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Mutton Baffat Curry


1 Kg mutton

Add turmeric , little bit of gram flour ,salt and tbsp vinegar to the mutton pieces. Keep for 15 mins and then wash well.


6 to 8 Kashmiri chilies according to taste

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp pepper corns

1 inch cinnamon

1 black cardamom

6 cloves

1/4 tsp sesame seeds

1/4 tsp poppy seeds

1/4 tsp Turmeric powder

1 onion

1 tsp ginger garlic paste

Grind all the above to a paste with some amount of water.

Ingredients 2

40 gms peas

60 gms carrot

3 small potatoes

Cut masala

20 gms finely chopped garlic

10 gms finely chopped ginger

1 green chili finely chopped

2 onions finely chopped

3 big tomatoes finely chopped

1 tsp vinegar according to taste


Heat up some oil in a pressure cooker. Add the cut masala and stir fry till lightly brown. Add in the finely chopped onions and fry till lightly brown.

Add in the finely chopped tomatoes with little bit of salt and water, cook till tomatoes are soft . Add the ground paste with some amount of water and cook this masala on medium flame for 2 mins. Add the mutton pieces and just enough water. Pressure cook on high then on low for 15 mins.

Release the steam mix in the peas, potatoes and carrots and 2 tbsp of vinegar. Add salt if required. close the cooker and cook on high for 2 whistles.

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