Pakistani Mutton & Egg Masala

Its mothers day today and since i have been travelling a bit, i decided to pamper the family instead of vice versa.

A while ago, someone had sent a file of Pakistani recipes which i had saved. This is the only recipe i had tried from the file and it was well received by my family. At that time we landed up finishing the dish with barely anything left for pictures for a blog post. So decided to make it again and ensured that i removed some so i could click some pics.

On my recent trip to Mussourie I bought that wooden board and was waiting for an occasion to use it. Its just perfectly placed here in the pictures


The mutton masala is tangy and earthy and eggs always go well in any meat gravy.


1/2 kg mutton

4 boiled eggs

2 tbsp ghee

2 big onions finally chopped

2 chopped tomatoes

2 tsp tamarind pulp


1 tsp cumin seeds

1 tbsp coriander seeds

1/2 tsp turmeric powder

6 peppercorns

2″ cinnamon

2 cardamom

2 cloves

3 green chillies

2″ ginger

8 flakes garlic


1/2 bunch coriander leaves

1/4 bunch mint leaves


  1. Heat ghee in a pressure cooker and fry the onions till golden brown.
  2. Add tomatoes and fry well
  3. Add the ground masala paste and fry it off.
  4. Add the mutton and salt and fry it well in the masalas.
  5. Add water and the pressure cook the mutton till nearly done. (I did for 2 whistles and 10 mins on slow)
  6. Once pressure is off, open the lid and start cooking again
  7. Add the green chutney, tamarind pulp and stir well. Adjust seasoning
  8. Add eggs, and serve hot garnished with mint leaves