Mutton With Jackfruit And Hungcurd

4 from 1 vote

Mutton marinated in hung curd and slow cooked in harmony with seasons' first unripe jack fruit and robust Indian aromatics.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 4


  • Mutton 750gms
  • Jackfruit 350gms
  • Hung Curd 100gms
  • Onions 4 big size finely sliced
  • Ginger garlic paste 1.5 tablespoon
  • Green Chilly paste 1 tablespoon
  • Chilly powder 1/2 teaspoon
  • Cumin powder 1teaspoon
  • Coriander powder 1 tablespoon
  • Cardamom 3to 4pods
  • Cinnamon 1small piece
  • Lime juice 1 tablespoon
  • Mustard oil : 4tablespoon
  • Turmeric 1 teaspoon
  • Salt


  • Marination Gently whisk the curd with a spoon. Make a mixture of turmeric, coriander powder, cumin powder, chilly paste, curd and lime juice. Marinate the mutton with the mix and let it rest for 45mins to an hour in the fridge.
  • Cut the raw jack fruit into small equal sized cubes , similar to curry cut meat size. Pressure cook for two whistles. Stir fry the boiled jack fruit with some salt, turmeric and chilly powder.
  • Temper the mustard oil with bay leaves, cardamom and cinnamon. Add the sliced onions and saute it to a nice brown color. Add the ginger garlic paste, cook on a medium heat till the spices are well cooked.
  • Add in the marinated mutton, mix well and cook it on low to medium heat, with the lid on untill the mutton is about 80% done. Add some warm water occasionally while scraping off the spices that gets stucked to the bottom of the wok.
  • When sufficient oil is released from the mutton, add in the fried jack fruit. Add in half a cup of warm water and bring everything to a proper mix.
  • Cover and cook on low heat for around 5 more mins or so, till the jack fruit absorbs sufficient flavor from the spices. Adjust the consistency with some warm water.


Savour this dish with some nice fluffy puri or naan. and a fresh salad of onion, lime and green chillies.

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4 from 1 vote

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Antara Boruah
Antara Boruah

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