• Nupur Bhattacharya

Mughlai Mutton Curry/Mughlai Mutton Korma/Eid Special/Ramzaan Mutton Recipes/Mutton curry recipe


This is a really delicious curry with a rich, flavorful and creamy gravy, made of nuts, coconut flakes and heavy cream! If you like mutton, this preparation may turn into your favorite one! Lets make it together!


Ingredients

Yield: 4-5 servings


Mutton- 1 kg


Marinade

Plain unsweetened yogurt...1/4 cup

Ginger garlic paste...1 tsp.

Turmeric powder...1/2 tsp.

Salt...1 tsp.

Gravy

Onions (thinly sliced)...1 cup

Ginger garlic paste...1.5 tbsp.

Cashews...15

Almonds...15

Dry grated coconut...1 tbsp.

Yogurt...1/2 cup

Green chillies (slit)...5

Cinnamon stick...2, 1 inch sticks

Bay leaves...2

Black peppercorns...6-7

Green cardamoms...3-4

Black cardamom...1

Cumin seeds...1/2 tsp.

Coriander powder...2 tsp.

Red chilli powder...2 tsp.

Coriander leaves (chopped)...3 tbsp.

Heavy cream...1/3 cup

Garam masala powder...1 tsp.

Salt...to taste


Method

Marinating the mutton

  • 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

Boiling the mutton

  • 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

Prepping the onions

  • 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

Making masala paste

  • 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

Putting the curry

  • 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

  • and 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!

  • this gravy is so rich and so tasty

  • I can't wait to hear if you like it!

  • you can enjoy this with either rice or roti or naan!




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