Punjabi Kadai Mutton
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 300 g tomatoes, finely chopped
- 1 onion, finely sliced
- 6 garlic cloves
- 20 g fresh ginger, cut into fine strips
- 3 fresh green chillies, slit
- 1.5 tsp ground coriander
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 488 kcal
- Protein
- 29.9 g
- Carbohydrate
- 8.1 g
- of which sugars
- 4.6 g
- Fat
- 36.7 g
- of which saturates
- 12.9 g
- Fibre
- 2.4 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large heavy pan and fry the sliced onion for 4 minutes until softened.
- 2
Add the mutton and brown on all sides for 10 minutes, then add half the garlic and ginger strips.
- 3
Stir in the ground coriander and chilli powder, then pour in 350ml water, cover and simmer over low heat for 55 minutes until the mutton is nearly tender.
- 4
Add the chopped tomatoes and the remaining garlic, and cook uncovered over high heat for 8-10 minutes, stirring often, until the sauce thickens and the oil separates.
- 5
Stir in the slit green chillies and cook for 2 minutes, checking the mutton has no pink remaining.
- 6
Scatter with the remaining ginger strips and the chopped coriander, and serve with flatbread.
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