Mughlai Mutton Masala Recipe

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Mughlai Mutton Masala is a rich spicy and royal meat preparation made with mutton and flavored with rich spices. This dish is a taste bud licking delicacy. If you love Mughlai dishes, then try this recipe at your home.

Ingredients

500gmsMutton
2 largeOnion
1/2 tspTurmeric powder
1/2 cupYogurt/curd
1/2 cupWater
1 tbspCilantro [chopped]
1 tbspMint Leaves [chopped]
Saltto taste
3 tbspGhee
3 tbspOil
8-10Cashew Nut [broken]

To Grind

3 largeOnion
2Green Chilies
1 tbspGinger-Garlic Paste
4 tbspCilantro & Mint leaves [chopped]
1 tbspCoriander Seeds
1/2 tspCumin seeds
2Green Cardamom
1Black Cardamom
5Black Pepper Corns
1Cloves
1/2 inchCinnamon stick pieces
2Dry Red Chili

Directions

In a blender add onion, green chili, ginger and garlic paste, mint leaves, coriander seeds, cumin seeds, green cardamom, black cardamon, pepper corn, cloves, cinnamon and red chili and blend to a smooth paste and keep it aside.
Wash and cut mutton into medium size cubes and heat ghee in a pressure cooker and fry the mutton pieces for few minutes or until they are slightly browned and drain on a tissue paper and keep it aside and also fry cashews until golden brown and keep it aside.
In a pan, heat oil and add sliced onion and fry the sliced onions until golden brown.
Add the blended masala and saute for 2-3 minutes, add fried mutton pieces, turmeric powder, and salt.
Cook for 7- 8 min on a low flame until the oil separates and add 1 cup water, mix everything well and pressure cook for 35 min and switch off the flame.
Allow the cooker to cool, when the steam releases completely open cooker and switch on the flame and add beaten yogurt 1 tbsp at a time and mix it well.
Cook on a low flame for 5 minutes and cook until desired consistency is reached and garnish with chopped mint, cilantro, and cashews.
Serve it hot with rice.

Meghna Nath