mughlai mutton curry

How to make Mutton Mughlai Curry

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

Difficulty:IntermediatePrep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesServings:5 servings


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!


  • Marinade

  • Gravy


    Marinating the mutton

  1. 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
  2. Mix everything thoroughly and let it marinate for 30 min at least
  3. Boiling the mutton

  4. Add the mutton into a pressure cooker
  5. Add 1 cup of water to it
  6. The time to tenderize the mutton would depend on the type of pressure cooker you use
  7. It takes me around 20 to 25 minutes of cooking under pressure to get the mutton nice and tender
  8. Now set that aside
  9. Prepping the onions

  10. Set a pan on medium high heat and add around 2 tablespoons of oil to it
  11. Add in the onions
  12. Sprinkle some salt so the onions cook faster
  13. Stir fry the onions till they get dark brown in color, This should take ~10 min
  14. Take out the onions in a bowl and set that aside
  15. Making the masala paste

  16. Let the cashew nuts and almonds soak in hot water for 15 to 20 minutes after which you can peel the almonds
  17. 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
  18. Also add in half a cup of plain unsweetened yogurt
  19. Grind all this together till it’s silky smooth in texture
  20. Making the curry

  21. I’m using the same pan where I fried onions
  22. There should be ~1 tablespoon of oil left over
  23. Set that on medium low heat and add in cumin seeds, cinnamon sticks, black cardamom, green cardamoms, bay leaves, and black peppercorns
  24. Stir fry everything till it turns aromatic
  25. Now add in fresh ginger-garlic paste and slit green chillies
  26. Stir fry for 30 sec
  27. 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
  28. It’s also going to turn slightly dark in color, This should take 5-6 min
  29. At this point we can add in the coriander powder and the red chilli powder
  30. Mix the masalas with the paste and stir-fry for a minute
  31. Time to add in the boiled mutton along with the mutton stock
  32. Mix everything well
  33. Add salt to taste
  34. 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
  35. If you don’t see it yet let it cover and cook for a little longer
  36. Add in the remaining fried onions, garam masala powder, give it a quick mix, add heavy cream
  37. Mix everything really well
  38. Now lower the heat and place the lid on to let the cream melt a little
  39. Garnish with chopped coriander leaves and done!


  • This curry tastes delicious with Naan or Tandoori Roti or Pulao
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