Patiala Shahi Meat: The Splendid Mutton Stew From The Royal House of Patiala

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    30 mins
  • Cook time
    105 mins
  • Passive time
    15 mins


  • 1.2 Kg Zappfresh Mutton Curry Cut

  • 125 gms Ghee

  • 250 gms Onions

  • 25 gms Ginger Paste

  • 25 gms Garlic Paste

  • 4 nos Black Cardamom

  • 5 nos Cloves

  • 2 nos Bay Leaves

  • 2 sticks Cinnamon (1-inch)

  • 3 gms Black Peppercorns

  • 5 gms Red Chili Powder

  • 3 gms Turmeric

  • 20 gms Coriander powder

  • 250 gms Tomatoes

  • 20 gms Ginger

  • 12 gms Cumin Seeds

  • 20 gms Coriander

  • 2 Tbs. (Or As Per Taste) Salt


Patiala Shahi Gosht (or Mutton Patiala) is a lamb stew with juicy pieces of mutton simmered in a light sauce with onions, tomatoes, and mild spice, traditionally cooked in a handi. “Shahi Gosht” here means royal mutton, shahi means royal and gosht translated in English is mutton. And since this recipe came from the Royal House of Patiala, it is called “Patiala shahi gosht”. It tastes best when made with Zappfresh Mutton Curry Cut.


THE MUTTON: Unwrap your scrumptious Zappfresh Mutton Curry Cut.

THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and cut ginger into thin roundels. Clean, wash and chop the coriander.

THE PEPPER: Pound with a pestle.

THE CUMIN: Put in a blender and make a fine powder.


Heat ghee in a handi, add the Zappfresh Mutton Curry Cut, onions and salt, bhunno* over low heat until both are light brown. Add the ginger and garlic pastes., bhunno* for 8-10 minutes, add cardamom, cloves, bay leaves, cinnamon, and pepper, stir for 30 seconds. Then add water (approx 750ml), cover and simmer, stirring occasionally, until the mutton is tender. Remove the pieces of mutton from the gravy and keep aside. Add red chilies and turmeric to the gravy, stir, add coriander powder and stir. Increase to medium heat, add tomatoes and bhunno* until mashed, add water (approx 60ml) and simmer.

Meanwhile, skewer a ginger roundel between 2 pieces on a 2-inch wooden stick, place the skewers in the gravy and simmer for 5 minutes, turning the skewers at regular intervals. Add cumin powder and stir for a minute. Adjust the seasoning.


Arrange the skewers on a flat dish, pour on the gravy, garnish with coriander and serve with Tandoori Paratha.


*bhunno: A combination of light stewing, sauteing and stir-frying.


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