Mutton Curry


3 tblsp ghee
600 ml water
4 bay leaves
1 tsp garam masala
675 gms / 11/2lb mutton
salt (namak) to taste
6 cloves (lavang)
2 pieces cinnamon (tuj/dalchini) stick
6 black peppercorns
2 brown cardamoms
1tsp black cumin seeds
Vegetable Mixture
4 green cardamoms
2tblsp ghee
1 onion (pyaj) (chopped)
4tblsp tomato (tamatar) puree
1 cup curd (dahi) / plain yogurt
1 onion (pyaj) (chopped)
6 flakes garlic (lasan)
1tblsp coriander seeds roasted
1tblsp ginger (adrak) (crushed)
1tsp red chili powder
1/12tsp turmeric (haldi) powder

How to make Mutton Curry:
  • Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
  • Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
  • For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
  • Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
  • Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
  • Serve sprinkled with garam masala powder.