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Mutton Curry

Mutton Curry; another delicacy that never goes out of fashion!!!


Mutton with bones- 500 gms

Whole Spices:

Black Cardamom- 2

Black Peppercorns- 10

Bay Leaf- 2

Tomato-Cashew Paste:

Cashew nuts- 8

Red Chillies- 3

Green Cardamom- 4

Cloves- 4

Cinnamon- 2

Tomato medium- 2

Spice Powders:

Al Hadi Turmeric Powder- 1/4 tsp

Al Hadi Kashmiri Chilli Powder- 1 tsp

Al Hadi Red Chilli Powder- 1/2 tsp

Al Hadi Coriander Powder- 2.5 tsp

Al Hadi Cumin Powder- 1/2 tsp

Other Ingredients:

Fried onion(Birista) crushed- 2 medium

Ginger Garlic Paste- 2 tsp

Cocofino coconut Oil- 3 tbsp

Mum's Food Himalayan Pink Salt- 1 tsp

Kewra Water (Screw pine Essence), optional - 1 tsp


Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.

- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.

Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.


Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.

Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.

Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.

Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.

Add the crushed fried onions, give a mix and cook for 1-2 mins.

Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.

Give a mix and optionally add the Kewra water and simmer on low heat for a min.

Prep Time: 30 Minutes Cook Time: 2 Hr