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Mutton Moghlai Nawabi Recipe

Mutton Moghlai Nawabi is a popular Indian Side dish
Author :
 
On :
Wednesday, 25 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 kg - mutton, cut into pieces
  • 2 cups - onions, sliced a little thick
  • 1 cup - ground Onions
  • 1/2 cup - yogurt
  • 1/4 cup - Ghee
  • 1 tbsp - Cumin seeds
  • 1 Bay Leaf
  • 4 whole peppercorns
  • 4 Cloves
  • 1/2 tsp - Fenugreek seeds, roasted and powdered
  • 1 tsp - fennel seeds, roasted and powdered
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - Garam Masala
  • 1/2 tsp - Turmeric
  • 1 tbsp - coriander powder
  • 1 tsp - chilli powder
  • 2 to 3 - green chillies, slit
  • 2 tbsp - chopped Coriander leaves to garnish
  • salt to taste
  • How to Make Mutton Moghlai Nawabi:

    1. Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
    2. When the seeds begin to splutter, add the garlic and ginger paste and the onions.
    3. Saute over high heat till soft. Increase the heat and add the meat pieces.
    4. Stir fry over high heat till pieces look opaque.
    5. Lower the heat, cover and allow it to cook till tender.
    6. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
    7. Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.
    8. Keeping the heat on high, add the green chillies and sliced onions. Continue cooking over medium heat, till fat separates.
    9. The onions should be crunchy.
    10. Serve hot, garnished with chopped coriander leaves.





     

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