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20 December 2013,09:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Add meat along with sufficient salt and water in a heavy-bottomed pan and cover and cook in low flame.
  • When the meat is partially cooked, remove from flame.

For Masala Paste:

  • Heat pan and dry roast all the ingredients until they release their oils.
  • Transfer them to a blender and grind to a fine consistency. Set aside.

For Curry:           

  • Heat oil in a pan and add masala paste and little water and sauté for few minutes.
  • Add cooked meat pieces and mix well in the masala base until they turn light brown and fully coated with masala and add sufficient salt and mix well.
  • Add the whisked curd along with meat stock and stir well. Cover and cook for 45 minutes in low flame until meat turns tender and oil floats at the surface and the curry should be in a medium-thick consistency.
  • Remove from heat and transfer to a serving dish.
  • Garnish with thin ginger juliennes, lime juice and chopped coriander leaves.
  • Serve hot with naan.


  • 1 kg mutton

For Masala Paste:

  • 1 inch ginger, finely chopped
  • 6 garlic cloves
  • 2 medium-sized onions, quartered
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ¼ teaspoon whole black peppercorns
  • A small piece of mace
  • A pinch of grated nutmeg powder
  • ½ inch cinnamon stick
  • 6 cloves
  • 3 green cardamoms, seeds only
  • 1 brown cardamom, seeds only
  • 1 bay leaf
  • Salt to taste

For Curry Base:

  • 300 ml whisked curd
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chili powder
  • 3 teaspoons of IDHAYAM Sesame oil
  • Salt to taste

For Garnish:

  • ¼ inch ginger, sliced in thin juliennes
  • 3 tablespoons fresh coriander leaves, finely chopped
  • 2 tablespoons lime juice

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