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Mutton Kadai

Mutton Kadai Recipe (Authentic Pakistani Style)

Alisha
Experience the bold, rich flavors of traditional Pakistani Mutton Kadai, featuring tender lamb or goat cooked with a fragrant homemade kadai masala. Perfect for family feasts and special gatherings!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Pakistani, North Indian
Servings 6 servings
Calories 400 kcal

Equipment

  • Wok or kadai (heavy-bottomed)
  • Wooden spoon
  • Spice grinder or mortar and pestle
  • Knife and chopping board
  • Airtight container (for storage)

Ingredients
  

  • Spices and Aromatics:
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 4 cloves
  • 1 small black cardamom
  • 4 green cardamoms
  • 1½ teaspoon cumin powder
  • 2 teaspoon garam masala powder
  • ½ teaspoon turmeric
  • 1½ teaspoon Kashmiri red chili for rich color and mild heat
  • ½ teaspoon red chili powder hot, adjust to taste
  • 1 tablespoon kasuri methi dried fenugreek leaves (for roasting)
  • Few black peppercorns
  • Few fennel seeds
  • Few pieces of cassia
  • Garam masala to taste (for final seasoning)
  • Meat Selection:
  • 600 grams boneless lamb or goat leg/shoulder boneless
  • 1.2 lbs lamb or goat leg/shoulder boneless
  • 2.5 lbs mutton on the bone for larger servings or special occasions
  • Washed and dried mutton pieces
  • 2 tablespoons ginger and garlic paste
  • 5 medium cloves garlic crushed to paste
  • 1 small piece ginger crushed to paste
  • 1 cup crushed onion
  • Oil and Ghee:
  • ½ cup mustard oil
  • ¾ cup ghee or oil
  • Vegetables and Add-ins:
  • 5 –6 medium tomatoes finely chopped or pureed
  • 400 grams medium tomatoes pureed to about 1¾ cups
  • 2 cups hot water added in batches
  • ¾ to 1¼ cups hot water adjust depending on thickness
  • 1 red onion chopped
  • 1 green chili slit, sliced, or deseeded
  • 2 green chilies slit lengthwise
  • Ginger slices or ginger julienne for garnish
  • Seasoning and Garnishing:
  • 1¼ teaspoon salt adjust to taste
  • Powdered salt optional for seasoning
  • ¼ teaspoon turmeric powder
  • Handful coriander leaves cilantro, finely chopped
  • Handful cilantro leaves for garnish
  • 1¼ tablespoon kasuri methi dried fenugreek leaves (for seasoning)
  • ¼ cup yogurt regular
  • ½ cup yogurt alternate quantity for richer gravy
  • Adjust spices to taste for balancing heat and flavor

Instructions
 

  • Step 1: Prepare the Kadai Masala
  • On medium heat, dry roast fennel seeds, coriander seeds, cumin seeds, red chilies, cloves, cinnamon, black cardamoms, and green cardamoms for about 2 to 3 minutes until aromatic but not burnt.
  • Allow the spices to cool completely.
  • Grind the roasted spices into a fine powder.
  • Set the kadai masala aside.
  • Step 2: Cook the Mutton
  • Heat ghee or oil in a large wok or kadai over medium flame.
  • Add chopped onions and sauté until they turn transparent.
  • Stir in the ginger garlic paste and cook for 1 to 2 minutes without burning.
  • Add the lamb or mutton pieces and sauté for 5 to 6 minutes until the color changes.
  • Mix in turmeric, cumin seeds, and part of the prepared kadai masala.
  • Cover the pan and cook on low heat.
  • Add hot water slowly if needed, stirring occasionally.
  • Simmer gently for about 2 hours or until the lamb becomes tender.
  • Step 3: Prepare the Gravy
  • Once the lamb is tender, add the pureed tomatoes and stir well.
  • Cover and cook for another 35 to 40 minutes until the oil separates and the sauce thickens.
  • Take a few tablespoons of kadai gravy (to temper) and mix it with yogurt in a small bowl.
  • Add the tempered yogurt back into the pan and stir well.
  • Sprinkle crushed kasuri methi, freshly cracked black pepper, and a few chili flakes.
  • Adjust salt and consistency with a splash of hot water if needed.
  • Step 4: Final Bhunai and Garnishing
  • Perform the final bhunai by cooking the curry on high flame until you see fats rising to the top.
  • Garnish with ginger juliennes, sliced green chilies, and coriander leaves.
  • Serve hot in a straight pan or traditional kadai for the best flavor.
  • Step 5: Storing and Reheating
  • Allow the Mutton Kadai to cool completely at room temperature.
  • Transfer it into an airtight container.
  • Store in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • When reheating, warm slowly on the stove over low heat, adding a splash of water if the gravy thickens too much

Notes

  • Meat Choice: For a richer flavor, use mutton on the bone. Boneless cuts work well if you prefer quicker cooking and easier serving.
  • Spice Level: Adjust the Kashmiri red chili and green chilies depending on your heat preference. For a milder dish, use less red chili powder.
  • Extra Smoky Flavor: For authentic restaurant-style smokiness, place a piece of hot charcoal in a small bowl inside the cooked curry, add a few drops of oil on the coal, and cover the pot for 2–3 minutes before serving (optional but amazing!).
  • Tomatoes: Using fresh, ripe tomatoes gives the gravy a deep and natural sweetness. Avoid canned tomatoes for the best traditional taste.
  • Consistency Tip: Always simmer gently. If the gravy thickens too much, add hot water gradually to adjust without losing flavor.
  • Serving Tip: Pair with naan, kulcha, roti, or steamed basmati rice, and add a side salad or cooling raita for a complete, balanced meal.
Keyword Mutton Kadai