Mutton Methiwala

Preparation Method: 


  1. Roast peppercorns, cardamoms, cloves, cinamon, poppy seeds, coriander seeds, cummin seeds and red chillies and grind to a fine powder. Fry green chillies and onions with a little ghee and grind them along with 1/2 cup coriander leaves, mint leaves and powdered spices to a fine paste.
  2. Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup water. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.


  • 1/2 kg. mutton chops;
  • 1 cup curd, well beaten;
  • 3/4 cup coriander leaves, chopped fine;
  • 1/2 cup methi leaves (fresh), chopped fine;
  • 2 potatoes, cubed;
  • 1 tomato, cubed;
  • 8 peppercorns;
  • 4 Kashmiri chillies;
  • 3-4 green chillies;
  • 3 cloves;
  • 2 cardamoms;
  • 2 sprigs mint leaves;
  • 2.5 cm. cinamon stick;
  • 5 tsp. coriander seeds;
  • 1 tsp. cummin seeds;
  • 1 tsp. poppy seeds;
  • 1 tsp. ginger-garlic paste;
  • 1 tsp. dried methi leaves, crushed;
  • salt to taste;
  • ghee for frying.
Chef's Name: 
Zainab jasdanwala