Mutton Marvella

Mutton Marvella

Published February 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 60 min

Prep Time: 20 min | Cook Time: 40 min


Mutton is classified as red meat and hence is better to be used sparingly, regardless of the present state of your health. Mutton tastes best when cooked to the perfect consistency.

Nutrition Facts
Serving size: 1/2 cup
Calories per serving: 200
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 4.3g 22%
Sodium 260mg 11%
Total Carbohydrate 9.1g 3%
Protein 16.9g 23%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 pound mutton; cut into medium sized pieces and thoroughly cleaned
  • 1 large onion; peeled and chopped
  • Ginger garlic paste; made by blending 2 inch piece of ginger and 3 cloves of garlic
  • 1 Cinnamon stick
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 1 Bay Leaf
  • 1 Star Anise
  • 1 Clove
  • 1 teaspoon chili powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder;
  • 2 teaspoon of coriander powder
  • 1 Large Tomato; chopped
  • 1 cup of water
  • Salt to taste
  • 2 tbsp of finely chopped coriander leaves; for garnishing
  • 2 tbsp of vegetable oil

Step by Step:

  1. Make a fine paste of ginger and garlic and keep it aside. Take a pressure cooker and add oil to it. When the oil is hot, add mustard seeds and allow them to crackle. Now add the chopped onions and sauté well for 2-3 minutes. When the onions have turned golden brown, add the ginger garlic paste and sauté well for 2-3 minutes on simmer. When oil begins to separate from the paste, it is an indication of being thoroughly sautéed.
  2. Now add the turmeric powder, coriander powder and chili powder and sauté well for 3 minutes on low flame and mixing constantly to avoid burning of the spices. When the Masala turns a bit dark, add the chopped tomatoes and mix well. Allow the pulp of the tomatoes to be cooked well and blend in with the spices. When the oil begins to separate, add the mutton pieces and mix well to coat them with the spices and tomatoes.
  3. Allow the mutton to cook on medium flame for 3-4 minutes. Grind all the whole spices like cloves, star anise, cardamoms and cinnamon into a fine powder and add to the mutton. Using freshly prepared powder ensures that the aroma of the spices is maintained.
  4. Now add 2 cups of water and close the pressure cooker with its lid. Place the whistle and allow to cook on medium flame. The mutton should be cooked perfectly in 30 minutes.
  5. Switch off the flame and wait for 5-10 minutes in order to allow the pent-up steam to be released before removing the whistle and lid of the cooker. Garnish with chopped coriander leaves and serve hot with Rotis, Naans or Rice.