Mughlai Mutton Stew Recipe Old Delhi Style Whiskaffair

on Mar 07, 2024 If you like this recipe, you can also try Kerala Style Mutton Curry, Mutton Rara Curry, Mutton Rogan Josh, and Railway Mutton Curry.

About Mughlai Mutton Stew

Mughlai Mutton Stew is a delicious curry from the northern part of India. Soft and succulent mutton pieces are cooked with onions, yogurt, and spices. It is one of those curries I crave when I want something rustic with the mutton flavor shining through. This stew has no dry spices, giving it a unique flavor and differentiating it from other mutton curries. It is easy to prepare, needs minimal pantry ingredients, is gluten-free, and comes together in less than 60 minutes. Serve it with Indian bread for a hearty meal. Whole Spices – This curry is flavored with whole spices such as cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hari elaichi), cinnamon (dalchini), nutmeg (jaiphal), mace (javitri), dry red chilies, and bay leaves (tejpatta). Fried Onions – The addition of Crispy Fried Onions makes this curry rich in flavor. You can make fried onions at home beforehand and store them, making them handy while making curries or biryani. Others – You will also need ghee, oil, red onions, plain yogurt (dahi, curd), and salt. This is a very basic mutton stew recipe. Add 2 tablespoon ginger garlic paste, 1 teaspoon green chili paste, 1 tablespoon coriander powder, and 1 teaspoon roasted cumin powder to make it even more flavorful. You can also add a tablespoon of mutton masala powder.

6-7 cloves 10-12 black peppercorns 2 black cardamoms 2 green cardamoms 1 inch piece of cinnamon stick 1 mace flower ¼ nutmeg

Gently crush the spices. When it says HOT, add 2 tablespoon ghee and 2 tablespoon oil. Add the following ingredients once the ghee is hot, and saute for 4-5 seconds.

crushed spices 2 bay leaves 4-5 dry red chilies (broken into small pieces)

1 cup plain yogurt, whisked 1 teaspoon salt ½ cup crispy fried onions

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining manually and open the lid. Check for salt and add more if needed. Serve hot. Note – To cook the curry in a traditional pressure cooker, follow the recipe until water is added on medium-high heat. Pressure cook for 1 while on medium-high heat. Then, reduce the heat to low and cook for 25 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and serve.