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20 December 2013,09:50 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat oil and butter in a pan and add the whole spices. When they crackle, add chopped onion and sauté until it becomes translucent.
  • Add ginger, garlic and green chilies and sauté them well.
  • When they slightly change their colour, add spice powders and mix well. Add little water to combine the ingredients together and cook well till oil rises to the surface.
  • Add chopped capsicums and mix well. Add little water and cook until it softens a little.
  • Then add minced meat into the mixture and stir well to combine with other ingredients.
  • When the minced meat turns brown, add tomato puree, sugar and sufficient salt and mix well. Add little water and cover and cook for 45 minutes with occasional stirring.
  • Remove the covering lid and stir the contents well. Cook until the gravy thickens and minced meat is thoroughly cooked and absorbs all the flavors.
  • Remove from flame and transfer to a serving dish.
  • Add lime juice and sprinkle garam masala. Garnish with coriander leaves.
  • Serve hot with dollop of butter along with pav or hot rotis.


  • 500 grams fresh minced mutton or lamb, from the rear leg

For Mince Base:

  • 1 large onion, finely chopped
  • ¼ inch ginger, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 green chilies, finely chopped
  • 2 green capsicums, finely chopped
  • 3 tomatoes, pureed
  • 1 bay leaf
  • 3 green cardamoms
  • 1 teaspoon cumin seeds
  • 4 cloves
  • ½ teaspoon turmeric powder
  • 1 teaspoon medium-hot red chili powder
  • 1 teaspoon coriander powder
  • A generous pinch of sugar
  • Salt to taste
  • 4 tablespoons butter
  • 2 tablespoons lime juice
  • 3 teaspoons IDHAYAM Sesame oil

For Garnish:

  • 2 tablespoon fresh coriander leaves, finely chopped
  • A pinch of freshly ground garam masala
  • A dollop of butter 

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