Mughlai Mutton Masala |

Posted on

8 July 2015


Mughlai Mutton Masala

Mughlai Mutton Masala


500gms m
2 large o
1/2 tsp t
urmeric powder
1/2 cup y
1/2 cup w
1 tbsp chopped c
1 tbsp
int leaves chopped
salt to taste
3 tbsp
3 tbsp o
8-10 broken
cashew nut
<strong>To Grind</strong>
3 (large) o
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


  • 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.
  • <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


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