Mutton masala – Dum ka mutton

I like to cook different recipes with mutton whenever I get it. I try different recipes with them. Mutton biryani, haleem and fry is my favourite of all. Dum ka mutton, I had it in a Hyderabadi restaurant along with Rice, khatti dal it was so tasty. I loved the combo. So I started trying it in my home after watching several videos on YouTube. However, I adapted it in my own and simple way but the result was so tasty at the first time itself and it tasted similar to the dish I had it in the restaurant. Usually, in most dum ka mutton recipes, they cook the marinated mutton directly in a pan. As the mutton takes more time to cook, I always pressure cook the mutton until they are like 90% cooked and add it to the pan.

Yesterday I cooked this recipe along with Rice and khatti dal. It also tastes well with pulao, Roti, chapati and Naan.

Lets see how to cook it.

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Preparation Time : 30 mins

Cooking Time : 20 mins

Serves : 4


Ghee – 1.5 to 2 tbsp

Cinnamon – 1 piece

Cardamom – 2

Cloves – 3

Ginger garlic paste – 1 tbsp

Mint leaves – a handful

Chopped Coriander leaves – a handful

Garam masala – 1 tsp

Lemon – 1/2

Oil for frying

Onion – 4 (thinly sliced)

For Marination

Mutton – 500g

Turmeric powder – 1/2 tsp

Red chilli powder – 2 tsp

Ginger garlic paste – 2 tsp

Salt to taste

For Grinding

Cashew nuts – 25

Chironji – 1.5 tbsp

Yoghurt – 1 cup

Red chilli powder – 1/2 tbsp


1.Slice the onions thinly. Heat oil in a pan for frying. When the oil is hot, add the sliced onions into it and fry them to a golden brown. Then remove it from oil and transfer it to a bowl.

2.Cut mutton into cubes. Wash them well. To the mutton, add Turmeric powder, red chilli powder, ginger garlic paste, salt and mix well. Add 1/2 cup and pressure cook until they are almost cooked.

3.Grind cashews, chironji in a blender. Then add the yoghurt, red chilli powder and grind them nicely to a smooth paste.

4. Crush the fried onions with the hand, to it add the cooked mutton, ground masala and mix well. Check for salt and add if required.

5. Take about 3 tbsp of the oil in the same pan. To it add ghee. When it’s hot, add Cinnamon, cloves, cardamom. Let them splutter then add the ginger garlic paste, saute it well until the raw smell goes. Add the marinated mutton into it along with 1 cup of water. Cover and cook in low flame for 10 minutes. Stir in between to avoid it from burning at the bottom. Add mint leaves, chopped coriander leaves, green chillies and garam masala, squeeze the lemon juice into it. Mix well. Cook until the oil begins to appear at the top.

Serve hot with Rice, Roti, Naan or chapathi.

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