Uploaded January 2026 | Updated September 2026, 2 weeks ago

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A never tried before Mutton recipe, cooked for the first time on channel with the amazing Gulshan Devaiah 🍴✨
This week on Your Food Lab, I had the absolute joy of spending the day in the kitchen with this brilliant and charming actor. I’ve always loved the characters he’s played, and cooking with him was such a delight!

We explored a mix of flavours, from the rich comfort of Bengali cuisine, to the fresh zest of Greek dishes, a touch of Coorg magic, and even Kantara inspiration 😍.
In this episode, we created a Mutton recipe inspired by three different Mutton recipes of mine, and I can’t wait to see if you can guess the name in the comments 👀😅.

The whole experience was full of laughter, stories, and seriously delicious food. Plus, he shared some amazing food insights too ❤️

Watch the video till the end, tell me what you think, and don’t forget to like, share, and subscribe for more episodes where food, stories, and wonderful people come together at Your Food Lab 🥰

SK Style Mutton Curry
Prep time: 30 minutes
Cooking time: 2 hours
Serves: 4-5 people

Ingredients:

Mutton Marination
MUTTON | मटन 1 KG
GINGER–GARLIC–GREEN CHILLI PASTE | अदरक–लहसुन–हरी मिर्च पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी ½ TSP

For Vaatan (Paste)
ONION | प्याज़ 2 MEDIUM
DRY COCONUT | सूखा नारियल ¼ NO.
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 2 INCH
GARLIC | लहसुन 1 FISTFUL (30 CLOVES)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL

Final Cooking
GHEE | घी 2–3 TBSP
OIL | तेल 1 TBSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH
JAVITRI | जावित्री 1 NO.
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 300 GRAMS (CHOPPED)
AGRI MASALA | आगरी मसाला 1 TBSP
TURMERIC POWDER | हल्दी ½ TSP
CURD | दही 2–3 TBSP (WHISKED)

Finishing
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुना कसूरी मेथी पाउडर
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

For Serving:
Cooked Rice
Rice Bhakri
Solkadhi

Method:
In a large bowl, add the mutton along with ginger-garlic-green chilli paste and turmeric. Mix well so that every piece is evenly coated. If you want to add a smoky restaurant-style flavour, place a small piece of live charcoal in a steel bowl inside the mutton, pour a little ghee over it, cover the bowl immediately and let the smoke infuse for a few minutes. Remove the charcoal and keep the mutton aside.
To prepare the vaatan, place a papad jali directly on a high flame. Put the onions, dry coconut and green chillies on it and roast them until they are well charred. Be careful while roasting the dry coconut as it can catch fire quickly. Once nicely roasted, transfer everything onto a chopping board and let it cool slightly. Peel off and discard the burnt skin of the onions. Add the roasted onions, coconut and green chillies to a mixer jar along with ginger, garlic and a large handful of fresh coriander with stems. Add a little water and grind to a fine, smooth paste. This aromatic paste is the flavour base of the curry.
For the curry, heat ghee and oil together in a heavy-bottomed kadhai over medium-high flame. Add bay leaves, cinnamon, javitri, green cardamom, black cardamom and cumin seeds and let the spices crackle and release their aroma.
Add the chopped onions and cook them, stirring regularly, until they turn deep golden brown.
Lower the flame and add Agri masala and turmeric powder along with a splash of hot water.
Stir well and cook the spices until the rawness goes away and the oil starts to separate. Now add the prepared vaatan and the whisked curd. Stir continuously and cook this masala until it becomes thick, crumbly and glossy with oil separating from the sides.
Add the marinated mutton to the kadhai and mix well so the meat is coated with the masala. Cook on medium-high flame for 5–7 minutes, allowing the mutton to sear and start releasing its moisture. Cover and cook on low flame until the mutton releases more juices and begins to soften.
Add hot water as required to form the gravy, cover again and cook on low flame until the mutton becomes soft and tender. Stir occasionally to prevent sticking and allow the flavours to develop.
Once the mutton is fully cooked, check the consistency of the gravy and adjust it if needed by adding a little hot water or reducing it further.
Finish the curry with garam masala, crushed kasuri methi, fresh coriander and a squeeze of lemon juice. Stir well and switch off the flame.
Serve this rich, smoky SK Style Mutton Curry hot with rice, rice bhakri and a chilled glass of solkadhi for a truly authentic experience.

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