Serving - 4

More than 40 mins


  • 750 grams mutton, cut into 2 inch pieces on the bone
  • 2 tbsps ghee
  • 3-4 green cardamoms
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 8-10 green chillies
  • 2 medium onions, grated
  • Salt to taste
  • ¼ cup cashew nut-melon seeds (kaju-magaz) paste
  • 2 tsps garlic paste
  • 1½ tsps ginger paste
  • 1 cup Rainbow Evaporated Milk
  • 1-2 green chillies, cut into thin strips


  • Heat ghee in a pressure cooker, add mutton and sauté well.
  • Add green cardamoms, bay leaves and cinnamon. Add green chillies and mix well. Sauté for 1-2 minutes
  • Add onions and mix well. Add salt, mix well. Add cashew nut-melon seeds paste, garlic paste and ginger paste. Mix well.
  • Add Rainbow Evaporated Milk and mix well. Cover and cook under pressure till 4-5 whistles are released.
  • Allow the pressure to reduce completely, discard the green chillies and transfer into a serving bowl.
  • Garnish with green chilli strips and serve hot.

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