Recipe by

Parveen Taj

             Among curries this is one of the most popular dishes.  Even in the form of curry the strong flavor of

        mutton fry is maintained with its aroma that of biryani.


1 ½ kg             Meat (washed)
¼ kg                Onion (sliced)
3 tsp                Ginger (paste)
3  tsp               Garlic  (paste)
200 gms          Tomatoes (diced)
1 small bunch   Mint
1 small bunch  Cilantro (coriander leaves)  chopped
1 tbsp               Chilli powder
2 tsp                 Coriander powder
¼ tsp                Turmeric powder (haldi)
1 tsp                 Garam masala powder (ground mixture of clove, cardamom, cinnamon)
3                       Cloves
3                       Cardamoms
3 inch               Cinnamon stick
100 gms           Vegetable oil
1 cup                Yoghurt
1 tbsp               Lime juice
300 gms           Potatoes
3 cups              Water

Salt to taste


Heat oil in a utensil or a pressure cooker. 
Add 3 cloves, 3 cardamoms and 3 inch cinnamon.
Add the sliced onion, saute till it turns golden brown.
Add ginger paste and garlic paste and fry.
Add red chilli powder, coriander powder, garam masala powder and turmeric powder.
Fry for 2 minutes.
Add meat and cook for 10 minutes.
Add tomatoes, mint, coriander leaves,  lime juice and yoghurt. Mix thoroughly.
Add salt to taste.  Add 3 cups water.
Close the lid and keep it on a low flame for 30 minutes.

Add potatoes, mint and coriander leaves.
Cover the lid and keep it on a low flame for 20 minutes.

 Serve the curry with roti, khubez, bread or paratha.



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