• Prep Time 20-25 minutes
  • Cook Time 50-55 minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

A hearty mutton curry cooked with dried red chilies in punjabi style

Ingredient                                                                          Quantity

Mutton,  mince                                                                    600 grams

Capsicum, deseeded and cut into small cubes                  3

Green chilies, finely chopped                                             7-8

Oil                                                                                       2 Tablespoons

Cumin seeds                                                                      1 teaspoon

Bay leaves                                                                          2

Ginger, finely chopped                                                        2 Tablespoons

Garlic, finely chopped                                                         2 Tablespoons

Onion, finely chopped                                                         3 medium

Tomatoes, finely chopped                                                   3

Coriander powder                                                                2 Tablespoons

Turmeric powder                                                                  ¼ teaspoon

Red chilli powder                                                                 2 teaspoon

Garam masala powder                                                        1 teaspoon

Dry mango powder                                                               ½ teaspoon

Salt                                                                                        to taste

Ginger julienne, red bell pepper curls and mint for garnishing


  1. Heat oil in a non-stick pan, add cumin seeds and allow it to splutter.
  2. Add bay leaves, ginger and garlic and sauté for a minute. Add green chillies and sauté for a minute. Add onions and sauté till translucent.
  3. Add mutton mice and sauté it until water evaporates.
  4. Add capsicum and cook until soft. Add the tomatoes and cook until the tomatoes are cooked.
  5. Add coriander powder, turmeric powder, red chilli powder, garam masala powder, dried mango powder and salt.
  6. Cover and cook for ten to fifteen minutes on low flame until mutton mince is fully cooked.
  7. Transfer into a serving bowl, garnish with a mint sprig, red pepper curls and ginger julienne.
  8. Serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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