Ingredients

• 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

How to Make Mughlai Mutton Curry

• Mix onion, chillies, yoghurt, ginger garlic paste and curry leaves.
• Add some water and make a paste.
• Take cloves, coriander seeds, cardamom seeds, turmeric powder and khus khus seeds.
• Grind them to a powder and keep them aside.
• Mix mutton pieces, salt and the paste in a large bowl. Keep them aside for 40 mins.
• Take a pot, add sufficient amount of water and cook mutton on medium heat till the meat becomes tender.
• Heat oil in a skillet and add chopped red chilli, bay leaves and the meat.
• Do not add any remaining liquid from the marinade now.
• Fry on high heat for 7 mins and add the powdered spices. Fry for 2 mins.
• On low heat, add the remaining liquid from the marinade dish.
• Cook on low heat till the sauce thickens.
• Serve hot with white rice.