Mughlai Mutton

Mughlai cuisine comes from the kitchens of the Mughal Empire. Mutton Mughlai is a smooth, creamy and delicious dish with mutton cooked to perfection with yogurt and spices in true Mughlai style.
  • Passive
    15 minutes
  • Prep
    20 minutes
  • Cook
    30 minutes
  • Servings
    4 People

Ingredients

For the Masala:-
  • 3 Dry Kashmiri Chillies
  • 2 Green chillies (roughly chopped)
  • 1 1/2 tbsp Corainder seeds
  • 2 Green Cardomom
  • 1 Black Cardamom (crushed,use just few seeds)
  • 5 Black Pepper Corns
  • 4 cloves
  • 1 inch Cinnamon stick
  • 4 Garlic cloves (roughly chopped)
  • 1 inch Ginger Piece (roughly chopped)
  • 6 tbsp Coriander
  • 1 Onion (roughly chopped)
  • 1 tsp Cumin seeds
Other Ingredients:-
  • 500 grams Mutton (Goat meat)
  • 1 tsp Salt
  • 2 tbsp Ghee (clarified butter)
  • 2 tbsp Oil
  • 1 Onion (sliced)
  • 1 tsp turmeric powder
  • 1/2 cup Curds, yoghurt
  • 2 tbsp Coriander (chopped)

Instructions

  • 1 Apply salt to mutton. Leave aside for at least 15 minutes.
  • 2 Grind the ingredients ‘for masala’ and keep aside.
  • 3 In a pressure cooker, add ghee and fry mutton pieces for about 5 minutes. Keep aside.
  • 4 In same pressure cooker, add the oil. Fry onions till brown. Add the masala paste. Stir fry for 2-3 minutes.
  • 5 Add the mutton pieces along with curds and ½ cup water. Pressure cook it for three whistles.
  • 6 Once pressure has been released from pressure cooker, thicken the gravy and add coriander.
  • 7 Serve hot with parathas. (See Recipe Notes below)

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