Mutton Uppu Kari
While there are many kinds of mutton dishes that are popularly enjoyed across the country for Eid, Sarvanan Palaniappan, executive chef at Sheraton Grand Chennai Resort & Spa, believes Mutton Uppu Kari is a hidden gem.
He explains, “Uppu Kari is a very traditional Chettiar dish and one of the best-kept secrets of the vibrant Chettinad cuisine of Tamil Nadu. Today, one can find several variations of this dish, but very few of these do justice to the real heritage of this preparation.”
The Chennai-based chef adds, “The Uppu Kari is all about the smoky, vibrant and fiery flavour of the dried chillies; not just any variety but the plump, round ones that are called gundu milagai in South India. Easily available at all Indian stores and grocers, these chillies are not very hot when kept intact. The combination of dried chillies with the shallots and garlic slow roasted with the mutton in a large wok, is what gives this dish its flavour.”
Ingredients: Mutton 500 gmsGingelly oil 100 mlRed chillies whole (gundu milagai) 15 nosCinnamon stick, small piece 1 noGarlic, sliced 100 gmShallots 150 gmOnion, chopped 100 gmTurmeric powder 10 gmCountry tomatoes 100 gmSalt to taste
Method:1. Heat oil in a heavy-bottomed iron kadai; when the oil is hot enough but not smoking, add the whole chillies. Stir for a few seconds till fragrant.2. Lower the heat a little and add the cinnamon and sliced garlic. Continue to stir, ensuring that the spices do not burn.3. Add the whole shallots, onion and turmeric powder; continue to stir for a minute or two till the onions have softened lightly.4. Add the tomatoes and cook for 2-3 minutes till it has softened and start to release their juices. Then add the mutton pieces and season with salt. Stir and cook without any water for another 4-5 minutes.5. Add 1 cup of water and bring to a boil. Then keep covered and simmer on low heat for 40-45 minutes or until the meat has become tender. Stir occasionally. (If you feel the mixture is a little dry before the meat is cooked well, then add more water.6. Once the meat is almost done, remove the lid and braise till all the water has evaporated, the meat has darkened, and the sauce has beautifully coated the meat.7. Serve warm with a traditional South Indian meal; this dish also pairs well with steamed rice, dosa and idlis.
Hare Mirch Ka Ghost
Brighten up your Bakri Eid celebrations with another delectable mutton dish because Anuradha Joshi Medhora, who is the chef & co-founder of The Silver Train in Mumbai, says you can make Hare Mirch Ka Gosht.
She explains, “This is a robust North Indian mutton preparation where tender cuts of goat are slow-cooked with fresh green chillies, caramelised onions, curd, and whole spices. Unlike a red chilli curry, this dish derives its heat and aroma from fresh hari mirch, balanced with ghee, coriander, and a gentle smokiness from slow bhuna cooking. The result is a rich, velvety gravy with bright green spice notes and deeply comforting flavours.”
Ingredients:Mutton leg or shoulder, medium pieces 200 gmGhee 25 gmOil 27 gmGreen chillies, julienned 20 gmOnions, grated 90 gmGinger paste 24 gmGarlic paste 24 gmCurd, whisked 90 gmFresh coriander, chopped 10 gm
Whole SpicesCumin seeds 2.4 gmBay leaf 1 gmGreen cardamom 1 gmCloves 2 nos
Spice PowdersCoriander powder 2 gmTurmeric powder 1 gmGaram masala 1 gmSalt to taste
Method:1. Heat the oil and ghee together in a heavy-bottom handi or pan. Add cumin, bay leaf, cardamom, and cloves. Allow the spices to crackle and release aroma.2. Add grated onions and cook patiently on medium heat until deeply golden and lightly caramelised.3. Add ginger and garlic paste. Bhuno well until the raw aroma disappears and the fat begins to separate.4. Add the mutton pieces and sear thoroughly on high heat until lightly browned.5. Add turmeric, coriander powder, and salt. Mix well.6. Lower the heat and gradually add whisked curd, stirring continuously to avoid splitting. Cook until the masala thickens and the oil separates.7. Add the julienned green chillies and enough hot water to cover the meat lightly.8. Cover and slow-cook until the mutton is tender and the gravy reaches a rich, coating consistency. Stir occasionally during cooking.9. Finish with garam masala, chopped coriander, and a spoon of hot ghee if desired.10. Rest for a few minutes before serving.
Balochistan Kadhai Gosht
Chef Dhiraj Dargan at Comorin says there is a lot more that you can do with mutton and recommends making the Balochistan Kadhai Gosht this Eid.
He explains, “The Balochistan Kadhai Gosht robust, rustic mutton preparation from the Balochistan region, celebrated for its minimal spices, slow-cooked depth, and emphasis on the natural flavour of meat and tomatoes.”
Dargan adds, “Unlike many North Indian karahis, the Balochi version relies on restraint rather than heavy masalas. The flavour profile is meat-forward, with tomatoes, black pepper, green chillies, and ghee forming the backbone of the dish.”
IngredientsMutton on the bone (preferably ribs or shoulder) 800 gmTomatoes, roughly chopped 500 gmGinger, julienned 40 gmGarlic paste – 1 tbspGreen chillies, slit 5–6 nosWhole black peppercorns, crushed 1 tspCoriander seeds, lightly crushed 1 tspRed chilli flakes 1 tspTurmeric powder 1/4 tspSalt to tasteDesi ghee 80 gmOil 2 tbspFresh coriander leaves a small handful Method1. Heat a heavy-bottomed karahi or pan. Add oil and half the ghee.2. Add the mutton and sear on high heat for 8–10 minutes until lightly caramelised. Stir in the garlic paste and cook briefly till aromatic.3. Add salt, crushed coriander seeds, black pepper, turmeric, and chilli flakes. Mix well.4. Add the chopped tomatoes and cook on medium heat until they completely soften and release their juices.5. Cover and cook on low heat for 60–70 minutes, stirring occasionally. Add a splash of hot water only if required. Traditionally, the meat cooks in its own juices.6. Once the mutton turns tender and the fat begins to separate, add slit green chillies and half the ginger juliennes.7. Finish with the remaining ghee and cook uncovered on high heat for 5 minutes to achieve the characteristic glossy karahi finish.8. Garnish with fresh coriander and the remaining ginger juliennes.
Bakri Eid 2026: Follow these 3 lesser-known mutton dish recipes to celebrate
