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A rustic and fiery Rajasthani delicacy where tender mutton is slow-cooked with a blend of whole spices and fiery red chilies. This hunter-style curry boasts a deep, smoky flavor and rich, dark gravy, perfect with flatbreads.
For 4 servings
Marinate the Mutton
Sauté Aromatics and Onions
Brown the Mutton (Bhunao)
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A rustic and fiery Rajasthani delicacy where tender mutton is slow-cooked with a blend of whole spices and fiery red chilies. This hunter-style curry boasts a deep, smoky flavor and rich, dark gravy, perfect with flatbreads.
This rajasthani recipe takes 130 minutes to prepare and yields 4 servings. At 489.52 calories per serving with 54.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Slow Cook the Curry
Finish and Serve
For a traditional smoky flavor, place a small steel bowl in the center of the finished curry. Add a piece of live charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the pot with a lid for 5-7 minutes to infuse the smoke.
Increase the amount of hot red chili powder to 1.5 tsp and add 2-3 slit green chilies along with the tomato puree for an extra kick of heat.
Add 2 medium potatoes, peeled and quartered, to the curry along with the hot water in step 5. They will cook along with the mutton and absorb the delicious flavors of the gravy.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
As a red meat, mutton is rich in heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The curry contains spices like turmeric, ginger, and garlic, which have natural anti-inflammatory properties that can help reduce inflammation in the body.
Mutton provides essential B vitamins, particularly B12, which is crucial for nerve function, DNA synthesis, and the formation of red blood cells.
A typical serving (around 425g) of Shikari Mutton Curry contains approximately 550-650 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mutton cut used.
It can be part of a balanced diet when consumed in moderation. Mutton is an excellent source of high-quality protein, iron, and B vitamins. However, it is also high in saturated fat and calories due to the red meat and ghee.
Yes, you can substitute lamb for mutton. Lamb is more tender and will cook faster. Reduce the slow-cooking time in step 5 to about 60-70 minutes, or until the lamb is fork-tender.
Shikari Mutton Curry pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Missi Roti. It also goes well with regular chapati, naan, or steamed basmati rice.
The deep, dark color comes from two key steps: browning the onions to a deep golden brown (not burnt) and thoroughly cooking the masala until oil separates ('bhunao'). Don't rush these stages. Using Kashmiri red chili powder also contributes a rich red hue without excessive heat.
Yes. Follow the recipe until step 4. After adding water in step 5, secure the lid and pressure cook on medium-low heat for 20-25 minutes (about 5-6 whistles). Let the pressure release naturally before opening.