White Mutton Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - meat
  • 100 gms - cashewnut paste
  • 100 gms - khus khus (poppy seeds) paste
  • 100 gms - groundnut
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • 2 coconuts (milk extracted)
  • 1 tbsp - red chilli powder
  • 10 to 12 green chillies paste
  • 100 gms - tamarind pulp
  • 4 medium sized onions
  • curry leaves
  • salt to taste

How to Make White Mutton Curry

  • Boil the meat partially (half cook) with ginger garlic paste, oil and red chilli powder.
  • Make cashewnut paste, groundnut paste and khus khus paste separately.
  • Mix all three pastes with green chilli paste.
  • When the meat is half cooked, add all these pastes to the meat and saute it on low flame till the oil separates.
  • Add the coconut milk and cook for 5 mins.
  • Then add the tamarind pulp. Cook for a while.
  • Remove the vessel from heat. Cool it.
  • Take a little oil in a pan. Add curry leaves.
  • Let it splutter and fry till the curry leaves become black.
  • Cool the oil and then put in the meat gravy.
  • Serve the curry with basmati rice decorated with barista and coriander leaves.