Mughlai Mutton Curry Recipe (Shahi Mutton Curry)

For Cooking Mutton

• 500 grams Bone-in Mutton (cubed)
• 1 tsp Salt (to taste)
• 1 tsp Turmeric Powder
• 1 cup Water

For Tempering

• 2 tbsp Sunflower Oil
• 3 tbsp Ghee
• 1 tsp Fennel Seeds
• 1 tsp Cumin Seeds
• 1 inch Cinnamon
• 5 no Cardamom
• 4 no Cloves

For Mughlai Curry

• 2 large Onion (peeled & sliced thinly)
• 2 sprig Curry leaves
• 2 no Green chillies (slit)
• 2 tbsp Ginger Garlic Paste
• 3 large Tomato (pureed)
• 1 tbsp Red Chilli Powder
• 2 tbsp Coriander Powder
• 2 tsp Cumin Powder
• 2 tsp Garam masala powder
• 1 tsp Sugar
• Salt to taste
• Water as needed

For Cashew Paste

• 50 Grams Cashews
• ½ cup Hot Water

For Garnishing

• ¼ cup Coriander leaves (finely chopped)

1. 1

   Pressure cooking mutton - Take mutton, salt and turmeric powder in a pressure cooker and cook for 5 whistle. Simmer the flame for 15 mins, turn off the heat and let the steam go all by itself. Open and set aside.

2. 2

   Cashew Paste - Take cashews in a bowl, add hot water and soak for 10 mins. Take it in a blender and puree till smooth.

3. 3

   Tempering Spices - Heat oil and ghee in a large kadai, add all tempering ingredients and let it sizzle for a minute.

4. 4

   Make Curry - Add in onions, curry leaves and green chillies and cook till golden. Add ginger garlic paste and saute till raw smell leaves. Pour in tomato puree and cook till oil separates. Add in spice powders and salt and mix well.

5. 5

   Add in cooked mutton along with the water. Add more water, salt and sugar as needed and simmer for few mins. Add in cashew paste and mix well. Simmer for 15 to 20 mins.

6. 6

   Garnishing - Add in coriander leaves and mix well. Serve.