Prep 10 h
Cook 45m


    1 kg mutton, cut into medium pieces

    1 cup yoghurt

    5 garlic cloves, crushed

    1 tbsp ginger, chopped

    Salt to taste

    3 tbsp ghee or clarified butter

    1-inch cinnamon stick

    3 cloves

    1 black cardamom

    4 green cardamoms

    2 onions, finely chopped

    1 ½ tbsp coriander powder

    1 tbsp cumin powder

    1 tsp fennel seeds or saunf, powdered

    2 tsp red chilli powder

    ¾ cup mutton stock

    1 tsp garam masala powder

    3 sprig coriander leaves, chopped

    1 sprig mint leaves

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Ingredient Substitution Guide


1. Marinate the mutton with yoghurt, with half portions of garlic, ginger and salt. Cover the meat and refrigerate it for six to eight hours or overnight. Make sure you don't dispose off the water before marinating it.

2. Once done, heat ghee in a copper vessel and add cinnamon, cloves, black cardamom and green cardamoms. Sauté for two minutes.

3. Add onions, the remaining garlic and ginger. Sauté till the onions turn golden brown.

4. Add coriander powder, cumin powder, fennel powder and red chilli powder. Mix well and sauté for another five minutes.

5. Add the marinated mutton and sauté for another eight to ten minutes.

6. Add the mutton stock, cover and simmer for fifty to sixty minutes.

7. Cook uncovered for ten to fifteen minutes more. Sprinkle garam masala powder and mix well. Serve hot.