Mutton Chudwa | How to make Mutton Chudwa

Mutton Recipes | nonvegetarian

  • Prep Time 1 Mins
  • Cook Time 60 Mins
  • Servings 10


  • Spices for the mutton:
  • 1 kg Tender mutton
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Coriander (Dhaniya) Powder
  • 1/2 tbsp Roasted Cumin (Zeera) Powder
  • Salt
  • 1 tbsp Chilli Powder
  • 1/2 tbsp Turmeric(Haldi)
  • 1 tbsp Oil
  • 750 ml Water
  • For frying the Chudwa:
  • 3/4 Cup Oil
  • 1/3 Cup Cashew (Kaju)
  • 2 tbsp Ginger Garlic Paste
  • 3 Sprigs Curry Leaves
  • 6-7 Dry Chillies
  • 1-2 tbsp Chilli Powder
  • 1 tbsp Chaat Masala


  1. Rub all the spices into the mutton, add water and boil in a Pressure Cooker till 7-8 whistles are heard.
  2. When the steam subsides, open the cooker. Some water will be sill remaining. Let the mutton boil in the remaining water until the water evaporates completely and the mutton is cooked to very soft texture
  3. Let the mutton cool down completely. Now shred the mutton with fingers into thin strings.
  4. Heat oil in a Kadai and fry Kaju, whole dry red chillies and curry leaves. Take out when crisply fried.
  5. In the same Kadai, fry the Ginger garlic paste shredded mutton on medium flame till light brown. Keep mixing now and then.
  6. It will take approximately 25-30 minutes for the water to dry up and for the mutton to turn crisp. Put the stove off. Now add the fried Kaju, dry chilli and curry leaves along with chaat masala and chilli powder into the mutton. Toss well and let it cool.
  7. Once the mutton is completely cooled down, store it in an air tight container. The mutton chudwa can stay fresh for at least a month or more. This dish tastes very well with Dal rice or even with Ghee and rice.