Mughlai Mutton

 Mughlai mutton is a rich and aromatic dish that showcases the opulence of Pakistani cuisine. Slow-cooked mutton pieces are marinated in a blend of spices, herbs, and yogurt, then simmered in a flavorful gravy infused with the warmth of cardamom, cinnamon, and claws. 

The tender meat, infused with the depth of spices, melts in your mouth, leaving a lasting impression of the Mughal legacy on your palate. There are so many recipes of Mughlai Mutton but here  will share a healthy and unique recipe with you.  Follow all the steps below.

INGREDIENTS TO MARINATE

1. 1/2 kg Mutton

2. 1 teaspoon Salt

3. 1/2 teaspoon Chili Powder

4. 2 teaspoon Coriander Powder

5. 1/4 teaspoon Turmeric Powder

6. 1/2 teaspoon Cumin Powder

7. 1 table spoon Garlic Pate

8. 1 table spoon Ginger Paste

INGREDIENTS FOR SEASONING

1. 1 Cup Olive Oil

2. 3 Tomatoes

3. 2 medium size Onion

4. 10-15 Cashews

5. 1nos Mace

6. 1/8 Nutmeg

7. 3-4 Cloves

8. 3-4 Green Cardamom

9. 2 bay leaves

10. 2 inch Cinnamon Stick

11. 2 Cup Water (500ml)

12. 1 teaspoon Food Essence

13. Fresh Coriander ang Green Chilies for Garnishing

MARINATION

👉 In a bowl add Mutton, Salt, Red Chili Powder, Coriander Powder, Cumin Powder, Turmeric Powder, and Ginger Garlic Paste. Mix well and rest for at least 30 minutes.

RECIPE

1. First blend the tomatoes in mixer to make a fine paste.

2. Then, finely chop two medium-sized onions and sauté them until they're light golden. After that, add them to a mixer jar and blend until smooth.

3. In a mixer jar, add a little water, Cashews, Mace, Nutmeg, Cloves, Green Cardamom,  and blend them into a smooth paste as well.

4. After that, in a pan, add a cup of oil, and when the oil heats up,  add two bay leaves and Cinnamon Sticks to it.

5. Add the Marinated Mutton to it and fry on medium heat for 3-4 minutes.

6. Add the tomato paste to it and sauté until the tomato's water dries up.

7. Add the Onion paste and the smooth dry fruit paste to it, and mix well.

8. Add food essence to it.

👉 Food essence  is optional, so if you don't want to add it, you can skip it.

10. When the masala starts releasing oil, then add2 Cups of  water to it.

11. Close the pressure cooker lid and when the first whistle blows on high flame, then reduce the flame to medium-low for 12-15 minutes.

12. After 15 minutes, turn off the flame and let the pressure release on its own.

13. After that, open the lid and transfer it to a bowl.

14. For garnishing, sprinkle some fresh coriander and green chilies on top, and your delicious Mughlai mutton is ready.