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Sinfully Delicious Indian Ginger Mutton Karahi

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“This is from the "FOOD" column by Anjali Vellody of the Weekend magazine from her article "Mad about mutton". I hope you enjoy this mutton speciality!”

Ingredients Nutrition


  1. Prepare the ground paste in your blender/grinder and keep aside.
  2. Add yogurt to it and mix well.
  3. Add the mutton pcs.
  4. to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
  5. Heat oil in a kadai{wok}.
  6. Add onions and stir-fry until browned.
  7. Add the mutton mixture, salt and red chilli powder.
  8. Mix well.
  9. Cook on medium-high heat, until the mutton becomes tender and ready to eat.
  10. In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
  11. Once cooked, remove the mutton from heat.
  12. Garnish with the coarsely pounded corriander leaves.
  13. Serve hot with parathas or naan or kulcha or rotis.
  14. Enjoy!

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