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Mutton Dhansak


Mutton Dhansak

Mutton Dhansak



Recipe Cook Time


Creamy mutton dhansak prepared using rich aromatic masalas and spices. A recipe from the Parsi cuisine.


  • 1 kg boneless mutton (1 x 1 inch cubes)

    4 mutton shank

    200 gm whole garam masala

    2 Tbsp ginger paste

    2 Tbsp garlic paste

    50 gm peeled garlic

    2 Tbsp red chilli powder

    1 Tbsp crushed chilli

    1 Tbsp turmeric

    1/2 kg onions

    1 kg tomatoes

    1 kg yoghurt

    30 gm green chilli

    1 bunch green coriander

    1 annar

    1 kg basmati rice

    100 gm mixed pickle

    6 pieces pappadum

    1 bunch mint

    1 cup desi ghee

    1 cup cooking oil

    10 gm red chilli whole (dry)

    1 Tbsp baking soda

    1/2 cup hung curd

    Channa dal (soaked over night)


Add washed mutton cubes and shanks in a pot.

Add water and whole garam masala, ginger and garlic paste, onion. Cook till half done.

Add ghee and, red chilli, spices, turmeric, oil or ghee and cook till ghee comes on top

Add baking soda to the channa dal and soak it in water.

Add channa dal and moong dal  to the kadhai

Add tomato and yoghurt.

Finish with tadka of clove, ghee and garlic.

For annar raita, add salt to the hung curd whip, garnish with Annar

To Serve:

Put the curry in a bowl

Serve with boiled rice, put annar raita and other chatnis and pickle.

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Key Ingredients: Mutton, garam masala, ginger, garlic, yogurt, basmati rice, coriander leaves, tomato, onion, turmeric, baking soda, kashmiri mirch, vegetable oil, green chillies, pomegranate, mint leaves, clarified butter, hung curd, bengal gram(split), red chilli, black

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