Yarchi Nallamallu Bartad Recipe - Mutton and sambar onions make delicious partners in this curry

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton(मटन), Sambhar onions(संभार प्याज़)

Cuisine : Karnataka

Course : Main Course_Mutton

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Yarchi Nallamallu Bartad

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Yarchi Nallamallu Bartad checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Haleem . You can also find more Main Course_Mutton recipes like Keema Matar, Salli Ne Jardaloo Ma Gos, Bansi Raja Ke Thikkay, stuffed parwal biriyani. Or try out these recipes from Karnataka Cuisine like Sago Payasam, Gopalkala, Bollari Barthad, More Molagai Vathal.

Yarchi Nallamallu Bartad Recipe - How to make Yarchi Nallamallu Bartad


Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton cut into 1 inch pieces700 grams

  • Sambhar onions 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Garlic sliced 2-3 cloves

  • Ginger sliced 1 inch piece

  • Black pepper powder 1 teaspoon

  • Cumin powder 1 teaspoon


Step 1

Marinate mutton pieces with turmeric powder and salt for one hour.

Step 2

Heat oil in a pressure cooker, add onions and sauté till light golden in colour. Add garlic and ginger and sauté for another two minutes.

Step 3

Add black pepper powder, cumin powder and marinated mutton and sauté well so that the masala coats the mutton pieces. Continue to sauté till the mutton pieces are well seared.

Step 4

Add three cups of water and salt. Cover the cooker with its lid and cook, on medium heat, till eight whistles are given out. Once the pressure reduces completely, open the lid and cook till dry. Serve hot.

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