Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai
|3 tbsp||Coriander seeds|
|2 nos||Cardamom (green)|
|½ no||Black cardamom (crush and use litttle)|
|10 nos||Black pepper corns|
|1 tsp||Cumin seeds|
|2 nos||Dry red chili (kashmiri preferred )|
|4 nos||Green chilies|
|1 nos||Onion (chopped) (for grinding)|
|2 stks||Coriander leaves (for grinding)|
|4 nos||Mint leaves (for grinding)|
|½ inch||Cinnamon stick|
|1½ tsp||Salt (or to taste)|
|½ tsp||Turmeric powder|
|4 stks||Coriander leaves (chopped for garnishing)|
|6 nos||Mint leaves (chopped for garnishing)|
|2 lb||Mutton(clean and cut into small pieces)|
|2 nos||Onion (for frying)|
For the masala grind the following to a thick paste (Green chilies + Dry red chilies + Coriander seeds + 1 Chopped Onion + Ginger + Garlic + 4 Mint leaves + 2 stalks Coriander leaves + Cumin seeds + Cinnamon + Cloves + Black Cardamom + Green Cardamom + Black peppercorns) and keep aside.
Wash mutton and cut into big cubes. Heat ghee in a pressure pan and fry the mutton pieces for few minutes or until they are slightly browned. Remove and keep aside. In the same pan, heat oil and fry the chopped onions (remaining 2 count) until golden brown. Now add the ground masala with fried mutton pieces, turmeric powder and salt. Fry over low flame until the oil separates (should take about 5 to 6 minutes). Now add yogurt with 1/4 cup water and mix to combine. Close with the lid and pressure cook for up to 3 whistles. When the steam releases completely, open and simmer until desired consistency is reached. Garnish with chopped mint and coriander leaves.
Black cardamom is an aromatic spice which gives good aroma for this dish, make it optional or substitute with 1 regular cardamom.
To make it extra special, add a tsp of cashew paste before garnishing.
Cubed boiled potatoes can be added to feed a large crowd.
Simmering for 8 to 10 minutes over low flame may yield a semi thick gravy. Anything beyond that stage would become like a masala. Choice is yours.
Yield: 4 Servings.
Source: Thanks to Mrs. Chitra Arumugam, Chennai for teaching me this great dish.