Punjabi Mutton Tariwala
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Punjabi Mutton Tariwala is the quintessential home-style meat preparation from the rural households of Punjab, known for its thin, fiery, and soul-satisfying gravy (Tari). This recipe features mutton on the bone slow-cooked with a generous amount of onions, ginger, and whole spices until the meat is buttery soft and the fat forms a vibrant red layer on top. Unlike heavy restaurant curries, Tariwala Mutton is celebrated for its light consistency and high spice levels, making it the perfect accompaniment for soaking up with rice or rotis. It represents the rustic simplicity and bold flavors of North Indian village life. Serve hot with steamed basmati rice or tandoori rotis for a classic Punjabi Sunday lunch.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil is mandatory for achieving the authentic pungent kick and vibrant color of a traditional Punjabi Tari.
- Frying the mutton with onions (Bhuna stage) before adding water is the absolute secret to a deep, professional-grade flavor.
- Always use bone-in mutton; the marrow and bone juices are essential for providing the richness to the thin gravy.
- Do not skip the coriander; it adds a fresh herbal note that balances the intense heat of the 'Tari'.
Nutritional Information(Per 1 portion (300g))
380 kcal
24g
26g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.