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Mooli Wala MeatMooli Wala Meat


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 Hour

Aditya sets up his kitchen overlooking the hills of Sanasar and tosses up a finger licking Kashmiri curry. This mutton curry has masalas in abundance and goes best with some steamed rice.

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  • 1 kg of mutton, cleaned

    1 Tbsp saunf / fennel seeds

    1 tsp cumin seeds

    1 tsp coriander seeds

    1/2 cup of mustard oil

    A pinch of heeng / asafoetida powder

    1 tsp turmeric powder

    2 tsp red chilli powder

    1 tsp dry ginger powder

    2 radishes chopped

    Salt to taste

    To pre cook the meat:

    2 cups of water

    3-4 green cardamom

    2 brown cardamom

    2 sticks of cassia / cinnamon

    6-8 cloves

    6-8 peppercorns


In a pressure cooker, pre-cook the meat with the whole spices and water, for about 20 minutes.

In the another pan, dry roast the saunf, cumin and coriander seeds, grind them and keep aside.

Heat the mustard oil in a deep vessel, mix the heeng powder with a dash of water and add to the oil.

Then mix the salt, ginger powder, turmeric powder, red chilli powder in a dash water and add this to the oil.

Stir well and add the freshly ground spices to the cooking masala.

Continue stirring for a minute to avoid any lumps.

Add the pre-cooked meat along with the stock.

Mix in the radish and add salt to taste.

Cover the pan and cook for an hour on a low flame or till the meat is tender.

Serve hot with rice. 

Key Ingredients: Mutton, Black Cardamom, Green Cardamom, Radish, Dry Ginger Powder, Red Chilli, Asafoetida, Mustard Oil, Fennel, Cumin Seeds, Coriander Seeds, Turmeric, Ginger, Cinnamon, Black Pepper, Cloves

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