Mughlai Mutton curry / mutton stew recipe / Mughlai mutton stew/ Mutton gravy recipes with detailed instruction and step by step photos. This mughlai mutton curry is s a royal and delicious curry from mughlai cuisine. Mutton is our family favorite and i make it quite regularly. Sometimes i make mutton biryani and sometimes just plain mutton curry to pair it with rice or chappati, roti. But this is rich and delicious curry that is perfect for the weekend meal also you can serve it with naan, paratha or with rice for guests. I slightly adapted this curry from the cook book Tried & Tested, however i made few changes to suit our family taste. Cashew nuts in the curry make it richer and creamier.
As I said earlier i usually make the plain mutton curry which is made with coconut its also easy to make and my family favorite too. So while trying this recipe for first time i was very skeptical because of the ingredients as the recipe calls for cashew, curd. Then later decided to try it once and now this curry has become our favorite too. Curd gives the curry tangy flavor and also gives it good texture and makes it restaurant style Mutton gravy. To make mughlai mutton curry any cut of lamb works but shoulder is best. As it becomes tender and soft.
Notes
- You can skip cashews and almonds and instead you can add cream towards end
- Kewra water is completely optional
- You can adjust the spice level according to your taste
- You can use any part of the lamb to make this mutton curry
- To make mughlai mutton curry any cut of lamb works but shoulder is best
Mughlai Mutton curry / Awadhi mutton stew recipe
Ingredients
To make Ground paste
- 2 tbsp Oil
- 2 medium Onions
- 5-6 Cashew
- 5-6 Almond / Badam
- 1 tsp Poppy seeds
- 1 tbsp Ginger garlic paste
To make Mughlai mutton
- 500 gms Mutton
- 3 tbsp Ghee
- 3 Cloves
- 1 tsp Cumin/jeera
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1 Mace
- 1 cup Tomato puree
- 1 tbsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tbsp Chili powder
- 1/2 tsp Garam masala
- Salt as per taste
- 1/4 cup Yogurt / curd use fresh curd
- 2 cups Water
- 1/4 tsp Kewra water Optional
- handful Coriander leaves
Instructions
To make ground paste
- Firstly heat a kadai with some oil and add cloves, mace, cinnamon and cardamom
- Then add chopped onions, ginger and garlic and saute the it till it turns translucent
- Add Cashew, almond and poppy seeds and saute it for a 2-3 minutes and switch of the flame
- Once the mixture cool downs add it to a blending jar and blend it to smooth paste and set it aside
- Puree the tomatoes and set aside
To make Mughlai mutton
- Heat a pressure cooker with ghee and add cumin/jeera and bay leaf , now saute it
- Now add the ground onion paste and saute it for a minute
- Now add tomato puree and saute it till it oozes out oil
- Then add Turmeric, chili powder, coriander powder and garam masala and mix it well
- Add the washed and cleaned mutton pieces and mix it well with the masala
- Now add thick whisked yogurt/curd
- Add water, kewra essence and pressure cook it for 4-5 whistles in medium flame and switch of the flame
- Open the cooker once the pressure releases on its own, garnish it with coriander leaves
- Serve hot with roti or rice