Punjabi mutton curry

Punjabi mutton curry

This recipe is the ultimate comfort dish of chef Zorawar Kalra of the Farzi Café. It's more akin to a stew in some ways, packed with gentle, warming spice
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown. Add the ginger and garlic pastes, and continue to cook for 2-3 mins or until fragrant.
  2. Step 2

    Add the ground coriander, chilli and turmeric, and mix well. Stir in the tomatoes and cook for 5-7 mins or until the oil has separated from the masala in the pan.
  3. Step 3

    Add the mutton pieces and stir to combine, ensuring they’re evenly coated in the masala mixture. Pour in the yogurt and mix well. Cook for 4-5 mins, then stir in 300ml of water. Taste for seasoning. Add the chopped coriander leaves and garam masala. Stir, then cover, reduce the heat to low and cook for 1 hr 30 mins or until the mutton is cooked through and tender throughout. Serve hot, garnished with the remaining coriander, with rice or naans on the side.