Wednesday, August 18, 2010


(Serves 4)

If you are not a great fan of mutton, use lamb instead. If you want it spicier add a few dry roasted, whole dry red chillies to the ground spices. If you are serving this dish with rice I recommend that you add the ground spices a little early and retain some of the gravy. Alternately if you don’t like spicy food add one cup of beaten yogurt to the marinade and go easy on the chilli powder, cloves, black pepper corns and cinnamon.


  • Mutton: 500 grams cut into small pieces
  • Oil: 4 tablespoons
  • Onions: 2 large, chopped
  • Garlic: 8-10 cloves
  • Ginger: 1 inch, chopped
  • Tomatoes: 2 medium, chopped
  • Cinnamon: 1 inch stick
  • Green cardamoms: 4
  • Cumin seeds: 1 teaspoon
  • Coriander seeds: 1 teaspoon
  • Black peppercorns: 6-8
  • Poppy seeds: 2 teaspoons
  • Cloves: 3-4
  • Lime juice: 2 tablespoons
  • Mustard oil: 1 tablespoon
  • Salt: to taste
  • Turmeric powder: 1 teaspoon
  • Chilli powder: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Fresh Coriander leaves: a handful


Marinate the mutton pieces with lime juice, turmeric powder, mustard oil and salt and set aside for thirty minutes.
Dry roast poppy seeds, cinnamon, coriander seeds, cumin seeds, black peppercorns, green cardamoms and cloves and grind into a powder.


In a pressure cooker add two cups of water and the mutton pieces and cook over medium heat till two whistles are given out. Heat oil in a pan and add onions. When the onions turn golden brown add ginger, garlic, red chilli powder and black pepper powder. Sauté for a minute and add toss in the chopped tomatoes. When the tomatoes turn tender add the cooked mutton with the cooking liquor. Reduce heat and cook over medium heat till moisture evaporates. Add the ground spices and sauté over high heat for about two minutes stirring continuously. Adjust salt and turn off heat. Garnish with coriander leaves and serve hot with rice or roti.

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