Mutton in yoghurt gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Medium

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  • 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

  • Clean, debone and cut the mutton into 1-inch piece.
  • Broil half the cumin seeds on a pan, cool, put in a grinder and make a powder.
  • Whisk yoghurt in a bowl, add gram flour, red chillies, turmeric, and salt and mix well.
  • Add water (approx. 3.5 cups) and whisk again.
  • Remove stems, wash, slit, deseed and finely chop green chillies.
  • Clean, wash and chop coriander.
  • Heat ghee in a kadhai, add cumin seeds and asafoetida, saute over medium heat until the seeds begin to crackle.
  • Add the mutton chunks and salt, fry until evenly light brown, add the boiled onion and garlic pastes, fry for 3-4 mins.
  • Then add water (approx. 2.5 cups), bring to a boil, cover and simmer, stirring occasionally, until meat is almost tender.
  • 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.)
  • Add cumin powder and green chillies, stir and cook for 2-3 mins.
  • Adjust the seasoning.
  • Remove to a bowl, garnish with coriander leaves and serve with boiled rice.