Ruchira Hoon's Pakistani Mutton Stew

Ruchira Hoon's Pakistani Mutton Stew



  • Mutton with Bone - Curry Cut (500g)
  • 750 grams onions, sliced
  • 2 tsp ghee
  • 2 tsp fresh ginger garlic paste
  • 6 red chillies whole
  • 2 bay leaves
  • 4 cloves
  • 2 cinnamon sticks
  • 1 tsp cumin seeds
  • 1/2 tsp red chilli powder
  • 1/3 tsp turmeric
  • 1 cup yogurt
  • 1 + 2 cups water
  • Salt to taste


  1.  In a saucepan, heat ghee and add the onions to it. Saute until translucent, about 5-7 minutes.
  2. Add all the mutton and sauté until brown and sealed about 5 minutes more.
  3. Add in the ginger garlic paste, red chillies, bay leaves, cloves, cinnamon, cumin seeds, red chili powder, turmeric and salt and stir fry on high for 1 whole minute.
  4. Turn down the heat and add in 1 cup of water. Cook on low flame until the water is dried up, about 45 minutes.
  5. Add in the yogurt and turn the heat back up to medium. Stir fry or ‘bhuno’ the meat until the yogurt sticks to it and thickens. This process will take about 20 minutes.
  6. Add in the remaining water and turn the heat down to low. Cook for about 1 hour or until the meat falls off the bone. Adjust for seasoning and serve hot with bread of your choice.


Order Now  : Mutton with Bone - Curry Cut (500g)


About Ruchira Hoon

Ruchira Hoon Philip does everything and anything that involves food – cook, write, eat, picture, blog, review, tweet…you get the drift.  Ruchira is a key contributor to the rich food landscape of the capital city. She’s been on MasterChef India and now develops menus for restaurants + heads content at a recipe aggregator website.

August 22, 2016 by Abhishek Jain
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