Clip Recipe
Clip Recipe

Your favourite recipes.
Finally out of your saved folder.

Back to the good stuff

Get cooking

  • Extract a recipe
  • Features
  • Chrome extension
  • Pricing & plans
  • Recipe Library
  • Create an account
  • Sign in

From your feed

  • TikTok to recipe
  • Instagram to recipe
  • Facebook to recipe
  • YouTube to recipe
  • Pinterest to recipe
  • GialloZafferano to recipe
  • Sweet Family Meals to recipe
  • NYT Cooking to recipe
  • All recipe sources

A little help

  • All free tools
  • Recipe scaler
  • Cups to grams
  • Blog
  • FAQs
  • Contact us
  • Share feedback

Behind the apron

  • Made by Francisco
  • Developers
  • For AI assistants
  • Privacy policy
  • Terms of service

What are you craving?

Browse all recipes
BreakfastLunchDinnerDessertSnackDrinkAppetizerSide DishSoupSaladSauce & CondimentBaking
Italian RecipesMexican RecipesJapanese RecipesChinese RecipesKorean RecipesThai RecipesVietnamese RecipesIndian RecipesFrench RecipesGreek RecipesMediterranean RecipesMiddle Eastern RecipesSpanish RecipesAmerican RecipesBritish RecipesGerman RecipesCaribbean RecipesBrazilian RecipesFilipino RecipesTurkish RecipesMoroccan RecipesEthiopian RecipesIndonesian RecipesMalaysian RecipesPeruvian Recipes

Made with by Francisco

© 2026 Clip Recipe

See you in the kitchen.

Back to recipes

Dawat Special Mutton Kali Mirch

Serves 1
facebook.com

Dawat Special Mutton Kali Mirch

facebook.com
Serves 1

Directions

  1. 1Heat 2 tablespoons of oil in a pressure cooker. Add 1kg mutton, 2 tablespoons of lassan adrak paste, hari elaichi, darchini, and kali elaichi. Stir and saute for 8 to 10 minutes.
  2. 2Add enough water to cover the mutton and pressure cook until 90% tender. High heat for the first whistle, then low heat for 10 minutes.
  3. 3In a separate pan, roast 2 tablespoons of sabut dhaniya, 1 tablespoon of shahi zeera, and 1 tablespoon of kali mirch, then grind into a fine powder.
  4. 4Make a dahi paste by blending 250g dahi, 1/2 cup tali pyaz, peeled 10-12 badam, and 7-8 hari mirch until smooth.
  5. 5Transfer the cooked mutton to a karahi. Saute until all excess water has evaporated.
  6. 6Lower the flame and add the dahi paste, the prepared spice powder, 1/2 cup oil, and 1.5 teaspoons of namak. Saute for 10 minutes.
  7. 7Add a small amount of water to adjust the gravy, cover, and cook for 10 minutes.
  8. 8Stir in 3-4 tablespoons of cream, 1/2 teaspoon of garam masala powder, 3-4 whole sukhi laal mirch, and 4-5 hari mirch. Garnish with hara dhaniya, cover, and cook for 5 minutes.

Ingredients

  • 2 tbsp oil
  • 1 kg mutton
  • 2 tbsp lassan adrak paste
  • 7-8 whole hari elaichi
  • 2 whole darchini
  • 2 whole kali elaichi
  • 2 tbsp sabut dhaniya
  • 1 tbsp shahi zeera
  • 1 tbsp kali mirch
  • 250 g dahi
  • 1/2 cup tali pyaz
  • 10-12 whole badam, peeled
  • 7-8 whole hari mirch
  • 1/2 cup oil
  • 1.5 tsp namak
  • 3-4 tbsp cream/malai
  • 1/2 tsp garam masala powder
  • 3-4 whole sukhi laal mirch
  • 4-5 whole hari mirch
  • hara dhaniya (optional)

Equipment

pressure cookerkarahimortar and pestleblender

Related recipes

More Indian recipes →
Chicken Changezi

Chicken Changezi

Indian · Dinner
Dhaba Style Chicken Tawa Masala

Dhaba Style Chicken Tawa Masala

Indian · Dinner
Bihari Gosht Handi

Bihari Gosht Handi

Indian · Drink
Chicken Malai Handi

Chicken Malai Handi

Indian · Dinner
Chicken Masala Biryani

Chicken Masala Biryani

Indian · Dinner
Muradabadi Chicken Biryani

Muradabadi Chicken Biryani

Indian · Dinner
Maggi Noodle Masala Tastemaker

Maggi Noodle Masala Tastemaker

Indian · Soup
Chicken Darbari

Chicken Darbari

Indian · Dinner
Pulao Biryani

Pulao Biryani

Indian · Dinner
Talahu Gosht

Talahu Gosht

Indian · Soup
Keema Curry

Keema Curry

Indian · Dinner
Chicken Yakhni Pulao

Chicken Yakhni Pulao

Indian · Dinner