Mughlai Mutton Curry Recipe (Shahi Mutton Curry)
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.
Equipment
Pressure cooker
Blender
Cooking pot
Ingredients
For Cooking Mutton
- 500 grams Bone-in Mutton cubed
- 1 teaspoon Salt to taste
- 1 teaspoon Turmeric Powder
- 1 cup Water
For Tempering
- 2 tablespoon Sunflower Oil
- 3 tablespoon Ghee
- 1 teaspoon Fennel Seeds
- 1 teaspoon 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 tablespoon Ginger Garlic Paste
- 3 large Tomato pureed
- 1 tablespoon Red Chilli Powder
- 2 tablespoon Coriander Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Garam masala powder
- 1 teaspoon 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
Instructions
- 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.
- Cashew Paste - Take cashews in a bowl, add hot water and soak for 10 mins. Take it in a blender and puree till smooth.
- Tempering Spices - Heat oil and ghee in a large kadai, add all tempering ingredients and let it sizzle for a minute.
- 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.
- 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.
- Garnishing - Add in coriander leaves and mix well. Serve.
Nutrition
Nutrition Facts
Mughlai Mutton Curry Recipe (Shahi Mutton Curry)
Serving Size
1 servings
Amount per Serving
Calories
451
% Daily Value*
Fat
37
g
57
%
Saturated Fat
14
g
88
%
Trans Fat
0.002
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
80
mg
27
%
Sodium
477
mg
21
%
Potassium
628
mg
18
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
18
g
36
%
Vitamin A
1239
IU
25
%
Vitamin C
31
mg
38
%
Calcium
81
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.