Posted on
8 July 2015
by
IndianKhana.net
Mughlai Mutton Masala
Ingredients
500gms m
utton
2 large o
nion
1/2 tsp t
urmeric powder
1/2 cup y
ogurt/curd
1/2 cup w
ater
1 tbsp chopped c
ilantro
1 tbsp
m
int leaves chopped
salt to taste
3 tbsp
ghee
3 tbsp o
il
8-10 broken
cashew nut
<strong>To Grind</strong>
3 (large) o
nion
2 g
reen chillies
1 tbsp g
inger-garlic paste
4 tbsp chopped c
ilantro & mint leaves
1 tbsp c
oriander seeds
1/2 tsp
cumin seeds
2 g
reen cardamom
1 b
lack cardamom
5 black pepper corns
1 cloves
1/2 inch pieces c
innamon stick
2 dry red chilli
Preparation
-
Grind all the ingredients with little or no water listed under ‘to grind’ and keep aside.
-
Wash & cut mutton into medium size 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. Fry cashews until golden brown and keep aside too.
-
In the same pan, heat oil and fry the sliced onions until golden brown.
-
Now add the ground masala and sauté for 2-3 minutes, add fried mutton pieces, turmeric powder and salt.
-
Fry over slow flame until the oil separates around 7-8 minutes. Add 1 cup water, mix everything well and pressure cook for 4-5 whistles.
-
Allow cooker to cool, when the steam releases completely open cooker and keep on gas flame again. Now add beaten yogurt 1 tbsp at a time and and mix well to combine. Simmer for 5 minutes in slow to medium flame until desired consistency is reached. Garnish with chopped mint, cilantro and cashews.
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<strong>Notes </strong>
-
If you wish you can add water and curd together and pressure cook for 3 whistles instead of doing it in 2 steps
-
You can add or reduce green and red chillies to your taste but normally mutton recipes are on spicy side.
-
If you don’t want to use ghee replace it with oil.
Cooks Note
(Source)