Dhaba Mutton

The Dhaba Way

Indian cuisine boasts of a unique range of curries and gravies. Whole spices lend a magical aroma to them while onions, ginger and garlic give them body and taste. Tomatoes may be the commonly used souring agent but dahi also lends a velvety, unmatchable texture to a gravy. A dhaba style mutton is just that – robust, aromatic and flavourful ! Did I forget to say delicious ?!

Dhaba Mutton:

  • 1 kg mutton, cleaned and cut into even sized chunks
  • ¾ cup Verka Dahi
  • ½ tsp haldi
  • 3-3½ tbsp Verka Ghee
  • 1½ tbsp cloves, green elaichi and broken cinnamon (mix of all 3)
  • 2 each of bay leaves and black cardamoms
  • Salt to taste
  • 1¼ cups chopped onion
  • 1½ tsp minced ginger
  • 1½ tbsp ginger-garlic paste
  • ½ tsp each garam masala, kasoori methi, haldi and jeera powder
  • 1 tbsp dhaniya powder
  • Salt and chili powder to taste
  • 1 large tomato, chopped



  • Marinate the mutton in haldi, Verka Dahi and salt, cover and refrigerate for at least 2 hrs.
  • Heat Verka Ghee in a heavy pan and sizzle the whole spices till fragrant.
  • Add chopped onion and saute till lightly browned, followed by ginger garlic paste and a little salt.
  • Add haldi, chili powder and dhaniya powder. Stir for 3-4 minutes.
  • Tip in the chopped tomatoes and cook till the mixture is mushy and the oil is visible along the edges.
  • Slide in the marinated mutton pieces along with the marinating juices.
  • Add jeera powder and stir well to coat.
  • Boil 1¼ cup of water and add to the pan. Stir everything to combine, then slow cook for 50-60 minutes.
  • By now, the mutton should be tender and the ghee floats on top of the gravy.
  • Prior to serving, stir in the minced ginger, garam masala and kasoori methi.


Note: Remove the marinated mutton from the fridge 30 minutes befor you commence cooking. If you are in a hurry, you can cut the cooking time of this dish. Pressure cook for 4 whistles, then check if the mutton has tenderized. You may add fresh dhaniya on top. I personally prefer not to have too many elements to confuse the palate.