Mutton Malai

Make perfect mutton malai at home and enjoy your meal with friends and family. Share your feedback in comments below. #HappyCookingToYou #ShanSpices

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  • Mutton boneless cubes ½ kg
  • Meat tenderizer 1 tsp
  • Dahi (Yogurt) whisked 1 Cup (room temperature)
  • Cream ¼ Cup
  • Lemon juice 1 tbs
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Ghee 3 tbs
  • Koyla (Charcoal) for smoke
  • Ghee ¼ Cup
  • Hari elaichi (Green cardamom) 2
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Darchini (Cinnamon sticks) 2
  • Tez paat (Bay leaf) 1
  • Hari mirch (Green chili) chopped 1 tbs
  • Pyaz (Onion) chopped 1 medium
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Garam masala powder ½ tsp
  • Doodh (Milk) ¼ Cup or as required
  • Lal mirch (Red chili) crushed 1 tsp
  • Hara dhania (Fresh coriander) chopped


In pot,add mutton boneless cubes,meat tenderizer and mix well.

Add yogurt,cream,lemon juice,ginger garlic paste,salt and ghee,mix well and marinate for 30 minutes.

Give a charcoal smoke for 3 minutes.

Now place the pot over the stove,mix well and bring it to boil.

Cover & cook on low flame until mutton is tender (approx. 40-45 minutes) and keep mixing in between & set aside.

In wok,add ghee and let it melt.

Add green cardamom,black peppercorns,cinnamon sticks,bay leaf and mix.

Add green chilies and mix well.

Add onion and cook until translucent.

Add coriander powder,red chili powder,garam masala powder and mix well for 2 minutes.

Now add cooked mutton with gravy and mix well.

Add milk and mix well.

Add red chili crushed,fresh coriander and mix.

Cover and cook on low flame until oil separates (4-5 minutes).

Garnish with fresh coriander & serve!

Recipe By: Seema Hanif

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