Mughlai Mutton is a royal recipe from Mughal Era. This is a creamy recipe and its every bite is gratifying. It was Mughals favorite due to which it is named after them. It is quick to make and delicious.
Recipe Video
Ingredients
Cooking Oil - Half Cup - Tael
Salt - 1tsp - Namak
Cumin Powder - Half tsp - Zeera Powder
Coriander powder - Half tsp - Khushk Dhania Powder
Fenugreek leaves- 1 pinch - Kasur Methi
Fenugreek leaves- 1 pinch - Kasur Methi
Blend of Spices - 1 Pinch - Garam Masala
Turmeric Powder - 1 tsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch Powder
Medium Onions - 2 pcs Chopped - Darmayane Pyaz
Cashew - 10 Pcs - Kaju
Almonds without Skin - 15pcs - Badaam begair chilkai
Tomatoes Sliced - 4 pcs - Katai Tamatar
Cream - 4 tbsp - Malayi
Sliced Ginger and Green Chili for Garnish - Adrak aur Hari Mirch
Ginger Garlic Paste - 1 tbsp - Lehsan Adrak ka paste
Cloves - 3 pcs - Laung
Pepper Corn - 4 pcs - Kali Mirch
Star Anise - 1 pc - Phool Badiyan
Green Cardamom - 3 pcs - Sabaz Ilayachi
Cinnamon - 1 pc - Daar cheeni
Black Cardamon - 2 pcs - Kali Ilayachi
Mutton - 500 gram - Bakrai ka gosht
Making
Preparing Paste
Add almonds in a blender along with 4 tbsp milk and blend it for 2 to 3 minutes. After that add cashew in it and blend it until they mix up together well. After your ingredients turn in to one smooth and creamy paste, it is ready to use.
Cooking
Take a pressure cooker, Add oil and preheat it. After Oil becomes hot, add sliced onions in it and stir once with a spoon. Fry onions until their color turns in to lite golden. After that add Ginger Garlic paste in it and Sauté it well. While Sauteing ginger garlic paste, add sliced tomatoes in it along with the whole(hard) spices. Mix all the ingredients and cover the cooker with a normal lid for two minutes to make the spices softer. After removing the lid Mash the soft tomatoes and turn them in to a paste with help of a masher or spoon. Sauté the spices.
When spices are ready. I will add Mutton in it and Saute it well. After Sauteing it, add all the dry ingredients in it. If spices start to stick with the pressure cooker you can add some milk to avoid it.
To make meat tender you can add one glass water in it. Avoid adding too much water. Now pressure cook it for 3 to 4 minutes. After that check if the meat has become tender otherwise pressure cook it a little bit more.
After meat is cooked then turn on the flame and dry the remaining water in it. After that add the paste we prepared and mix it well. Then add Fresh cream in it and Stir/Mix again. Remember do not Sauté Mutton too much after adding Cream and Paste as it can ruin the recipe.
After it is mixed well your Dish is ready to serve. You can garnish it with Coriander. After dish out you can Garnish it with Ginger and Green chilies and Enjoy with your family or guests.
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