Kashmiri Mutton Masala

  1. Mutton – 1/2 kg (cooked)
  2. Onion – 1
  3. Tomato – 1 big
  4. Ginger & Garlic – 1 tablespoon each chopped
  5. Garammasala – 2 teaspoon Chilli powder – 1 tablespoon Coriander powder – 1 tablespoon
  6. Coconut – 1 cup
  7. Aniseed (perumjeerakam) – 1/2 teaspoon
  8. Water – 1/2 cup Oil Salt

Grind coconut with aniseeds & little water & make a paste.Heat oil in a pan & saute onion for 5 minutes. When onion becomes brown add chopped ginger & garlic & saute. Add masala powders.When oil starts appearing add tomato & saute.When tomato is cooked add coconut paste. Saute for 5-6 minutes. Add mutton & mix well. Add 1/2 cup water & cook for 10 minutes.Garnish with coriander leaves. Serve hot with roti or rice.


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8 thoughts on “Kashmiri Mutton Masala”

  1. Hi Maria,
    Isnt perumjeerakam known as Fennel in english? Got confused because the indian stores where im staying sell perumjeerakam in the name of Fennel and the star thakolam as aniseed. Im new to cooking so wanted to clarify the same. Thanks in advance.

    • Hi Ben,

      Perumjeerakam is commonly known as fennel in English. However in some cases, I’ve seen it mentioned as aniseed also. Thakolam is commonly known as star anise.

      All the best for your cooking experiments & happy cooking :)

      Hope I didnt confuse you more ;)


  2. ur recipe looks grest..here is one quick question.ur recipe calls for cooked mutton,does it mean boiled?

  3. hey..tried out this recipe though i had planned on muton olathiyathu..didnt have the whole spices for the other one..anyways this came out beautifully..mutton recips i tried in other sites have mostly been flop..somehow this is one of the rare recipes that works for me with mutton!

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