Mutton Mughlai Curry is a really delicious curry with a rich, flavorful and creamy gravy, made of nuts, whole garam masala, coconut flakes and heavy cream! If you like mutton, this preparation may turn into your favorite one! Lets make it together!
Mughlai Mutton Curry
Description
This curry has a Mughlai-Style preparation which means that the gravy tastes absolutely rich, velvety smooth and delicious! I promise you that this recipe is going to be a show-stopper in your next lunch/dinner party!
Ingredients
Marinade
Gravy
Instructions
- To the mutton, add 1/2 a teaspoon of turmeric powder, 1 teaspoon of fresh ginger-garlic paste, 1/4 cup of plain unsweetened yogurt and salt to taste
- Mix everything thoroughly and let it marinate for 30 min at least
- Add the mutton into a pressure cooker
- Add 1 cup of water to it
- The time to tenderize the mutton would depend on the type of pressure cooker you use
- It takes me around 20 to 25 minutes of cooking under pressure to get the mutton nice and tender
- Now set that aside
- Set a pan on medium high heat and add around 2 tablespoons of oil to it
- Add in the onions
- Sprinkle some salt so the onions cook faster
- Stir fry the onions till they get dark brown in color, This should take ~10 min
- Take out the onions in a bowl and set that aside
- Let the cashew nuts and almonds soak in hot water for 15 to 20 minutes after which you can peel the almonds
- To a grinder jar add in the soaked nuts, dried shredded coconut, add around 80 percent of the fried onions, we’ll use the rest of the onions later
- Also add in half a cup of plain unsweetened yogurt
- Grind all this together till it’s silky smooth in texture
- I’m using the same pan where I fried onions
- There should be ~1 tablespoon of oil left over
- Set that on medium low heat and add in cumin seeds, cinnamon sticks, black cardamom, green cardamoms, bay leaves, and black peppercorns
- Stir fry everything till it turns aromatic
- Now add in fresh ginger-garlic paste and slit green chillies
- Stir fry for 30 sec
- Add in the nut-yogurt-onion paste stir fry this paste until you feel like the paste is easily gliding on the pan and it starts to look oily
- It’s also going to turn slightly dark in color, This should take 5-6 min
- At this point we can add in the coriander powder and the red chilli powder
- Mix the masalas with the paste and stir-fry for a minute
- Time to add in the boiled mutton along with the mutton stock
- Mix everything well
- Add salt to taste
- Place the lid on and let the gravy simmer. You’ll know that the gravy is nicely cooked when you can see oil floating on the surface
- If you don’t see it yet let it cover and cook for a little longer
- Add in the remaining fried onions, garam masala powder, give it a quick mix, add heavy cream
- Mix everything really well
- Now lower the heat and place the lid on to let the cream melt a little
- Garnish with chopped coriander leaves and done!
Marinating the mutton
Boiling the mutton
Prepping the onions
Making the masala paste
Making the curry
Video
Notes
- This curry tastes delicious with Naan or Tandoori Roti or Pulao
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