This mutton dish crafted by the fabled Chef Beli Ram of pre portioned Punjab, has the robust flavour of freshly pounded coriander seeds.

Prep: 20 min
Cook: 30 min
Yields: 1 bowl Servings
Number of Portions: 04


  • Mutton (on the bone) - 500 gms
  • Ginger paste - 100gms
  • Turmeric - 2 tsp
  • Jeera powder - 1tbsp
  • Kasoori methi powder - 2 tsp
  • Browned onions -1 cup
  • Pounded black pepper - 1tbsp
  • Salt - to taste
  • Garlic paste - 100 gms
  • Coriander powder - 2 tbsp
  • Red chilly powder- 2tsp
  • Onions - 1 cup
  • Pounded coriander seeds 2 tbsp
  • Yogurt - 500 gms
  • Oil - 200ml


  1. Peel and slice the onions. Whisk the yogurt till it is smooth and creamy.
  2. Place mutton in a thick bottomed handi. Add all the ingredients and mix well. Keep aside to rest for 10 mins.
  3. Put the same handi on fire and cook till a boil comes. Now lower the heat and cover the mutton with a lid and slow cook till the meat is tender.
  4. Serve hot with chapatti.


There are no tomatoes used and the sourness in the dish comes from yougurt. Dif the yogurt is not very sharp then you might be required to use little more yogurt.This recipe does not require water but if you think the dish is drying up do add a little water or stock. The final appearance of the dish need to be semi dry with masala coating the meat.