Bikramjits.Kitchen's picture

Aug. 16, 2013

This creamy and rich dish is usually served with naan or roti. In this video mutton is used to prepare the flavorful dish but you may use chicken or lamb if desired.


Mutton 350 Gram
Greek yogurt/Indian yogurt 1/2 Cup (8 tbs)
Onion 1 , chopped, divided
Chopped garlic 1 Teaspoon (3
1/2 inch fresh ginger 1 , chopped
Green cardamom 5
White pepper powder 1/2 Teaspoon
Desiccated coconut 1/4 Cup (4 tbs)
Cashew nut 15 , soaked in water
Khoya 1 Tablespoon (Reduced milk)
Fresh cream 2 Teaspoon
Clarified butter 2 Tablespoon (ghee)
Green chili 1 , slitted
Water 800 Milliliter
Salt To Taste
For garnishing
Silver leaf 2 (1



1. In blender add 1/2 chopped onions, soaked cashew nuts, and desiccated coconut. Blend into a fine paste.


2. In a pan pour water and add the mutton pieces, green cardamom, and salt to taste. Cover with a lid and boil for 20 minutes or until the mutton is half cooked.

3. Add onion (½ chopped), chopped garlic, and chopped ginger. Boil for another 5 minutes. Take the mutton pieces out and keep aside.

4. In a pan add ghee (clarified butter). Once the ghee is hot add the mutton pieces and fry gently.

5. Add the yogurt into the pan, stir well and add the paste that was made before. Make sure the gravy doesn't go brown.

6. Pour water (50 ml) and continue boiling until the mutton is tender.

7. Add white pepper and continue cooking until the mutton is off the bone and the curry is thick.

8. Stir in khoya (reduced milk) and fresh cream. Add 1 slit green chili.


9. Garnish with a silver leaf and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1156Calories from Fat 744

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 41 g205%

Trans Fat 0 g


Sodium 358 mg14.92%

Total Carbohydrates 50 g16.7%

Dietary Fiber 9 g36%

Sugars 14 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet