Chukandar Ghosht ~ Beetroot Mutton Curry



Something I like about our neighboring country’s cuisine is that they include vegetables in their meat curries. You will find spinach in their mutton curry, methi in their chicken curry, etc. I guess some of the influences are found in some of our North side states as well, though I am not very well aware of the same.


I found “Chukandar Ghosht” in a group mainly of Pakistani members. The color and the recipe allured me. I am sure all of you agree how beautiful the color of beetroot makes any dish look. Just giving you some examples, like the Beetroot Raita and the Eggless Red Velvet Muffins. I had to make it somehow, since my kids are very fond of beetroot. This is such an easy-to-put-together curry, with no tough ingredients and tastes amazing with some hot naans or simple steamed rice. Try to use tender mutton with bones, since it would give maximum flavor to this gravy. I was just reading that this meal is prepared quite often in the North Indian states especially during the winter times when beetroot is in season. I was wondering to myself – what better time to post this recipe as well! 🙂





Chukandar Ghosht ~ Beetroot Mutton Curry

Course Non-vegetarian
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Rafeeda


  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2 onions thinly sliced
  • 2 green chillies slit
  • 750 gm mutton washed and drained
  • 1/2 tsp chilli powder
  • 1/4 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 350 gm beetroot 2 medium, peeled and grated
  • 1 large tomato chopped fine
  • Salt to taste
  • 1/2 tsp garam masala powder
  • 1 tbsp kasuri methi
  • Coriander leaves for garnish


  • Heat oil in a pressure cooker. Crackle the cumin seeds.
  • Add the ginger garlic paste and saute till raw smell is gone.
  • Add the onions and green chillies and cook till witled.
  • Add the mutton and fry till it becomes whitish.
  • Add in the powders and cook for a couple of minutes
  • Add in beetroot, tomato and salt to taste, mix well.
  • Close the lid of the pressure cooker and cook on high flame for 3 whistles and on simmer for 15 minutes. Switch off and allow pressure to go by itself.
  • Open the lids, check seasoning. Sprinkle in garam masala powder and kasuri methi, give it a simmer.
  • Serve hot with naans or rice with coriander leaves as garnish.


I didn't add any water to the gravy. The fluid you see is the mutton stock. If cooking on stove top, make sure to add sufficient water for fluid, so that it doesn't get stuck to the bottom of the pan.

Join the Conversation

  1. That colur of the curry????.vegetables with mutton in andhra ,telengana are very famous.

    1. Rafeeda AR Author says:

      Thank you so much Nusrath… I have heard about that… 🙂

  2. I don’t eat mutton, but this looks so good that I am so willing to try too!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  3. Your curry looks amazing with that rich color from beets. A smart way of including veggies in our diet. Thanks Rafee for this recipe.

    1. Rafeeda AR Author says:

      Thank you so much Shanaz…

  4. Hello Rafeeda … how long do you think, it would take to cook this dish (1) on the stove-top? (2) in a slow cooker, high or low?

    1. Rafeeda AR Author says:

      Hi Dido… I have not tried cooking this on stove top nor in a slow cooker… on stove top, should take around 30-40 minutes depending upon the mutton… you will need to keep checking in between and sprinkling water to ensure that it doesn’t stick to the pan. Hope this helps…

  5. love the color of the curry:)interesting recipe and we make the mutton curry with kadala paruppu/bengal gram

    1. Rafeeda AR Author says:

      Thank you so much Ramya… I have heard curries with daal but not with vegetables in our side…

  6. Love the color,looks super yum

    1. Rafeeda AR Author says:

      Thanks a lot Suja…

  7. I love meat curry recipes where veggies are added. But I haven’t tried it with beetroot. This is a show stopper!!

    1. Rafeeda AR Author says:

      Thank you so much Kanak…

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