton in it. Set aside for 30 minutes.

2 Heat oil in a pan and stir fry black peppercorns, cloves, green cardamom, the cinnamon stick and mace threads until fragrant. Add the ginger-garlic paste, chopped onion and sauté until the onion changes colour.

3 Add coriander powder, cumin powder, Kashmiri red chilli powder and garam masala powder and sauté for two minutes.

4 Add mutton with curd marinade and stir fry on a high flame for five minutes. Add four cups of water and salt to taste and close the lid to cook until the mutton is tender. (Mutton can be pressure cooked to four whistles)

5 Add cream and stir well. Cook for five minutes and serve hot with roti or rice.

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