Dhaba Mutton Curry

Tender and succulent pieces of meat infused with rich aroma of spices by simmering them in a flavourful gravy.

Dhaba is the name given to the roadside food joints situated on highways in India. Dhaba Mutton Curry is a popular dish served in North-Indian dhabas especially in Punjab.

Time: 60 minutes


Serves: 4

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  1. 500 g mutton, cut into pieces
  2. 1 large onion, sliced
  3. 1 tablespoon chopped garlic
  4. 1 tablespoon chopped ginger
  5. 1 small tomato, chopped
  6. 2 tablespoons yogurt
  7. 3 tablespoons oil
  8. 1 tablespoon ghee
  9. 1 small stick cinnamon
  10. 4 cloves
  11. 1 black cardamom
  12. 2 bay leaves
  13. 1/2 teaspoon turmeric powder
  14. 1 teaspoon coriander powder
  15. 11/2 teaspoon Kashmiri red chilli powder
  16. Salt to taste
  17. 2 tablespoons finely chopped coriander leaves


  1. Heat 1 tablespoon oil in a pan. Add onions, garlic, ginger, cinnamon, cardamom and cloves. Sauté on medium heat for 4-5 minutes or till onions turn golden brown in colour. Turn off the heat and let it cool.
  2. Once cooled, transfer the onion and whole spices to an electric grinder. Add the chopped tomatoes and yogurt. Grind to make a smooth paste.
  3. Heat 2 tablespoons oil in the same pan. Add the onion-tomato paste, kashmiri red chilli powder, coriander powder, turmeric powder and salt. Cook on medium heat (while stirring continuously) till oil starts oozing out. It will take around 7-8 minutes. Turn off the heat.
  4. Heat 1 tablespoon ghee in a pressure cooker and add the mutton pieces. Cook on high heat for 7-8 minutes stirring continuously. Cooking on high heat will seal the juices in the mutton pieces enabling them to remain succulent and tender.
  5. Transfer the onion-tomato masala from the pan to the pressure cooker and reduce the heat to low. Mix well so that the mutton pieces get a nice coating of this masala. Add 2 cups of water and pressure cook on low heat for 20 minutes. Let the steam escape before opening the lid of the pressure cooker.
  6. Garnish with coriander leaves and serve hot with roti or rice.
Recipe Tips:
  • Kashmiri red chilli powder is mild and imparts a nice red colour to the curry, however, if you haven’t got it at home, you can use normal chilli powder in lesser quantity.
  • I have used the pressure cooker to reduce the cooking time but feel free to cook it in a pot if you do not prefer to use a pressure cooker. It will take around 35-40 minutes for the mutton to get tenderly cooked in the pot.

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