Serves 6

Mutton (preferably leg pieces): 1.5 kgs 3 cups water
Ghee: 150 gms 10 Peppercorns
4 Onions 3 tbs red chilli powder
Salt to taste 2 tbs coriander powder
3 tbs Ginger garlic paste 1/2 tsp turmeric
4 Black cardamoms 3 tomatoes
5 Cloves 1 tbs cumin seeds
2 Bay leaves small bunch coriander
2 Cinnamon stick 1 inch ginger


  1. Clean, debone and cut the lamb into one inch big chunks. Peel wash and chop onions and tomatoes. Scrap, wash and chop ginger. Wash and chop coriander. Pound the peppercorns into a powder. Roast slightly cumin seeds and make into a powder.
  2. Heat ghee in a handi and add the lamb chunks. Roast it over a low fire and add onions and salt after five minutes. Keep stirring it so that the onion is evenly fried to a light brown colour.
  3. Add the ginger and garlic paste and fry it further for five minutes. Add cardamom, cloves, bay leaves, cinnamon and pepper powder and stir for a minute. Add water, stir and cover the handi. Stir occasionally to ensure that the lamb does not stick to the bottom and so that it is evenly cooked. Cook till the lamb is tender.
  4. Take out the cooked lamb and keep aside. Add red chillies, turmeric and coriander to the gravy and stir for three minutes. Then increase the flame to medium and add the tomatoes and fry till the fat floats on top of the masala. Keep stirring regularly.
  5. Keep moving the gravy evenly over the pieces of lamb. Add cumin powder to the gravy and add the rest of the seasonings. Arrange the skewers on a flat dish and pour the gravy on top. Garnish with fresh coriander.
Nutrient Composition Per Serving
Energy (Kcal) 776 Carotene (μg) 728.6
Protein (g) 49.33 Vitamin C (mg) 3.67
Carbohydrate (g) 9.45 Mg (mg) 34.31
Fat (g) 59.94 Na (mg) 91.57
Fibre (g) 4.6 K (mg) 853.0
Minerals (g) 4.32 Mn (mg) 0.28
Calcium (mg) 469.3 Zn (mg) 0.49
Phosphorus (mg) 463.1 Cr (mg) 0.009
Iron (mg) 7.43


Use lean meat like chicken, lean goat meat, beef muscle instead of mutton. Reduce the amount of fat, especially ghee. Substitute with vegetable oil.
Mutton (preferably leg pieces): 1.5 kgs 3 cups water
Ghee : 25 gms 10 Peppercorns
Oil : 50 g 3 tbs red chilli powder
4 Onions 2 tbs coriander powder
Salt to taste 1/2 tsp turmeric
3 tbs Ginger garlic paste 3 tomatoes
4 Black cardamoms 1 tbs cumin seeds
5 Cloves small bunch coriander
2 Bay leaves 1 inch ginger
2 Cinnamon stick
Nutrient Composition Per Serving
Energy (Kcal) 473
Protein (g) 56.58
Carbohydrate (g) 9.45
Fat (g) 23.22
Fibre (g) 4.56
Minerals (g) 3.82