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Mughlai Mutton Curry

Mughlai Mutton Curry is a popular Indian Curries
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Serves 4


1 - large Onion

2 - Red Chillies

1 cup - Yoghurt

1/2 tbsp - Ginger and Garlic paste

5 - Curry leaves

1/2 kg - Mutton

3 - Bay Leaves

4 - whole Cloves

1.5 tsp - Coriander seeds

2 - Cardamom seeds

1/2 tsp - Turmeric powder

2 tsp - Khus Khus seeds

2 - ripe whole chillies

1/3 cup - vegetable oil

Salt to taste


  1. Mix onion, chillies, yoghurt, ginger garlic paste, curry leaves and mutton.
  2. Add some water and make a paste.
  3. Take cloves, coriander seeds, cardamom seeds, turmeric powder and khus khus seeds.
  4. Grind them to a powder and keep them aside.
  5. Mix mutton pieces, salt and the paste in a large bowl. Keep them aside for 40 mins.
  6. Take a pot, add sufficient amount of water and cook on medium heat till the meat becomes tender.
  7. Heat oil in a skillet and add chopped red chilli, bay leaves and the meat.
  8. Do not add any remaining liquid from the marinade now.
  9. Fry on high heat for 7 mins and add the powdered spices. Fry for 2 mins.
  10. On low heat, add the remaining liquid from the marinade dish.
  11. Cook on low heat till the sauce thickens.
  12. Serve hot with white rice.
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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