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  • Writer's pictureRafiya Quraishi



Boneless Mutton -1/2kg

Ginger-garlic paste - 1tbsp

Garam Masala Powder - 1tbsp

Red Chili Powder - 1 tsp

Onion or Ghee - 150 gm (2-Medium Sized)

Oil - 1/2 cup

Curd - 150 gm

Turmeric Powder - 1/2 tsp

Coriander Powder - 1tsp

whole Garam Masala - 1 Bay Leaf, 2-3 Cloves, 2 Green Cardamom, 1 piece of cinnamon

Salt to Taste

Green Chili - 2-3

Fresh Coriander - 1/2 cup

Fresh Mint - 1/2 cup

water - 1/2 Cup


Add half of the dry ingredients (red chili powder, turmeric powder, coriander powder,), ginger-garlic paste salt, little oil and half cup water to the mutton and pressure cook it and keep it aside. Now grind onion green chili, fresh coriander and mint leaves make a fine paste and keep aside. Add this paste to pre-cooked mutton along with other ingredients (garam masala powder, coriander powder, remaining of red chili powder, turmeric powder) curd and meat masala and mix it well, taste it for salt add salt if required. Marinate the mutton for at least 1/2 an hour. Now heat oil in a vessel, add the whole garam masala and add the marinated mutton and cook it over a high flame for a few minutes till half of the gravy is left, reduce heat and cook it over a low flame till the mutton is dry and there is no gravy left. Remove it from the flame.

Enjoy hot with Roti, Naan, or Rice.

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