How to make Mutton Pudina Pasanda -

Boneless mutton cubes cooked in flavourful chutney.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Mint

Cuisine : Hyderabadi

Course : Main Course Mutton

Mutton Pudina Pasanda

Mutton Pudina Pasanda Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Mutton Pudina Pasanda Recipe

  • Boneless Mutton cut into 1 inch cubes 500 grams

  • Mint 2 tablespoons

  • Ginger-garlic paste 2 tablespoons

  • Raw papaya paste 1 tablespoon

  • Black pepper powder 1 teaspoon

  • Salt to taste

  • For the chutney

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Green chillies 2

  • Large onions 2

  • Cashewnuts 20-25

  • Black peppercorns 1/2 teaspoons

  • Fresh mint leaves 1 cup

  • Fresh coriander leaves roughly chopped 1/2 cup

  • Chana dal powder roasted 1 tablespoon

  • Cinnamon sticks 2 two-inch

  • Bay leaves 2

  • Cloves 2-3

  • Green cardamoms 4

  • Butter 1 tablespoon

  • Green cardamom powder a pinch

  • Green chillies 2 slit

  • Ginger cut into thin strips 1/2 inch

  • Fresh cream 3 tablespoons

  • Salt to taste

  • For garnishing

  • A fresh mint sprig

  • Green chilli slit 1


Step 1

Lightly pound mutton cubes with a steak hammer and place them in a bowl.

Step 2

Add vinegar, ginger-garlic paste, raw papaya paste, black pepper powder and salt and mix well. Set aside to marinade for 25-30 minutes.

Step 3

To make the chutney, heat 2 tbsps oil in a non-stick pan. Add caraway seeds and sauté till fragrant. Add green chillies and mix. Slice onions, add to the pan and sauté for 4-5 minutes. Add cashewnuts and sauté for a minute.

Step 4

Add black peppercorns, mint leaves and coriander leaves and mix. Transfer the mixture into a mixer jar. Add approximately ½ cup water gradually and grind. Add roasted chana dal powder and ½ cup water and grind into a fine chutney.

Step 5

Transfer the chutney into a bowl and keep aside.

Step 6

Heat the remaining oil in another non-stick pan, add cinnamon, bay leaves, cloves and green cardamoms and sauté till fragrant. Add marinated mutton cubes and sauté for 4-5 minutes.

Step 7

Add 1½ cups water and mix. Cover and cook for 20-25 minutes, stirring in between, or till the mutton is completely cooked.

Step 8

Add the ready chutney and mix well.

Step 9

Add butter, green cardamom powder, green chillies, ginger strips and fresh cream and sauté for half a minute. Add salt and mix well.

Step 10

Transfer the mutton onto a serving plate. Garnish with a mint sprig and green chilli and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.