Mutton In Thick Onion Gravy

mutton-in-onion-gravy Mutton in Onion Gravy

Serving: 4 persons
Prep Time: 1 1/2 hours
Cooking Time: 45-50 minutes


500 grams of Chicken, skinless and boneless and cut into medium sized cubes
250 grams of Onion, thickly sliced
100 grams of Onion, finely sliced
1 tbsp of Cumin paste
2 tsp of Chili paste
1/2 tsp of Onion seeds, roasted and powdered
1 cup of Yogurt
3-4 Bay leaves
1tsp of freshly ground Black pepper
1 tbsp of Ginger paste
1 tsp of Garlic paste
6 green cardamoms, powdered
1/2 tsp of a mixture of cardamom, cinnamon and cloves, ground
1/2 cup of cooking oil (mustard oil)
1 cup of Water
Salt to taste


Wash the mutton cubes thoroughly under running water. Pat dry. Keep in a bowl. Mount a deep-bottomed pan on medium heat with the cooking oil in it. When the oil is heated through add the finely sliced onions and fry. When the onions turn golden brown, using a slotted spoon, drain the onions and keep them aside in a bowl. Then reheat the oil so that it is smoking hot and add the mutton cubes to the oil. Fry them till they are well browned. When done remove the mutton from the pan on paper towels. Now add the green cardamom powder, chili, pepper and cumin paste to the same oil and fry for a few minutes before adding the yogurt, thickly sliced onions and the fried meat. Combine well and cook for about 15 minutes.

When the oil begins to separate and a fine aroma begins to arise add in the salt (to taste), the fried onions and about 3/4-cup of water. Reduce the heat to low and let simmer until the meat becomes tender. Now add the garlic and ginger paste to the remaining 1/4-cup of water, mix together and pour all over the meat. Sprinkle the onion seed powder over the meat and stir.

Continue to cook over the low heat till most of the water is soaked and a very thick gravy is formed. Sprinkle the ground cardamom, cinnamon and clove mixture over meat before removing from heat.  Serve hot with Naan.