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Cooking Time: 60 Minutes
Preparation Time: 10 Minutes
Total Serves: 4-5

The Ingredient List

  • MAGGI Bhuna Masala - 1 Teaspoon
  • Mutton Boneless - 750 Grams
  • Meat Tenderizer - 1 Tablespoon
  • Yogurt - 1 Cup (Whisked)
  • Cream - ½ Cup
  • Lemon Juice - 2 Teaspoons
  • Ginger-Garlic Paste - 1 Tablespoon
  • Salt - 1 Tablespoon
  • Ghee - ½ Cup
  • Charcoal - 1 Piece (For Smoke)
  • Green Cardamom - 2
  • Black Peppercorns - ½ Teaspoon
  • Cinnamon Stick - 2 Inch
  • Bay Leaf - 1
  • Green Chillies - 1 Tablespoon
  • Onion - 1, Medium Size
  • Coriander Powder - 1 Teaspoon
  • Red Chilli Powder - 1 Teaspoon
  • Milk - ½ Cup
  • Dried Red Chilli - 1
  • Fresh Coriander - 2 Teaspoons (Chopped)

The Easy Steps

  1. In a pot, add mutton boneless cubes, add meat tenderizer and mix well.
  2. Add yogurt, cream, ginger-garlic paste, salt and ¼ cup of ghee marinate for 30 mins.
  3. Give a charcoal smoke for 4 mins.
  4. Now place the pot over the stove, mix well and bring it to boil.
  5. Cover and cook on low flame until mutton is tender (approx 40 mins) and keep mixing in between and set aside.
  6. In a wok, add ¼ cup of ghee and let it melt.
  7. Add green cardamom, black peppercorns, cinnamon stick, bay leaf and mix for 2 mins.
  8. Add green chillies, onion until translucent.
  9. Add coriander powder, red chilli powder, MAGGI Bhuna Masala and mix well for 2 mins.
  10. Add cooked mutton with gravy and mix well.
  11. Add milk and mix well.
  12. Add crushed dried chilli, fresh coriander and mix well.
  13. Cover and cook on low flame until ghee separates (approx 5 mins).
  14. Garnish with fresh coriander and serve.