Mughlai Mutton Curry Recipe

Mughlai mutton curry, also known as Shahi mutton, is a rich and flavourful North Indian curry made with tender pieces of mutton. This mutton is slow cooked with aromatic spices and a creamy cashew paste to make the mutton curry succulent and delicious. It pairs wonderfully with any Indian flatbreads such as naan, roti, paratha, chapati or even with steamed rice for a delicious meal. 

Mughlai Mutton Curry

It's been a while since i shared any mutton gravy recipe. This is the dish which i made for the get together and everyone loved it. They started asking me for the recipe. This is a easy recipe to make, you don't need much work at all. The curry also was very creamy, rich and tasty.

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• About Mughlai Mutton Curry
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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Traditionally, Mughlai curry is prepared for special occasions like Ramadan, royal feasts and festivals for its rich, luxurious flavour and taste. In this homestyle version of Mughlai mutton curry brings you the same rich taste and aroma as in your kitchen. 

About Mughlai Mutton Curry

I didn't eat or cook much mutton growing up, as it was never my favorite. But over time, especially after marriage, I developed a liking for its rich and juicy flavours.

Of all the mutton dishes like mutton chukka, mutton kulambu, this shahi mutton has become my favorite because of its luxurious taste. 

This royal Indian curry uses tender mutton, which is simmered in a luscious gravy made with onions, tomatoes, aromatic spices and a smooth cashew paste.

Despite its luxurious taste, it can be made at home with just a few basic ingredients and still delivers the restaurant style taste. 

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Mughlai mutton curry has the combination of browned onions, ripe tomatoes and cashew paste that gives the gravy a thick, nutty rich texture that pairs beautifully with rice, naan, roti or pulao. 

Cooking mughlai curry is all about patience like layering flavours and allowing the mutton to cook slowly with cashew and spices.

Without need for extra water, the gravy naturally becomes thick and flavourful. Garnish it with fresh coriander leaves and it will instantly become a hit at your home.

Ingredients

• Mutton : Mutton is the star of the dish and uses bone-in pieces. They cook tender, juicy and absorb the rich flavours of spice. 
• Onion & Tomato : Onions are chopped and fried till golden that adds caramelized sweetness to the curry. Tomatoes are grinded into a puree and added to the curry. This adds tanginess and balances the richness of curry. 
• Green chilli : Green chilli adds fresh heat to the curry. Adjust according to your spice preference. 
• Curry leaves : While curry leaves are not traditionally part of Mughlai cuisine, it is widely used in South Indian cuisine for its subtle aroma. 
• Ginger garlic paste : Ginger garlic paste is an essential ingredient to tenderize the meat and blend beautifully with spices. 
• Spice powder : Chilli powder, coriander powder, cumin powder and garam masala powder provide the necessary heat, vibrant color and nutty aroma to the curry. 
• Cashews : Cashews are soaked and grinded into a smooth paste. This paste makes a creamy, rich curry and adds subtle sweetness without overpowering spices. 
• Coriander leaves : Fresh coriander leaves are used for garnishing. It makes a visual appeal to the dish. 
• Oil & Ghee : Mix of oil and ghee are used for tempering. This adds richness and authentic aroma of Mughlai cuisine. 
• Whole spices : Fennel seeds, cumin seeds, cinnamon, cardamom and cloves are tempered in the hot oil. This creates the signature aroma of Mughali curry. 

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Step by Step Pictures

Pressure cooking mutton

1)Take mutton in a pressure cooker.

2)Add in salt and turmeric powder in a pressure cooker and cook for 5 whistle.

3)Simmer the flame for 15 mins, turn off the heat and let the steam go all by itself. Open and set aside.

Cashew Paste

4)Take cashews in a bowl, add hot water and soak for 10 mins.

5)Take it in a blender and puree till smooth.

Tempering Spices

6)Heat oil and ghee in a large kadai, add in cumin seeds, fennel seeds, cinnamon.

7)add in cardamom and cloves and let them sizzle.

Make Curry Base

8)Add in sliced onions, green chillies and curry leaves. Add some salt to taste.

9)Saute till onions get golden brown. It should take around 5 to 8 minutes.

10)Add in ginger garlic paste and saute until the raw smell leaves from the mixture.

11)Let onion, ginger, garlic get golden brown and aromatic.

12)Add in tomato puree and mix well.

13)cook the tomato puree with onions until oil separates from the mixture.

14)Cook till oil separates from the mixture.

15)Add in spice powders. I am using coriander, chilli and garam masala powder.

16)Mix well and cook for couple of minutes until the spices get aromatic.

Make Mughlai mutton curry

17)Add in cooked mutton along with any cooking liquid from cooker. You can add some more water if needed.

18)Mix well and bring it to a full boil. Taste at this point and add salt if needed. Add in 1 teaspoon of sugar to balance the taste.

19)Add in cashew paste and mix well. This will thicken the curry.

20)Cook until it thickens. It will take around 10 minutes.

garnishing

21)Now Add in coriander leaves. Make sure it is chopped finely.

22)Mix well. Thats it mughlai mutton curry is ready to serve.

23)Serve with paratha or rice.

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Expert Tips

Use bone-in mutton : Bone-in pieces add extra richness and flavour to the curry. 

Cook on low heat : Slow cooking the mutton with spices allows the flavours to blend beautifully. This makes the mutton tender and results in more aromatic curry. 

Marinate : Before cooking, marinate the mutton with ginger garlic paste, turmeric powder, and salt for 30 minutes. This helps tenderize the meat and ensures a succulent curry. 

Boost richness : While cashew paste adds thickness, add extra fresh cream for a rich taste. 

Storage : Store any leftover Mughlai mutton curry in an airtight container. It will stay in the refrigerator for 3 to 5 days. 

Serving : Serve this rich Mughlai mutton curry with Indian flatbreads like naan, roti, paratha for dinner. It also tastes delicious with rice, pulao, jeera rice, or ghee rice for a complete meal. 

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FAQ

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