Kolyaas Ki Shaak – Traditional Hyderabadi Mutton Curry Recipe

Kolyaas Ki Shaak is a traditional Hyderabadi mutton curry prepared with a unique seasonal blend of vegetables, fresh herbs, and aromatic spices. This comforting South Indian-style curry combines tender boneless mutton chunks with dill leaves, green garbanzo beans (hariboot), radish, and fresh red chillies, creating an incredibly rich and flavorful dish.

The highlight of this authentic Hyderabadi curry recipe is the freshness of dill leaves and the nutty texture from fresh green chana/hariboot. These ingredients beautifully enhance the taste of the spicy mutton gravy and make it a wholesome seasonal delicacy. For a tangy variation, you can also add tamarind extract to prepare an “Ambat Shaak” version that pairs wonderfully with steamed rice.

This delicious homemade mutton curry tasted absolutely amazing with hot dosa at our home, earning plenty of compliments from everyone. If you love trying traditional Indian mutton recipes, this Kolyaas Ki Shaak is definitely worth making!

Preparation Time

20 minutes

Cooking Time

35 minutes

Serves

4

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Ingredients for Kolyaas Ki Shaak

For Tempering

• 2 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (methi)
• 3–4 garlic cloves
• Handful of curry leaves
• 3 fresh red chillies, slit

  To Blend

  • 1/2 cup chopped tomatoes
  • 1 tsp ginger-garlic paste
  • 3/4 cup fresh coconut chunks

  Other Ingredients

  • 1 cup finely chopped onions
  • 1/2 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp sambar powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 cup green garbanzo beans (hariboot/green chana)
  • 1 cup thinly sliced radish
  • 1 cup chopped dill leaves
  • 250 gm boneless mutton pieces (pressure cooked with turmeric and water for 2–3 whistles)

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  Method

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, garlic, curry leaves, and slit red chillies.
  2. Add chopped onions and sauté until translucent.
  3. Mix in tomatoes along with turmeric powder, chilli powder, coriander powder, cumin powder, sambar powder, and salt.
  4. Add sliced radish and green garbanzo beans. Then add the cooked mutton pieces along with the stock.
  5. Cover and cook until the radish and green chana turn soft. Simmer for about 15 minutes.
  6. Add the blended coconut-tomato mixture and chopped dill leaves.
  7. Simmer for another 5 minutes. Adjust seasoning if needed and serve hot with steamed rice, dosa, or roti. 

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