Mutton pieces: 1 kg

Green cardamom pods: 6

Salt to taste

Ginger garlic paste: 1 tbsp

Onion paste: 2 tbsp

Cashew paste: 2 tbsp

Fresh cream: 2 tbsp

Beaten curds: 1/4 cup

Clarified butter: 1 tbsp

White pepper powder: 1/2 tsp

Coconut, desiccated: 1/4 cup

Khoya/mawa: 100 gm

Kewra essence: 2 tsp



  1. Heat a pot full of water & add 3 green cardamoms & salt along with the mutton pieces.
  2. Blanch it for 15 minutes, then remove the mutton pieces & discard the water.
  3. Heat the pot again with fresh water & then add 3 green cardamoms & salt.
  4. Once the water comes to a boil, add the mutton pieces & cook for another 20 mins, on a simmer.
  5. Now add ginger garlic paste, onion paste & mix well.
  6. Cook covered for 10-12 mins on slow flame.
  7. Now add cashew nut paste, fresh cream, curd & clarified butter.
  8. Give it all a gentle mix & cook further for 10-12 mins, stirring occasionally.
  9. Add white pepper powder & desiccated coconut.
  10. Let the mutton turn absolutely tender & flaky to the bone.
  11. Strain the gravy, re flame & finish off by adding khoya & kewra essence.
  12. Cook for 5 mins & serve hot with rich naans/ roomali roti.

NOTE: This is a rich delectable dish of the nawabs of Lucknow region in India. They had a taste for everything rich & exotic. Khoya is concentrated unsweetened milk form. Kewra essence is a food fragrant essence. Enjoy!


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