• Mutton pieces 1Kg
  • Garlic Paste 1 tablespoon
  • Ginger Paste 1 tablespoon
  • Chilli powder 1 teaspoon (you can increase it to 2-3 teaspoons if you prefer it hot
  • Tumeric powder 1 teaspoon
  • Jeera and Cumin powder 1 teaspoon
  • Garam masala 1 teaspoon
  • Mustard oil 1 tablespoon
  • Dried Kishoor Methi leaves (otherwise known as fenugreek) 1 handful - you can buy this from an asian grocers
  • Tomato Puree 2 tablespoons
  • Sunflower oil 3-4 tablespoons
  • 4 Large chopped onions
  • Punch Puron (5 excotic indian raw spices) 1 handful - you can buy this from an asian grocers
  • Salt 1 tablespoon
  • Handful of fresh coriander leaves


  • STEP 1
    In a bowl, add all ingrediants to the mutton and mix throuroughly and either leave overnight in the fridge or marinade for at least 2-3 hours. *Ingredients required for the marinade are Mutton, Garlic Paste, Ginger Paste, Chilli powder, Tumeric powder, Jeera and Cumin powder Garam masala, Mustard oil, Dried Kishoor Methi leaves, tomato puree.
  • STEP 2
    In a pan add oil and heat it on medium gas for 1 minutes. Add the punch puroon for 30 seconds, add onions, salt and stir.
  • STEP 3
    Cook the onions for 20 minutes on low-medium heat with lid on and stir every 5 minutes. You can add a bit of water (half a cup) if you feel the onions are drying up in the oil. When the onions have caramalised (turned brown), add tomato puree and stir for a few minutes
  • STEP 4
    Now add the marinated meat, stir thoroughly, add half a cup of water, stir again and put the lid on allow it to cook over low-medium heat for about 1 hour to 1 hour 30 minutes. Stir every 10 minutes
  • STEP 5
    Check to see if the meat feels tender and garnish with finely chopped coriander
  • STEP 6
    Big tip if you don't have the time to stir over a stove: You can cook this in a pressure cooker for 40 minutes. Just bung all the ingredients (after marinating the meat) into the pressure cooker with 1 cup of water and let it do the hard work.

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