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Wednesday, May 20, 2015

Chili Mutton

A simple dry preparation of mutton to go with the other main dishes. The difference here is that I have not used any whole spices which we normally do when we cook mutton. Just a change from the usual mutton gravy with a hint of curry leaf flavor combined with chilies and lemon.


  • 500 grams of Mutton
  • 1 cup onion chopped
  • 1 cup tomatoes chopped
  • 2 tbsp ginger & garlic paste
  • 1 tbsp tomato puree
  • 1 tbsp red chili sauce
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp garam masala powder (all spice)
  • 1/2 tsp pepper powder
  • 1/4 tsp turmeric powder
  • 1 tsp shahi jeera (caraway seeds)
  • 5 -6 curry leaves
  • 1 small onion cubed
  • 1 bell pepper cubed (capsicum)
  • 1 fresh chili chopped
  • 1 tbsp lemon juice
  • 1/2 cup chopped coriander leaves
  • Salt to taste
  • Oil for cooking

  1. Boil mutton along with 1 tbsp ginger & garlic paste, salt, pepper and garam masala powder till almost cooked. (Take care not to over cook the mutton as it will be again cooked with the spices.)
  2. Heat oil in a wok and add shahi jeera. Then add chopped onion along with curry leaves and fry till light golden.
  3. Then add 1 tbsp ginger and garlic paste, tomatoes and cook till tomatoes blend with onion.
  4. Now start adding all the spice powders like red chili powder, turmeric, cumin and coriander powders. Fry for sometime and add tomato puree, red chili sauce and chopped fresh red chili.
  5. Cook for a minute till oil separates and then add boiled mutton pieces along with 1 cup of mutton stock. Mix gently and cook for 5 minutes on medium heat till all the extra water evaporates and looks dry.
  6. Finally add onion cubes, capsicum cubes, salt, lemon juice and chopped coriander leaves. Cook for a minute with the lid placed on.
  7. Serve hot with rice or roti.  

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