“The recipe is particularly good for those, like me, who enjoy Indian food but would prefer it a bit milder.”
1hr 30mins

Ingredients Nutrition


  1. Mix spices for marinade with the yoghurt and mix well with the mutton.
  2. Leave in the fridge for at least 1-2 hours but at best- overnight.
  3. After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
  4. Slice bell peppers lenghtwise and fry in oil.
  5. Strain and set aside.
  6. Peel potatoes, cut in 4 cubes and microwave until half-done.
  7. Fry potatoes in the same oil used for frying the bell peppers until golden.
  8. Strain and set aside.
  9. Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
  10. Onions will be ready once they are transparent and soft.
  11. Add Garam masala and fry for 30 sec.
  12. Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
  13. Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
  14. Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
  15. Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
  16. Be careful not to overcook- meat has to be cooked, but firm.
  17. Salt to taste and sprinkle with corriander or parsley.
  18. Serve with rice or chapati.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a