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Mughlai-Style Creamy Mutton Curry (Mutton Mumtaz)

INGREDIENTS: 

  1. Mutton 750 grams
  2. Ginger-Garlic Paste 2 tbsp
  3. Yoghurt 3/4 th cup
  4. Coriander Powder 1 tsp 
  5. Cumin Powder 1 tsp (roasted and ground)
  6. Black Pepper Powder 1 tsp
  7. Salt as required
  8. Onion 2 roughly chopped
  9. Cashews/Almonds 20-25
  10. Green Chilis 8-10
  11. Oil 1/2 cup
  12. Cumin Seeds 1 tsp
  13. Whole Black Pepper Corns 1/2 tsp
  14. Mace 1
  15. Green Cardamom 7-8
  16. Cinnamon Stick 1 inch
  17. Cloves 6-7
  18. Bay Leaves 1-2
  19. Coriander Leaves (chopped), a handful

METHOD:

Serving Size: 3-4

In a large mixing bowl, combine mutton with ginger-garlic paste, yoghurt, coriander powder, cumin powder, black pepper powder and salt. Cover and marinate the mutton for at least one hour or keep it in the fridge overnight.

Heat 2 tbsp oil in a wok over medium-high heat. Add the chopped onions and sauté until they turn translucent.

Stir in green chilis, cashews/almonds. Cook for a few minutes until slightly softened. Remove from heat and let the mixture cool.

Allow the mixture to cool, then blend it with the coriander leaves and stems into a smooth paste.

In a pressure cooker, add cumin seeds and let them crackle. Add bay leaves, cloves, green cardamom, black pepper corns, mace, and cinnamon stick. Sauté until they release their aroma.

Add the marinated mutton to the cooker and cook, stirring occasionally, until the mutton changes color. Pour in hot water and close the lid. Pressure cook for 4-5 whistles. Switch off the flame and allow the cooker to release steam on its own.

Once the mutton is cooked, add the prepared paste and the remaining green chilis. Stir gently and cook for 5-6 minutes to allow the flavors to meld with the mutton. 

If the gravy becomes too thick, add 1/2 cup hot water or milk (for extra richness) to adjust the consistency. The gravy should be smooth and evenly coat the mutton pieces.

Turn off the heat and let the curry rest for 10-15 minutes. 

Garnish with chopped coriander leaves and lightly toasted cashews or almond slivers. Serve mutton Mumtaz hot with naan, laccha paratha, or steamed rice, along with a light salad and plain curd on the side.


NOTE:

Mutton Mumtaz is inspired by the rich culinary traditions of the Mughal courts. Named after Mumtaz Mahal—the Empress for whom the Taj Mahal was built—this dish is the 'Jewel' of Mughlai cuisine. Mutton Mumtaz is a sophisticated, ivory-colored stew that relies on the richness of cashews and the aroma of green cardamoms.



 
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