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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté the mutton and ginger garlic paste in oil for 10 minutes until fragrant.
Add the chopped tomatoes, cover, and cook until the mutton is 80% done and the tomatoes have released their juices, about 40 minutes.
Once the oil separates, add yogurt, salt, and spices, and sauté on high heat until well combined.
Add ginger, green chilies, and fresh coriander, and let it simmer for 5 minutes. Serve with naan.
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For a Peshawari taste, use only salt and black pepper, and reduce the spices.
Can I use boneless mutton?
Yes, but using mutton with bone adds more flavor to the dish.
How can I make it less spicy?
Reduce the amount of red chili powder and black pepper.
What can I serve with this dish?
It pairs well with naan or steamed rice.
Can I prepare this dish in advance?
Yes, you can prepare it a day in advance and reheat before serving.
Is there a vegetarian version?
You can substitute mutton with paneer or mixed vegetables for a vegetarian version.
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