Kangra Dry Mutton

Kangra Dry Mutton by Sujata Sud Pant


  1. Fresh Mutton – 2 kg cut into pieces
  2. Ghee – 100 gm
  3. Black Cardamom – 3
  4. Green Cardamom – 3
  5. Cinnamon – 4 Sticks
  6. Bay Leaf – 4
  7. Whole Black Pepper – 6
  8. Cumin – 1 Tablespoon
  9. Turmeric – 1 Teaspoon
  10. Red Chillies – 2 Whole
  11. Aniseed – 1 Teaspoon
  12. Nutmeg – A Pinch
  13. Chopped Ginger – 4 Tablespoon
  14. Yoghurt – 1 kg
  15. Almonds – 10
  16. Juice Of Fresh Spinach – 2 Tablespoons
  17. Jaggery – Aaout 2 Tablespoons, grated
  18. Garam Masala – 2 Teaspoons
  19. Fresh Coriander And Cashews – For Garnish


This is best done on a wood fire, but the gas does as well.

Place a degchi on it the fire. Add the ghee and once it becomes hot, add the cardamom, cinnamon, bay leaf, whole black pepper, cumin, turmeric, red chillies, aniseed, nutmeg and the chopped ginger. Stir a little then add the pieces of fresh mutton and stir till the meat is coated with the masalas. Reduce the heat to low and cover and let it simmer, stirring occasionally. No water is to be added, so the heat should be quite low.

While the meat is cooking, roast the almonds till they are properly browned, cool and grind to a paste. Add the juice of the spinach to this paste and keep aside.

Once the meat is tender, add the yoghurt and stir constantly till it reduces to half. Add the almond paste and mix well. Add the jaggery and garam masala before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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