Mughlai Mutton Masala

Preparation

• 1
  Grind all the ingredients with little or no water listed under ‘to grind’ and keep aside.
• 2
  Wash & cut mutton into medium size cubes.
• 3
  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.
• 4
  In the same pan, heat oil and fry the sliced onions until golden brown.
• 5
  Now add the ground masala and sauté for 2-3 minutes, add fried mutton pieces, turmeric powder and salt.
• 6
  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.
• 7
  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.
• 8
  <strong>Notes </strong>
• 9
  If you wish you can add water and curd together and pressure cook for 3 whistles instead of doing it in 2 steps
• 10
  You can add or reduce green and red chillies to your taste but normally mutton recipes are on spicy side.
• 11
  If you don’t want to use ghee replace it with oil.