Prepare time: 30 mins
Cook: 60 mins
Serves: 6 Persons


  • 1 Kg diced Mutton/Lamb
  • 600 gms onion, sliced
  • 3 Garlic cloves (crushed)
  • 5 tbsp ginger-garlic paste
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder
  • 2 tbsp Kashmiri Chilli
  • 3 tbsp lemon juice
  • 200 gms yogurt
  • 3/4 cup mustard oil
  • 1 tsp fennel powder
  • 2 tsp garam masala powder
  • 5 Cloves
  • 6 Black peppercorn
  • 4 inch cinnamon sticks
  • 3 Bay leaf
  • 2 tsp cumin seeds
  • 2 tsp cumin powder, roasted
  • Dough to seal the pot
  • Salt as per taste

Directions For Champaram Masala Mutton Curry

  1. Marinate the mutton with little mustard oil and all the ground spices  remaining ingredients. Keep it aside for 30 minutes.
  2. Take a big earthen pot or a heavy bottom saucepan. Add the remaining oil and the marinated mutton and all remaining ingredients with 200ml water. Seal the edges with dough.
  3. Cook on low heat and let the mutton cook for 45-50 minutes.
  4. Take out the dough seal after 45 minutes, check if the oil has come up and the mutton is tender and well-cooked.
  5. Cook for another 10 mins if it’s too watery.
  6. Garnish with coriander leaves and ready to serve.

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