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Mutton Curry Chapatti Taco

Mutton Curry Chapatti Taco

IDEAL® Full Cream Evaporated Milk Taco Mutton Curry Salsa

50 mins


Prep + Cook Time

50 mins


26 Ingrediants

Serving Size

5 tacos

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ENG version



200g IDEAL® Full Cream Evaporated Milk

2 tbsp Lime juice

Mutton Curry

250g Minced mutton

½ tsp Black pepper

¼ tsp Salt

1 ½ tsp Garlic paste

1 ½ tsp Ginger paste

½ no Green chili (chopped)

1 tbsp Oil

100g Red onion (chopped)

½ tsp Turmeric powder

1 ½ tbsp Garam masala

½ tsp Cumin powder

2 pcs Bay leaves

200g Canned diced tomato

5g Mint leaves (chopped)

5g Coriander leaves (chopped)


2 nos Tomato (diced)

1 large Onion (diced)

20g Coriander leaves (chopped)

1 no Capsicum (diced)

30g Pomegranate (optional)

4 tbsp Lime juice

A pinch Salt

Taco Shell

5 nos Chapati

As needed Cooking oil (for deep fry)



  1. Mix lime juice with IDEAL® Full Cream Evaporated Milk. Stir well, keep in chiller to chill.

Mutton Curry

  1. Heat oil in a pot, sauté red onion, ginger paste and garlic paste until fragrant.
  2. Add in canned tomato, green chili, bay leaves, cumin powder, turmeric powder, garam masala, cook until the oil separated from the mixture.
  3. Add in minced mutton, sauté for a while. Stir in yogurt, simmer until the minced mutton cooked and the curry thickened. Season with salt and pepper.
  4. Turn off the heat, mix in coriander leaves and mint leaves. Stir well.


  1. Combine the ingredients together, mix well.

Taco shell

  1. Fill a deep pot with oil, heat to 180°C.
  2. Fry one chapatti at a time until golden brown in color. Remove from oil and fold into half, hold it with tongs until crispy to hold the shape.


  1. Fill the taco shell with mutton curry.
  2. Top with some salsa.
  3. Sprinkle some fine sev (optional) on top.
  4. Enjoy!
2 years ago