- 1 kg mutton, cut into pieces
- 2 onions, finely chopped
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 cup yogurt
- 1 cup cream
- 1 cup cashews, soaked in water
- 2 tablespoons ghee
- Salt to taste
- Chopped coriander leaves for garnish
- Marinate the mutton:
In a bowl, mix together yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Add the mutton pieces to the marinade and coat them well. Cover the bowl with plastic wrap and marinate for at least 2 hours.
- Grind the cashews:
In a blender, grind the soaked cashews to a smooth paste.
- Cook the mutton:
In a pressure cooker, heat 2 tablespoons of ghee over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the marinated mutton and mix well. Cook for 5-7 minutes or until the mutton is browned.
- Add the spices:
Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder to the pressure cooker. Mix well and cook for 2-3 minutes.
- Add water:
Add 2-3 cups of water to the pressure cooker and mix well. Close the lid of the pressure cooker and cook for 20-25 minutes or until the mutton is tender.
- Add the cashew paste:
Once the mutton is cooked, add the cashew paste to the pressure cooker and mix well. Cook for 5-7 minutes or until the gravy thickens.
- Add cream:
Add the cream to the pressure cooker and mix well. Cook for another 2-3 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with naan, roti, or rice.
Mughlai Mutton is a rich and flavorful dish that is perfect for special occasions. The dish is easy to prepare at home and requires simple ingredients that are easily available. With this recipe, you can prepare a restaurant-style Mughlai Mutton at home and impress your family and friends.