Recipes Non-Vegetarian


Serves 6


1/3 cup oil
2 Cinnamon leaves (tej patta)
1 Black Cardamom
2-in (5-cm) Cinnamon stick
10 Peppercorns
4 Cloves
300g Onions, very finely chopped
25g Fresh ginger, puree
20g Garlic, finely chopped
4 Green chillies, chopped
1kg mutton on or off the bone (250g bones if the meat is off the bone)
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Garam masala powder - 1 teaspoon
250g Tomatoes puree
1/3 cup whole milk yohurt
1 tablespoon chopped coriander leaves, to garnish


1. Heat the oil in a cooking pot with the cinnamon leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves, and after a minute put in the onions and saute until lightly coloured, about 7-10 minutes.

2. Add the ginger, garlic, green chillies, lamb and bones and 1 teaspoon salt and stir-fry over a low heat for 15 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 tablespoons water whenever it gets too dry.

3. Then add the turmeric, coriander, red chilli and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water. Add the tomatoes and cook for 5 minutes, stirring frequently.

4. Add 4 cups water and simmer for 15 minutes. Whisk the yoghurt and add to the pot. Cook over a gentle heat until the mutton is tender. Sprinkle with chopped coriander leaves.

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