By on October 31, 2011



• Mutton 1/2 inch pieces on the bone 800 grams
• Whole dry red chillies 8
• Mustard seeds 1 teaspoon
• Fenugreek seeds (methi dana) 1/2 teaspoon
• Cumin seeds 1/2 teaspoon
• Fennel seeds (saunf) 1 teaspoon
• Onion seeds (kalonji) 1 teaspoon
• Cloves 5
• Mustard oil 7 teaspoons
• Onions, chopped 4 medium
• Ginger, chopped 2 inch piece
• Garlic, chopped 15-20 cloves
• Turmeric powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Tomatoes, chopped 4 medium
• Lemon juice 1 tablespoon
• Fresh coriander leaves, chopped 2 tablespoons


Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown. Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat for ten minutes or till mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the seasoning and serve hot garnished with coriander leaves.