Halwai January 13, 2018


• 500 g – boneless Mutton
• 12 – 15 – big Green chillies
• 4 Cloves – Garlic (bruised)
• 4 slices – Ginger (bruised)
• 1 stalk – lemongrass (cut into 2 and bruised)
• 1 tbsp – Mutton curry powder
• 1 tsp – Turmeric
• oil for cooking
• salt to taste
• ajinomoto or MSG
• water


  1. Cut mutton into small pieces and wash.
  2. Slice chillies about 1 cm thick (do not remove the seeds).
  3. The curry powder must be mixed with the turmeric powder and a little bit of water to make a paste.
  4. Heat some oil, add the garlic, lemongrass, ginger and fry until they turn brown and fragrant.
  5. Add curry paste and fry it for about 1 minute.
  6. Then add the green chillies, stir it and leave it for a while until the curry paste has coated the chillies.
  7. After that add the boneless mutton and stir it for a couple of minutes.
  8. For the first few minutes, do not add water. Let the mutton cook in its own juices and let the paste absorb into the meat.
  9. When the mutton turns dry, add a little water and cover and cook.
  10. Season it with salt and mug according to your taste.
  11. Add water every time it gets dry, stir it around and leave it until its cooked.
  12. Serve it with hot rice, chapattis, etc.

Recipe courtesy of Sify Bawarchi