Himachali Mutton Recipe

Prepare this authentic Himachali spicy mutton recipe during your house parties, and impress your friends and family. Usually prepared during special occasions, it can be served along with hot steamed rice, phulkas or pudina tawa paratha for a perfect dinner.

Cooking time
30 min



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This recipe is made healthier using less oil and retaining the original flavors. Adding the creaminess with the help of oats


  • 500 grams mutton
  • 1 packet Saffola Peppy Tomato Oats
  • 1 teaspoon mustard oil
  • 1 teaspoon cumin seeds
  • 3 medium size onions, sliced
  • 2 tablespoons garlic, finely chopped
  • 2 tablespoons ginger, finely chopped
  • 1-1/2 teaspoons turmeric powder
  • 2 teaspoons red chilli powder
  • 2 to 3 green chillies, chopped
  • 3 to 4 tomatoes, finely chopped
  • 1 tablespoon lime juice
  • Few sprigs of fresh coriander leaves, finely chopped
  • Pinch of sugar
  • Salt to taste.

For garam masala

  • 2 pieces mace
  • 5 to 6 cloves
  • 1 inch cinnamon
  • 1 bayleaf
  • 3 big cardamoms
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon nutmeg, grated

How to make Himachali Mutton

  • Dry roast all the garam masala ingredients, expect the nutmeg, and grind them into a powder.
  • Mix nutmeg powder in this mixture and keep it aside.
  • Heat mustard oil in a heavy bottomed pan. Add the cumin seeds, chopped onion, green chillies, garlic and ginger and saute for 10 minutes.
  • Add red chilli powder, turmeric powder and mix it properly. Add tomatoes, salt and sugar.Let until the tomatoes are soft. 
  • Now mix the mutton, oats and let it cook for 20 to 25 minutes till it is rich and fully coated with all spices. Cover the pan with a lid and let the mutton cook in its own juices for about 30 to 45 minutes. 
  • Half way through, sprinkle 1 big tablespoon freshly grounded garam masala. Once the mutton is tender, add some chopped coriander, lime juice and serve hot.

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