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This recipe features tender mutton slow-cooked with a vibrant, spicy green chili, garlic, and coriander paste (thecha), creating a comforting and flavorful dish.
Total Time
60 mins
Servings
4
Calories
508
Difficulty
medium
for thecha
for thecha
packed, for thecha
bone-in or boneless
1 sliced for pressure cooking, 1 chopped for sautéing
divided
divided
or to taste, divided
for pressure cooking
Heat 1 tablespoon of oil on a pan (tawa) and roast 15 green chilies, 12 garlic cloves, and 1 cup of coriander leaves until slightly charred and fragrant.
Transfer the roasted green chilies, garlic, and coriander leaves to a mortar and pestle. Add 0.5 teaspoon of salt and grind them into a coarse paste (thecha). Set aside.
In a pressure cooker, combine 600 grams of mutton pieces, 1 sliced medium onion, 1 teaspoon of turmeric powder, 1 tablespoon of oil, and 1 teaspoon of salt. Add 1 cup of water.
Close the pressure cooker lid and pressure cook the mutton until tender. Once cooked, carefully open the lid and separate the cooked mutton pieces from the mutton stock. Preserve the stock.
In a separate pot or pan, heat 1 tablespoon of oil. Add 1 chopped medium onion and sauté until translucent.
Add the cooked mutton pieces to the sautéed onions. Add 0.5 teaspoon of turmeric powder and mix well, stirring to combine.
Add the prepared thecha (green chili, garlic, coriander paste) to the mutton and mix thoroughly. Gradually add the reserved mutton stock in parts, stirring constantly to ensure it's well incorporated and the mixture thickens.
Slow cook the mutton thecha on low heat until the flavors meld and the gravy reaches your desired consistency. Serve hot with bread or rice.
Per serving (4 servings)
Calories
508
Daily Value
25%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
for thecha
for thecha
packed, for thecha
bone-in or boneless
1 sliced for pressure cooking, 1 chopped for sautéing
divided
divided
or to taste, divided
for pressure cooking
Heat 1 tablespoon of oil on a pan (tawa) and roast 15 green chilies, 12 garlic cloves, and 1 cup of coriander leaves until slightly charred and fragrant.
Transfer the roasted green chilies, garlic, and coriander leaves to a mortar and pestle. Add 0.5 teaspoon of salt and grind them into a coarse paste (thecha). Set aside.
In a pressure cooker, combine 600 grams of mutton pieces, 1 sliced medium onion, 1 teaspoon of turmeric powder, 1 tablespoon of oil, and 1 teaspoon of salt. Add 1 cup of water.
Close the pressure cooker lid and pressure cook the mutton until tender. Once cooked, carefully open the lid and separate the cooked mutton pieces from the mutton stock. Preserve the stock.
In a separate pot or pan, heat 1 tablespoon of oil. Add 1 chopped medium onion and sauté until translucent.
Add the cooked mutton pieces to the sautéed onions. Add 0.5 teaspoon of turmeric powder and mix well, stirring to combine.
Add the prepared thecha (green chili, garlic, coriander paste) to the mutton and mix thoroughly. Gradually add the reserved mutton stock in parts, stirring constantly to ensure it's well incorporated and the mixture thickens.
Slow cook the mutton thecha on low heat until the flavors meld and the gravy reaches your desired consistency. Serve hot with bread or rice.
Per serving (4 servings)
Calories
508
Daily Value
25%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.