Mughalai Mutton Gravy Recipe

Ingredients

 

For the Mutton:

• 1 kg mutton (goat meat), cut into medium pieces
• 1 cup plain yogurt
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste

For the Gravy:

• 3 large onions, thinly sliced
• 1/4 cup ghee or cooking oil
• 2 bay leaves
• 4-5 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick (2-inch)
• 4-5 cloves
• 1 tsp cumin seeds
• 2 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1/2 cup cashews, soaked in warm water
• 1/4 cup fresh cream
• 1/4 cup milk
• Pinch of saffron
• 2-3 tbsp fried onions (birista)
• Fresh mint leaves
• Fresh coriander leaves
• Salt to taste

Instructions

Step 1: Marinate the Mutton

1. In a large bowl, combine mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt
2. Mix well and marinate for at least 1 hour (preferably 2-3 hours)

Step 2: Prepare the Base

1. Heat ghee in a heavy-bottomed pot over medium heat
2. Add sliced onions and fry until golden brown and crispy
3. Remove half the onions and set aside for garnish
4. Continue frying remaining onions until deep brown, then remove and drain on paper towels

Step 3: Cook the Mutton

1. In the same pot, add bay leaves, cardamom pods, cinnamon, cloves, and cumin seeds
2. Sauté for 30 seconds until fragrant
3. Add ginger-garlic paste and cook for 1-2 minutes
4. Add marinated mutton along with marinade
5. Cook on high heat for 5-7 minutes, stirring occasionally
6. Add chopped tomatoes and cook until they break down (5-6 minutes)

Step 4: Add Spices and Simmer

1. Add red chili powder, coriander powder, turmeric, and salt
2. Mix well and cook for 2-3 minutes
3. Add 2-3 cups hot water (enough to cover the meat)
4. Bring to a boil, then reduce heat to low
5. Cover and simmer for 45-60 minutes until mutton is tender

Step 5: Prepare the Rich Gravy

1. Grind the deep-fried onions with soaked cashews into a smooth paste
2. Soak saffron in warm milk
3. Add the onion-cashew paste to the mutton
4. Stir in fresh cream and saffron milk
5. Add garam masala powder
6. Simmer for 10-15 minutes until gravy thickens

Step 6: Final Touches

1. Garnish with reserved fried onions, fresh mint, and coriander leaves
2. Taste and adjust salt and spices
3. Let it rest for 5 minutes before serving

Serving Suggestions

• Serve hot with basmati rice, naan, or roti
• Pair with raita and pickles
• Garnish with boiled eggs (optional)

Tips for Best Results

• Use tender cuts of mutton like shoulder or leg pieces
• Don't skip the marination time - it makes the meat more tender
• Fry onions until deep brown for rich color and flavor
• Cook on low heat for the gravy to develop deep flavors
• Adjust consistency with water or cream as needed

Cooking Time

• Prep Time: 30 minutes (plus marination time)
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Serves: 4-6 people

This recipe ensures the meat is completely Halal and follows traditional Mughlai cooking methods for an authentic taste.