Mutton Breyani with Naan

This traditional Indian dish is made with a variety of flavours for all South Africans to enjoy.




PREP TIME 2hrs 25min



For the marinade

  • 125 ml yoghurt
  • 400 g tin peeled and chopped tomatoes
  • 30 ml Huletts White Sugar
  • 30 ml masala
  • 30 ml chilli powder
  • 15 ml cumin, ground
  • 20 ml coriander, ground
  • 5 ml turmeric
  • 5 ml fennel powder
  • 1 cardamom pod, crushed
  • 15 ml garam masala

For the mutton

  • 1 ½ kg mutton pieces, bone in
  • 30 ml sunflower oil

For the breyani

  • 30 ml ghee
  • 2 C white rice
  • 100 g butter
  • 2 star anise
  • 2 cinnamon sticks
  • 3 bay leaves
  • 2 cardamom pods
  • 2 large onions, finely chopped
  • 5 cm piece ginger, peeled and grated
  • 8 garlic cloves, chopped
  • 3 green chillies, finely chopped
  • 2 large potatoes, cut into 8 pieces
  • 400 g tin cooked lentils
  • 15 ml turmeric
  • 30 ml lemon juice
  • Fresh coriander, chopped, to serve
  • Yoghurt, to serve

For the naan bread

  • 200 ml yoghurt
  • 2 ½ ml salt
  • 500 ml self-raising flour
  • 5 ml baking powder
  • Melted butter, for brushing


For the marinade

  1. Combine all the ingredients. Place the mutton pieces in the marinade ensuring that they are well coated. Cover the bowl with cling wrap and place in the refrigerator for at least 2 hours, but preferably overnight, to allow the meat to marinade.

For the mutton

  1. Heat the oil in a large heavy based ovenproof pot or Dutch oven and brown the mutton for about 20-30 minutes until the meat is partially cooked.
  2. Drain off the cooking liquid to use later.
  3. Remove the mutton pieces and set aside.

For the breyani

  1. Preheat the oven to 200°C.
  2. In the same pot used to cook the mutton, heat the ghee and toast the rice evenly - do not brown. Remove from the pot to use later.
  3. Heat the butter and fry the whole spices until they become fragrant.
  4. Add the onions and sauté until golden brown.
  5. Grind the ginger, garlic and green chillies to a paste. Add this to the pot and fry until just cooked.
  6. Add the cooked mutton and about 4 cups of the cooking liquid. If you do not have enough liquid, add lamb or chicken stock to make up the difference.
  7. Add the potatoes, rice, lentils, turmeric and lemon juice. Stir well to combine.
  8. Place the lid on the pot and firmly wrap foil around the rim, to create a pressure seal. Place in the oven for 40-50 minutes. After 20 minutes, check to see if it is drying out - you may need to add some extra water. Be sure to reseal the rim of the pot to allow the steam to assist with the cooking.
  9. Serve with fresh coriander and yoghurt.

For the naan bread

  1. Make a dough with the yoghurt, salt, flour and baking powder. Be careful not to over mix.
  2. Once you have a smooth dough, divide it into 8 pieces. Using your hands or a rolling pin, shape them into oval shaped flatbreads.
  3. Cook them over a medium heat for 2-3 minutes each side and then brush with butter.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g