Slow Cooked Methi Mutton By Anit Chouhan

This recipe is for 1kg mutton. Marinade the meat with:


3 heaped tablespoons yogurt

1 heaped tablespoon curry powder

2 tablespoons lemon juice

1 teaspoon Kashmiri chilli powder

1 teaspoon coarse black pepper

Salt to taste

3 teaspoons ginger and garlic paste

1/2 teaspoon coriander and cumin powder


Ideally, leave this over night and take it out the fridge around an hour or so before cooking to bring it up to room temperature.


For the masala, you will need to blend 3 onions (medium).


In a pot, add oil and add the meat to brown it. Take the meat and it's juices out in a bowl. Add a little more oil and ghee then add your dry spices:


4-5 green cardamoms

2 black cardamoms

2 bay leaves

1 cinnamon stick

1 star anise

10-12 peppercorns

Teaspoon of cumin seed


Fry for a minute or so then add your blended onions until cooked nicely then add 2 tablespoons ginger and garlic paste. Cook until the raw smell goes then add:



220g fresh tomatoes

5 tablespoon pasata (can use tinned chopped tomatoes as a substitute to the pasata and fresh if needed)

Salt to taste (I added 1.5 teaspoon)

1 teaspoon turmeric

2 teaspoon coriander and cumin powder

1 tablespoon Kashmiri chilli powder (optional)

2 fresh green chillies slit in half (optional)

3 tablespoons kasoori methi


Cook this until the masala starts releasing oil. Add the meat with the juices back in, mix well, add a little water and turn the heat down to simmer and leave for 3 hours (if using mutton), checking on it every 20-30 mins and give it a good mix.


Before serving, mix in a handful of coriander, table spoon of kasoori methi and ginger juliennes. Serve and enjoy with hot chapatis or naan.

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