Mutton Mughlai
Recipe
Ingredients
500 grams mutton
6 cloves of garlic
1 tsp crushed ginger
2 tsp kashmiri chilli powder
1 tsp coriander powder
3 tbsp vegetable oil
1 tbsp butter
1 small cinnamon stick broken in half
6 green cardamom pods
5 cloves
12 black peppercorns
2 medium onions thinly sliced
2 green chillies slit lengthwise
½ tsp kashmiri chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 heaped tbsp tomato puree
4 tbsp yoghurt
water as required
Salt to taste
Fresh coriander chopped
1 tbsp lemon juice
1)Marination
Add the mutton chops to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the mutton pieces in this spice paste for a few hours or even overnight.
2)To make the curry
in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Add in the marinated mutton chops sealing the pieces and cooking for 7-10 minutes. Add the yoghurt along with the water and stir well to make a creamy gravy. Season to taste.
Bring the curry to a boil and simmer for half an hour stirring half way through the cooking process. Make sure to turn the mutton pieces over to coat them in the curry. Stir well and simmer with the lid slightly open for 15 minutes. The mutton at this stage will be tender and the curry will thicken.
Garnish with coriander and some lemon juice. Serve with roti or naan or rice.
Your yummy Mutton Mughlai is ready.
Ingredients
500 grams mutton
6 cloves of garlic
1 tsp crushed ginger
2 tsp kashmiri chilli powder
1 tsp coriander powder
3 tbsp vegetable oil
1 tbsp butter
1 small cinnamon stick broken in half
6 green cardamom pods
5 cloves
12 black peppercorns
2 medium onions thinly sliced
2 green chillies slit lengthwise
½ tsp kashmiri chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 heaped tbsp tomato puree
4 tbsp yoghurt
water as required
Salt to taste
Fresh coriander chopped
1 tbsp lemon juice
1)Marination
Add the mutton chops to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the mutton pieces in this spice paste for a few hours or even overnight.
2)To make the curry
in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Add in the marinated mutton chops sealing the pieces and cooking for 7-10 minutes. Add the yoghurt along with the water and stir well to make a creamy gravy. Season to taste.
Bring the curry to a boil and simmer for half an hour stirring half way through the cooking process. Make sure to turn the mutton pieces over to coat them in the curry. Stir well and simmer with the lid slightly open for 15 minutes. The mutton at this stage will be tender and the curry will thicken.
Garnish with coriander and some lemon juice. Serve with roti or naan or rice.
Your yummy Mutton Mughlai is ready.
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