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Punjabi Dhaba Mutton Curry

Very popular in North India….
You will find this mutton curry packed with Indian spices loaded with rusticcc flavours in Dhabas , located on the roadside …… highways.

Every Punjabi restaurant, roadside eating place-Dhabas and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection.

Try my recipe and you will witness yourself enjoying these rustic flavour packed with Indian spices.


Preparation Time: 10 minutes

Cooking Time: 50 to 60 minutes

Serves: 04

Ingredients and Quantity:

Mutton on the bone cut into 3 inch pieces – 750 gm.

Mutton stock- 150 ml. / or more as required.

Onions, pureed- 02 medium sized

Salt- to taste

Clarified butter -1 ½ tbsp.

Ginger paste- ½ tbsp.

Garlic paste- ½ tbsp.

Green chilies, chopped – 01 no.

Cinnamon Stick- 01 inch

Cloves-03 nos.

Black cardamom, crushed-02 nos.

Black peppercorns ,freshly ground- 08 nos.

Bay leaves- 02 nos.

For the Paste:

Cumin seeds, ground- 01 tbsp.

Coriander seeds ground -01 tbsp.

Fennel seeds, ground- 1/4th tbsp.

Red chilli powder (Kashmiri)- 1 ½ tsp.

Punjabi garam masala- ½ tsp.

Turmeric powder- 1/4th Tsp.

Tomatoes, chopped roughly- 02 large

Salt- to taste

For the Sprinkling:

Punjabi garam masala powder- ½ tsp.

For the garnish:

Coriander leaves, chopped- 02 tbsp.


Grind the ingredients mentioned from cumin seeds to tomatoes to a smooth paste.

Heat ghee in a heavy bottomed non-stick pan. Add the onion puree and sauté until it is light brown in colour. Add salt. Sauté for another 05 minutes.

Add ginger and garlic paste, sauté for 02 minutes add the chopped green chillies , the whole spices and Bay leaf  to the browned fried onion paste. Sauté for about 2 minutes.

Add washed and pat dried mutton pieces to the fried onion paste. Sear it on a high flame. Lower the flame and add the ground paste. Stir well and sauté for 08 minutes.

Stir well and bring to a simmer.  Add a little mutton stock. Cook it covered with a tight fitting lid, on a low flame till the mutton is tender and well cooked.

When the meat is tender and oil has separated from the gravy, adjust salt and serve very hot garnished with chopped coriander leaves.

Goes best with Tandoori Roti or Steamed rice.

Chef Tips:

  1. You may marinate the Mutton pieces in whisked thick curds, Kashmiri red chilli powder and ginger garlic paste and keep it for one hour.
  2. Once the mutton is cooked you may sprinkle a little broiled and powdered Kasoori Methi.



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