Mughlai Mutton Masala

Description

Goat meat cooked in yogurt based exotic spice gravy.

Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai

Ingredients-1
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
4 clove Garlic
2 pinch Ginger
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)
3 nos Cloves
½ inch Cinnamon stick
Ingredients-2
¼ cup Water
1½ tsp Salt (or to taste)
1 cup Yogurt/curd
½ tsp Turmeric powder
4 stks Coriander leaves (chopped for garnishing)
6 nos Mint leaves (chopped for garnishing)
3 tsp Ghee
2 tbsp Oil
2 lb Mutton(clean and cut into small pieces)
2 nos Onion (for frying)

Instructions

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.

Notes

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.

Check other Mughlai recipes :  Mughlai Chicken , Navarathna Kurma , Mutton Korma

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