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Mutton Curry

Contributed by:
Anita Shrivastava, Patna
Anita Shrivastava, Housewife

Mutton Curry


Mutton (goat meat) - 500 gm
Onion - 250 gm (chopped)
Jeera Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Daalchini (cinnamon) - 2"
Haldi - 1 tsp
Chhoti ilaichi - 1
Badi ilaichi - 3
Tejpatta - 2
Garlic Paste - 1 tsp
Ginger Paste 1 tsp
Kashmiri Red Chilli Powder - 1 tsp
Dhaniya Patta - 1 tbsp (chopped)
Mustard Oil - 50 gm
Pure Desi Ghee - 10 gm
Dahi (curd) - 2 tbsp
Salt to Taste

Method of Preparation

1. Clean and wash mutton pieces. Mix dahi and 1/2 tsp haldi. Leave for a while.
2. Heat oil in a pressure cooker.
3. Add chhoti ilaichi, badi ilaichi, daalchini and tejpatta.
4. When sputtering begins, add chopped onion and fry till pink colour.
5. Add ginger-garlic paste, jeera powder, haldi, garam masala and kashmiri laal mirch.
6. Fry well and add mutton. Cook covered with lid on.
7. Continue stirring every five minutes till oil separates. Add 2 cups of water.
8. Pressure cook for 15 minutes or till meat becomes tender.
9. Top with pure desi ghee and dhaniya patta.

Notes & Tips