Badshahi mutton

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - boneless mutton, cleaned, washed and cut into bite-size pieces
  • 1/2 cup - oil
  • 3 - onions, chopped
  • 1 inch piece - cinnamon
  • 6 - green chillies, slit lengthwise
  • 1/2 cup - dates, chopped
  • 1/2 cup - dried prunes, pitted
  • 1/2 cup - apricots, seeds removed and chopped
  • 1/4 cup - raisins
  • 1.5 tbsp - brown sugar
  • 1 tsp - grated rind of lime
  • 2 tsp - red chilli powder
  • Salt to taste
  • 2 tbsp - chopped fresh coriander

How to Make Badshahi mutton

  • Cook the dates in a little water, until they are soft. Puree the dates and keep aside.
  • In a non-stick wok, heat the oil and fry the meat cubes until well browned. Remove meat from the wok, set aside.
  • Add remaining oil to wok and cook the onions for 5-7 mins.
  • Add red chilli powder, 1 cup water, cinnamon, lemon rind, salt to taste and the fried meat.
  • Reduce heat and simmer for 15 mins.
  • Add another cup of water, cover and cook for another 20 mins.
  • Add the prunes, date puree, raisins, apricots and brown sugar. Mix well and add more water if required.
  • Cover and cook on low heat until the meat is cooked.
  • Add the slit green chillies and coriander.