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  • Boil 1 kg mutton with onion, 4-5 green chillies, 2 tomatoes, 1 inch ginger, salt till soft.
  • Heat ghee, add 3-4 onions and fry till brown.
  • Add 1 spring curry leaves, 2 tablespoon garlic paste and 4-5 tablespoons Boston’s Mutton Masala Powder and fry.
  • Add boiled mutton, juice of tamarind (1 marble size) and stir.
  • Add thick milk of one coconut and keep stirring till gravy thickens.
  • Garnish with coriander leaves and sprinkle lime juice.
  • For Mutton Sukka: Instead of coconut milk add 1 grated coconut and stir well.