Mutton Moghlai Nawabi

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chettinad Fish Curry, Best Chilli Chicken Mushroom, Easy Punjabi Mutton Curry

Rate This Recipe
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

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