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Mutton Curry By Shams Razzak

Updated: Mar 3, 2021

Mutton Curry


1kg mutton (leg)

200ml oil

2 onions - finely chopped

1 Tablespoon garlic

1 tablespoons ginger

1 Tsp cumin seeds

2 tej patta

3 cloves

4 green cardamoms

1 cinnamon stick

1 tsp cumin powder

1/2 tblspoon coriander powder

1 tsp turmeric powder

2 tablespoon Kashmiri chilli powder

1 tsp Kashmiri basar

1 tsp panch puran

2 tsp Salt (adjust to taste in the final stages of cooking)

Handful Fresh coriander - torn/chopped

1 kettle boiled water


1. In a deep pot, heat the oil, add whole spices and fry for 30 seconds, add onions and fry until translucent, add garlic and ginger and cook on medium heat. Add salt.

2. Now add the ground spices and keep stirring, if the mixture goes dry and start sticking to the bottom of the pot, add a little hot water to loosen the masala and keep cooking on low heat for about 5 mins, keep adding little water if it dries up. You’ll start to smell the aroma of cooked spices and the oil will start to separate.

3. Now add mutton, give it a good stir, cover and cook on medium heat for 5 minutes (keep stirring to avoid catching).

4. Add approximately 1ltr of hot water, cover and cook on medium heat, stirring occasionally, add more if need be. Once the meat is cooked, garnish with coriander and enjoy!


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