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Creamy Mutton Curry By Shams Razzak

Creamy mutton curry with rotis tonight.


2kg mutton on the bone - cut in big chunks.

100ml oil

2 finely sliced white onions

3 fresh tomatoes cut in half

1tblsp ginger paste

2tlbsp garlic paste

1 level tblsp Kashmiri bassar powder

1tblsp cumin powder

1tsp turmeric powder

2tsp panch puran

100ml double cream

2tsp salt or to taste

1ltr boiled water


Add oil low heat

Add onions and salt (cook until golden brown)

Add ginger and garlic paste and cook for a few minutes.

Add powder spices (mix well) if it starts catching, add a splash of hot water.

Add tomatoes (mix well)

Add lamb and throughly mix. Cover and cook on low heat for 30mins.

Add 500ml hot water, enough to cover the lamb (medium heat until lamb is cooked, with lid on pot)

Add cream and stir well, check seasoning, cook for another 10mins.


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