Mutton Lababdar


Mutton 1 kg
Onion paste 2 cups
Tomato puree 1 cup (just add 2-3 tomatoes in a blender and make a puree)
Ginger garlic paste 3 tbsp
Cumin seeds 1 tsp
Black pepper corns 1 tsp
Black Cardamom 3-4
Cloves 3-4
Cinnamon sticks 2-3
Bay leaves 2-3
Turmeric powder 1 tsp
Kashmiri chilli powder 1 tbsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Mace/Javithri powder 1/2 tsp
Fresh Cream 1 cup
Green Capsicum 5-6 cubes
Coriander leaves
Fresh Cream 1 cup

1. Clean and wash the mutton and keep aside.Take a Kadai and add some oil, add cumin seeds and all the whole garam masala’s as mentioned above. Add the onion paste and saute for 5 minutes. Add the green chillies and ginger garlic paste and sauté Keep covered for sometime. Now add all the spice powders as mentioned and sauté. Then add the tomato puree. Again keep covered for 5 minutes. Add salt. Add the washed mutton and sauté for 5 minutes. Then add boiling water 3-4 cups.  Keep covered for 45 minutes until the mutton is well cooked. Alternatively transfer to a pressure cooker and cook for 5-6 whistles. Once mutton is cooked add the fresh cream and simmer for 10 minutes. Keep covered.  The curry will thicken by this time. Adjust the consistency of the gravy as per requirement. Add capsicum cubes and finally garnish with chopped coriander leaves.

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4 thoughts on “Mutton Lababdar”

  • Very nice 👌 recipes

  • Meat recipes during Lent!

  • Feona Anne Fernandes · Edit

    Mutton is not my preferred protein when it comes cooking for special days like Easter as I am a seafood lover. Wanting to try something new, I choose mutton lababdar, a decision I will not regret. I got more compliments for this dish than any other that was dished out for our Easter Dinner.
    Thank you Fr Warner for making me cook like a pro. Some comments received were, ” very flavourful and creamy” “excellent combination with the veg pulao” and the best one was “can we take some home”
    Thank you once again and looking forward to try out more recipes.


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