Bohra Style Kheema Muttar

Some days we just crave to eat familiar foods or something comforting! For me this recipe is just that. The Bohra Style Kheema Mutter is so versatile. It goes well with chappatti (Indian flatbread), rice, stuffed in a paratha (stuffed flatbread), samosa, philo pastry pockets, stuffed potato chops (cutlets) and so much more!

This is also a small tribute to the bohra community from I have borrowed this recipe. The peaceful and loving community’s love for life and food is infectious.

Whole spices (4 cloves, 3 green cardamom, 1 large black cardamom, 3-4 threads of mace, 1 inch piece of cinnamon, 1 large bay leaf, 5 peppercorns)
2 tablespoons of ghee (clarified butter)
1/2 kilogram lamb mince (preferably not very lean, a little fat helps roast the meat better)
2 finely sliced onions
3 tomatoes chopped fine
One bunch fresh coriander chopped fine
One handful of chopped mint leaves
Salt to taste
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon red chilli powder
2 teaspoon cumin powder
1 & 1/2 teaspoons coriander powder
1/2 teaspoon dry mango powder
2 teaspoons garlic paste
1 teaspoon ginger – chilli paste (1 inch ginger root + 1 green chilli)
1/2 cup of boiled green peas

Heat a wok or pressure pan. Add the clarified butter. Drop the whole spices in and roast till fragrant.


Next add the sliced onions and fry till golden brown. Add the garlic paste and the ginger-chilli paste.


Continue to brown a little more. Add the tomatoes, next add the dry spices except the dry mango powder and fry till the oil separates from the mixture.


Add the lamb mince and cook on a low flame covered for 40 mins to an hour, stirring now and then.


Once the meat leaves oil, and some of it may be in excess, which you can drain off later, add in the boiled peas. Cook for 5-7 mins.
Lastly add salt as per taste, the dry mango powder, chopped mint & coriander.


It is ready to serve. Leftovers goes well in a taco with lettuce & cheese or even in a simple grilled sandwich.



Kashmiri Mutton Rogan Josh

This traditional kashmiri dish is loaded with flavors like I have never tasted before. The original recipe calls for a root called ratanjot which gives this dish a unique red colour but in the absence of that I have used kashmiri chili powder which is sweeter in taste than regular chili powder and also gives that beautiful red colour.  The kashmiri pandits do not use garlic or onion to make this dish but I’ve added it to give the sauce a bit more body. I recently made this for a party and hence cooked almost 3kg of meat but the recipe has been adapted to make smaller quantities.


Mutton (lamb) 1 kg

Whole spices (4 cloves, a few threads of mace, black cardamom, 1/2 inch cinnamon, 3 bay leaves, 3 green cardamom, 6 black peppercorns)

1 small onion chopped fine

2 teaspoons ginger garlic paste

Mustard oil – 2 tablespoon

Curd beaten – half a cup

Salt to taste

1 teaspoon of sugar

2 tablespoon of dry Kashmir chili powder mixed in a little water

2 teaspoons dry ginger powder

3 teaspoons aniseed (saunf) powder

2 teaspoons cumin seeds

2 teaspoon garam masala powder

Half a cup ghee (clarified butter)

Half a teaspoon of asafoetida powder

1/2 teaspoon nutmeg powder


Marinate the meat with ginger garlic paste, mustard oil and salt and leave it aside. Preferably marinate the meat a day before if you can, but if you can’t then at least for a couple of hours, it makes the meat tender.

In a large wok, heat clarified butter. Add the whole spices and cumin. When it turns fragrant add the onion and brown lightly. Next add the marinated meat and cook on a slow flame sealing the meat and browning it. Add salt to taste and the sugar. It will leave water, dry up all the liquid.

Next add the asafoetida, kashmir chili paste and yogurt. Let it simmer for about 15-20 minutes on a slow flame till the meat is cooked. If the liquid had dried up you can add a little water.

Lastly add the ginger powder, nutmeg powder, aniseed powder and the garam masala. Cook for another 5 minutes and server hot with rice or Indian bread like naan.


You may even make the gravy thinner by adding more water to it. I like to add potatoes too but that is optional.