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Mutton in yoghurt gravy
By : Rehana Khambaty
Category : Mutton, Meat
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Clean, debone and cut the mutton into 1-inch piece.
  2. Broil half the cumin seeds on a pan, cool, put in a grinder and make a powder.
  3. Whisk yoghurt in a bowl, add gramflour, red chillies, turmeric, and salt and mix well.
  4. Add water (approx. 3 ½ cups) and whisk again.
  5. Remove stems, wash, slit, deseed and finely chop green chillies.
  6. Clean, wash and chop coriander.
  7. Heat ghee in a kadhai, add cumin seeds and asafeotida, saute over medium heat until the seeds begin to cracke.
  8. Add the mutton chunks and salt, fry until evenly light brown, add the boiled onion and garlic pastes, fry for 3-4 mins.
  9. Then add water (approx. 2 ½ cups), bring to a boil, cover and simmer, stirring occasionally, until meat is almost tender.
  10. Now add the yoghurt mixture, bring to a boil, reduce to medium heat and cook, stirring constantly, until the gravy starts getting thick (approx. 8-10 mins.)
  11. Add cumin powder and green chillies, stir and cook for 2-3 mins.
  12. Adjust the seasoning.
  13. Remove to a bowl, garnish with coriander leaves and serve with boiled rice.
1 kg leg of mutton
100g ghee
1&3/4 tsp cumin seeds
A generous pinch of asafoetida
100g boiled onion paste
3 tbsp garlic paste
400g yoghurt (1 day old)
50g gramflour
1 tsp red chilli powder
1/2 tsp turmeric
Salt to taste
8 green chillies
1/3 cup coriander leaves
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