Mustard Mutton in Yogurt

Based on the book Classic Recipes from Himachal Pradesh


  • 3 Tbsp butter
  • 3 Tbsp oil
  • 3 lb meat some with bones, pat dry
  • 1/2 onion chopped
  • 4 cloves minced garlic 
  • 1.5 Tbsp tumeric
  • 1/4 tsp asafetida (very stinky)
  • 3 Tbsp chickpea flour 
  • 1 qt yogurt
  • 1/2 tsp salt
  • 1.2 tsp red chili powder
  • 2 tsp cumin seeds
  • 2 tsp mustard powder 
  • chopped roots/potatoes


  1. Heat oil until hot, then add the butter
  2. When butter starts to bubble, add meat to brown. Set aside using slotted spoon in a metal bowl with paper towel.
  3. While waiting for meat to brown, whisk the following together in a separate bowl:
    • the yogurt
    • chickpea flour.
    • tumeric
    • red chili pepper
  4. When last batch of meat is set aside, using a spoon remove all but about 3 Tbsp oil left in the pot. Bring fire to medium.
  5. Now it’s a good time to turn oven on at 350F (175C).
  6. Add onions, garlic, cumin seeds, and asafetida to the pot. Mix well.
  7. When onions are softened add mustard powder.
  8. Add the meat back in. Stir. Then add the yogurt mixture in. Turn heat high until the mixture starts to boil. Stir.
  9. Place in oven for 1 h.
  10. Add roots/potatoes and return to oven for 30 min.
Serve with plain rice.

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