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Mutton Bhuna Coconut Masala

Total votes: 523

Mutton, cut in 1 inch piece on the bone 750 gm
Dry coconut 1/4 cup
Fresh coconut 1/4 cup
Coriander seeds 4 tbsp
fennel seeds 1/2 tsp
cinnamon stick 1 inch piece
cloves 4-5
black pepper corns 4-5
caraway seeds 1/2 tsp
poppy seeds 1 tsp
ginger 1 inch piece
garlic 15 cloves
green chilies 2-3
fresh coriander 1 bunch
onions chopped 4
turmeric powder 3/4 tbsp
red chili powder 1-2 tbsp
Salt to taste


1. Wash the mutton pieces and pat them dry with a kitchen towel.
2. Marinate the mutton with turmeric, red chili powder, 1 tsp vegetable oil and 1/2 tsp salt and refrigerate for 1-2 hours.
3. In the meanwhile cut the coriander bunch from the stem, wash the roots and remove the dirt (we will use it in the curry paste). Wash the leaves and keep aside.
4. Grind coriander seeds, fennel seeds, ginger, green chilies, coriander root, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds to a fine paste with sufficient water.
5. Heat 4 tbsp oil in a thick bottom pressure cooker, add the chopped onions and saute till golden brown.
6. Add the curry paste we made to the cooker and saute till the oil starts separating.
7. Add the marinated mutton pieces and saute for 4-5 min
8. Add 2 cups water, mix well and close the lid and cook on medium heat until 6 whistles are blown.
9. Open the cooker, season the curry and cook for another minute.
10.Serve hot, garnished with chopped coriander leaves with chapatis and naan breads.

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