5 from 2 votes


The nutritious and flavorful goat meat cooked in its own fats, without using a single drop of oil
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Shaveta Kaushal


For marinade:

  • Mutton pieces- 400 gm
  • Onion paste- 3-4 tbs
  • Ginger- garlic paste- 1 tbs
  • Curd yogurt- 2 tbs
  • Turmeric powder- 1 tsp
  • Red chilly powder- as per taste
  • Kashmiri red chilly powder- 1 tsp
  • Green chilles- 1-2 slit
  • Garam masala- 1 tsp

For curry:

  • Bay leaf- 1
  • Green cardamom- 2
  • Cloves- 4
  • Cinnamon stick- 1 small
  • Tomato puree- 2 tbs
  • Potatoes- 2 cut into halves (optional)
  • Salt- as per taste
  • Coriander leaves- as needed


  1. Marinade the mutton pieces with the ingredients listed under marinade, and keep aside for 2 hrs.
  2. In a thick bottom pan, lightly roast the bay leaf, cardamoms, cinnamon and cloves on low flame. (you may use very little oil at this step, but I confined myself to be true to the name of this recipe).
  3. Put in the marinated mutton with all the contents and cook at medium flame while stirring occasionally.

  4. When the mutton pieces get a little seared and start releasing oil, add the tomato puree and cook again.
  5. Add in some water, salt and potatoes (if using), cover the lid and cook for about 40-60 min or until mutton is cooked. (You may transfer the contents into a pressure cooker and proceed for this step for faster cooking).

  6. Garnish with coriander leaves.
  7. Serve hot with rice or any Indian bread (I used naan).
  8. Enjoy!