Kali Pujo Special: 3 Delicious Mutton Curries That You Should Get Cooking Right Now

Make Diwali a sparkling affair by serving up a storm in your kitchen with these mouth-watering dishes.

If there is one thing that Kali Pujo is synonymous with apart from bursting crackers, it has to be mutton. Just like Sundays are incomplete for Bengalis without mutton curry and rice, the same goes for Diwali too. So check out Rannaghar on ZEE5 for some delicious dishes to cook during this festive season. We’ve got something else too to make your Diwali extra special – three delectable mutton curries from chefs across India which will leave your guests licking their fingers. Scroll down.

Kheema Khichdi Shiraazi


For the kheema:

500 g mutton mince

2 tbsp ginger garlic paste

1 tsp green chilli paste

1 tsp garam masala

1 tsp degi mirch

1/2 tsp green cardamom powder

100 g brown onion (from 500g onions)

2 bay leaves

1 tsp rose water

75 ml oil

Salt, to taste

500 ml water

For the dal:

100 g chana dal, washed and soaked for 30 minutes

Salt, to taste

1 tsp haldi

500 ml water

For the rice:

400 g aged basmati rice, soak for 30 minutes, drain and set aside

2 bay leaves

4 green cardamoms, whole

Salt, to taste

2 tsp rose water

2 tsp saffron water

2 tbsp oil

For garnishing:

Mint sprig

Brown onion

Coriander, chopped



Cook the dal with haldi and salt in a pressure cooker. Keep it aside. Heat oil in a heavy-bottomed pan. Add bay leaves and green cardamom. Add mutton mince and all the dry spices. Cook for 10 minutes on high heat. Add water and cook on slow flame. Cook until all the water evaporates and the mutton mince is cooked to perfection. Now add the cooked dal, adjust the seasoning. Add mint leaves and lemon juice.

Wash the rice till the water runs clear. Soak for 30 minutes, drain and set aside. In a pot, add water, rose water, salt, bay leaves, green cardamom and salt. The water has to be slightly salty. Let the water boil rapidly for 5 minutes. This way, the aroma releases best. Add the soaked rice and cook till it is ¾th done. The centre of the rice must be still slightly uncooked. Drain off the rice. Transfer half of the rice to a heavy-bottomed pan/handi or non-stick pan. Layer the rice evenly, add the kheema and dal mixture and spread evenly. Layer the rest of the rice spread evenly. Sprinkle mint leaves, chopped coriander leaves, saffron water and ghee on top. Cover the rim of the pan with a foil to trap the dum or steam. Place this over a thick hot tawa. Set the flame to minimum and leave it as it is for at least 30-40 minutes.

Take a pan heat the kheema and dal together. Set the seasoning and add mint leaves and lemon juice. Now layer half the rice in a heavy-bottomed pan. Layer the kheema and dal on top of the rice. Now put the rest of the rice on top. Sprinkle brown onion, mint leaves and chopped coriander. Cover and seal.

Recipe courtesy: Chef Milan Gupta, Taftoon Bar & Kitchen, Mumbai

Sindhi Mutton Curry

Sindhi Mutton Curry


15 g besan

½ tsp rai

¼ tsp methi dana

1 tsp jeera

10-12 curry leaves

15 g imli

2-3 green chillies, chopped

½ tsp red chilli powder

¼ tsp turmeric powder

Salt, to taste

25-30 ml oil

1 large potato

200 g cauliflower

100 g cluster beans

1 stick drumsticks

4-5 baby aubergines

5-6 pieces okra


In a cooker, heat up the oil. Add the curry leaves, jeera, rai and methi seeds. Let them crackle. Add the besan and stir for 3-4 minutes, making sure it doesn’t stick to the base. You can add a cup of water to this as well and mix so the mixture doesn’t get lumpy. Add the red chilli powder, green chilli, turmeric powder and salt at this time and mix thoroughly. Close the cooker for 5-7 minutes and cook this mixture (one whistle should be enough). Add the vegetables, except for the okra, and stir the mix. Add around one litre water and mix. Close the cooker and cook for 10 minutes (one whistle again). The vegetables should have softened. Add the imli at this time and cook for a couple of minutes. Add the okra and cook for 2 more minutes. Garnish with fresh coriander leaves. Serve with steamed rice.

Recipe courtesy: Chef Mitesh Rangras, Consultant Chef, Derbys, Mumbai

Mutton Curry

Meat Curry


500 ml mutton stock

500 g mutton pieces

1 bunch fresh coriander (leaves and stems)

2-3 pieces green chillies, chopped

1 cup onions, chopped

1 cup tomatoes, chopped

1 bay leaf

3 pieces green cardamom

5-6 pieces cloves

1 black cardamom

2 tsp garlic paste

2 tsp ginger paste

½ tsp turmeric powder

½ tsp cumin powder

½ tsp red chilli powder

Salt, to taste

3 tsp ghee


Clean the mutton. Marinate with ginger and garlic paste, salt and chili powder. Leave to rest for 4 hours. In a warm water bowl, add the mutton and leave it for 30 minutes. Heat ghee, add whole spices, ginger and garlic paste. Cook till they are fragrant. Add green chilies and onion. Cook till golden. Add cumin powder and red chilli powder. Add turmeric. Add tomatoes. Cook well for 10 minutes till the tomatoes blend in with the onions. Cook for 5-8 minutes. Add the mutton stock and leftover water from the marination. Pour enough only to make gravy according to your thickness preference. Bring to a boil and pressure cook for 25-45 minutes (depending on the size of the meat pieces). Season with salt. Add chopped coriander. Mix. Serve hot.

Recipe courtesy: Chef Amitesh Virdi, Punjab Grill Pune.

For more recipes, keep watching Rannaghar on ZEE5, now before TV.