Mutton Porridge


Mutton- 500 grams

Cloves- 3

Cinnamon- 1 inch

Cardamom- 2

Tomatoes – 2 chopped

Onions- 3 thin slices

Ginger and Garlic Paste- 2 Tbsp

Green Chillies – 7

Coriander leaves- a handful

Mint Leaves – a handful

Oil- 100 ml

Red Chilly Powder- 1 tsp

Coconut Milk- 1 cup

Salt – to taste.

Basmati Rice- 2 cups.

Kabuli Chana- 1 cup

Water- 3 cups


Take a cup of chana and then soak it in water over night.

In a pan add oil and then add whole spices and fry for 2 mins.

Add slices of onions and green chillies.

Put ginger and garlic paste and fry until the fowl smell disappears.

Now add the mutton and roast well till color changes.

Then add chopped tomatoes, mint leaves, coriander leaves, red chilly powder, salt and chana ,cook for some time.

Cover the pan and cook till meat is tender.

In another vessel cook the rice till almost done.

Now take a pressure cooker and add the rice into it and the mutton gravy and mix well. To this then add 3 cups of water and a cup of coconut milk and pressure cook it well for about 3 whistles or more.

Serve Hot with Mint Sauce.



Keema Masala


Ground/Minced meat of lamb -1 kg/2.2 lbs

Onions 3 medium (finely chopped)

Garlic Paste 1-2 Tbsp

Ginger Paste- 1-2 Tbsp

Green Chillies – 3-4 medium (finely chopped

Cilantro/fresh coriander – 2 Tbsp chopped

Tomatoes – 2 medium diced

Cooking oil – 1 cup/175 ml

Shan Keema mix -1 packet mix in 1/2 cup water. ( can use some other brand too).


Heat oil, fry onions until transparent, add garlic paste, ginger paste, Shan Keema mix and minced meat. Stir fry until liquid dried.

Add tomatoes and 1-2 cups of water. Cover and cook on low heat (20-30 minutes) until the mince is tender.

Add green chillies, fresh coriander and cook until the oil separates. Stir frequently.

For Gravy: Add 1-2 cups water and bring to boil.Then simmer on low heat for 10 minutes.

If desired remove excessive oil before serving/.

Serving Suggestion: Serve with hot Roti / Ghee rice and Daal.