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Mutton in yoghurt gravy Recipe

Mutton in yoghurt gravy is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Broil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 kg leg of Mutton
  • 100g Ghee
  • 1.75 tsp - Cumin seeds
  • A generous pinch of Asafoetida
  • 100g boiled Onion paste
  • 3 tbsp - Garlic paste
  • 400g Yoghurt (1 day old)
  • 50g gram flour
  • 1 tsp - Red Chilli powder
  • 1/2 tsp Turmeric
  • Salt to taste
  • 8 Green chillies
  • 1/3 cup - Coriander leaves
  • How to Make Mutton in yoghurt gravy:

    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 gram flour, red chillies, turmeric, and salt and mix well.
    4. Add water (approx. 3.5 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 asafoetida, saute over medium heat until the seeds begin to crackle.
    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. 2.5 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.


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