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Mutton – Channa


  • Mutton – ½ kilo
  • Kabuli Channa (soaked and 3/4th cooked) – 1 cup
  • Onions – 2 (sliced)
  • DH Ginger Garlic Paste – 1½ tbsp
  • DH Meat Masala – 2 tsp
  • DH Turmeric Powder – ½ tsp
  • DH Coriander Powder – 1½ tsp
  • DH Chilli Powder – 2 tsp
  • DH Vinegar – 1½ tsp
  • Cinnamon stick – 2 small pieces
  • Oil – 3 tbsp
  • Coriander leaves – 2 sprigs (chopped)
Cook the mutton along with a bit of ginger garlic paste, salt and turmeric powder. Keep aside the stock. Heat oil in a pan and splutter the cinnamon stick pieces. Add onions, ginger-garlic paste and salt. Saute well. Add all the dry masalas and fry for a minute. Add the vinegar, mix well and pour in the mutton stock. Add the cooked channa and coriander leaves. Close with a lid and reduce the gravy till thick. Remove the lid and cook till the gravy coats the meat. Serve hot with paratha or chappathis.
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