Punjabi Mutton Masala

The ingredients used to make this delicious mutton dish may seem many but they all combine well to give great result. Once you eat this its taste will linger on and you will want to have it again and again. You can reduce the spice level of the chillies as per your taste.

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Punjabi Mutton Masala 1 - YT

Punjabi Mutton Masala


Main ingredients Mutton on the bone, Bay leaves, Turmeric powder, Coriander seeds, Whole garam masala, Fennel seeds, Cumin seeds, Ghee, Onions, Crushed ginger-garlic-green chillies, Tomatoes, Red chilli paste, Fresh coriander leaves, Lemon, Kasuri methi
Cuisine Punjabi
Course Main course mutton
Prep time 10-15 minutes
Cook time 40-45 minutes
Serve 4
Taste Spicy
Level of cookin Moderate
Others Non vegetarian



  • 750 grams mutton, cut into 2 inch pieces on the bone
  • 2-3 tablespoons oil
  • 2 bay leaves
  • Salt to taste
  • ½ teaspoon turmeric powder
  • Masala
  • 1 tablespoon coriander seeds
  • 4-5 cloves
  • 4-5 green cardamoms
  • 10-12 black peppercorns
  • 2 black cardamoms
  • 1 inch cinnamon 
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds
  • 2 tablespoons ghee
  • 2 large onions, thinly sliced
  • Salt to taste
  • 2 tablespoons crushed ginger-garlic-green chillies
  • 2 large tomatoes, finely chopped
  • 2 teaspoons red chilli powder
  • 1 tablespoon red chilli paste
  • ½ lemon
  • 2 tablespoons chopped fresh coriander leaves
  • ¼ teaspoon roasted dried fenugreek leaf (kasuri methi) powder
  • 1 inch ginger, cut into thin strips for garnish
  • Paranthe to serve
  • Onion wedges to serve
  • Lemon wedges to serve



  1. Heat oil in a pressure cooker, add bay leaves, mutton and salt and sauté on high heat for 1-2 minutes.
  2. Add 2 cups water and turmeric powder and mix well. Cover and cook under pressure for 3-4 whistles.
  3. Meanwhile, to make the masala, dry roast coriander seeds, cloves, green cardamoms, black peppercorns, black cardamoms, cinnamon, fennel seeds and cumin seeds in a pan till they turn fragrant. Take the pan off the heat and allow to cool. 
  4. Put the roasted mixture into a mixer jar and grind to a fine powder. 
  5. Heat ghee in a kadai. Add onions and salt and sauté till golden brown. 
  6. Add crushed ginger-garlic-green chillies, mix and sauté for 1-2 minutes. 
  7. Add tomatoes, mix well and saute for 4-5 minutes or till the tomatoes turn soft and pulpy. 
  8. Add 1 tablespoon of the ground powder and red chilli powder and mix well. saute for 1-2 minutes. Add red chilli paste, mix and saute for 2-3 minutes. 
  9. Open the cooker once the pressure has reduced completely and add the mutton to the masala in the kadai and mix well. Cover and cook for 5 minutes. 
  10. Squeeze the juice of lemon and add coriander leaves and mix well. Add dried fenugreek leaves powder and mix.
  11. Switch the heat off, transfer the mutton masala into a serving bowl. Garnish with ginger strips and serve hot with paranthe, onion wedges and lemon wedges.