Mutton Jalfrazie Recipe - This dish was pouplarised during the British raj in Bengal - it is spicy, it is flavourful and it's simply delicious.

This recipe is contributed by Member Mahin Fatma.

Main Ingredients : Mutton, Tomatoes

Cuisine : Hyderabadi

Course : Main Course_Mutton

Mutton Jalfrazie

Mutton Jalfrazie Recipe - how to make Mutton Jalfrazie


Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton cut into cubes 2 kilograms

  • Tomatoes chopped2 large

  • Cloves 2-3

  • Green cardamoms 2

  • Salt to taste

  • Ghee 4 tablespoons

  • Green chillies 4

  • Onions 4

  • Poppy seeds (khuskhus/posto) 1 1/2 teaspoons

  • Ginger chopped 1 inch

  • Garlic chopped 1 cloves

  • Yogurt 1 cup

  • Cinnamon 1 inch stick

  • Red chilli powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2-3 tablespoons


Step 1

Grind together half of cinnamon stick, half of cloves and half of green cardamoms to a fine powder.

Step 2

Apply salt and the powder to the mutton and set aside for ten minutes.Slice one onion and cut the other into cubes.

Step 3

Pressure the mutton till the mutton gets cooked. Drain and set aside.

Step 4

Heat one tablespoon ghee in a non-stick pan. Add green chillies, sliced onion, poppy seeds, ginger and garlic and saute till translucent.

Step 5

Remove and grind it to a fine paste with yogurt and the remaining cinnamon, cloves and green cardamoms. Set aside.

Step 6

Heat remaining ghee in a non-stick pan and saute the onion cubes till translucent.

Step 7

Add the paste and cook for four to five minutes.Add tomatoes and cook for more two to three minutes.

Step 8

Add red chilli powder, sugar, turmeric powder, cumin powder, coriander powder and salt and saute for half a minute.

Step 9

Add the mutton with little water and mix well and cook for more twop minutes.

Step 10

Serve hot garnished with coriander leaves.

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