MOGHLAI MUTTON

Moghlai Mutton is a very flavorful and rich North Indian dish that has been derived from the Royal Kitchen of the Mughal Empire. It actually features tender pieces of mutton, which is slow-cooked in a spicy and creamy gravy made from many ingredients like yogurt, ground almonds, cream, and a blend of aromatic spices like cloves, cardamom, cinnamon, and saffron. Its known for its mysterious flavors and luxurious texture. This is an easy chicken recipe that is often served with naan, rice, or parathas, and its popular for its permissive and royal taste.

INGREDIENTS USED IN MOGHLAI MUTTON

1. Mutton (with bone or boneless)
2. Onion paste (one cup)
3. Ginger Paste (2 tablespoon)
4. Garlic Paste (4 tablespoon)
5. Green Chilies (as per the taste)
6. Yogurt (one cup to tenderize the mutton)
7. Ghee (2 tablespoon)
8. Whole Garam Masala (1 tablespoon)
9. Bay Leaves (2 leaves)
10. Coriander Powder (1 tablespoon)
11. Cumin Powder (1 tablespoon)
12. Nutmeg (a pinch)
13. Mace (for authentic flavor)
14. Almond/Cashew (Ground into paste)
15. Fresh Coriander leaves (for garnish)
16. Refine Oil (1/2 tablespoon)
17. Poppy Seeds (1 tablespoon)

 

HOW TO COOK MOGHLAI MUTTON

Step 1: Marinate the mutton pieces with ginger-garlic paste, yogurt, and other powder spices mentioned below and leave it for at least 1 hour, or its better if you can keep it overnight for the best result.

Step 2: Take a pan and heat oil and little ghee together, and then add a little whole garam masala for aromatic flavor, and then add onion paste and fry properly until the oil gets separated.

Step 3: Now add the whole garam masala and then add the marinated mutton and cook on medium heat for 10-15 minutes.

Step 4: After the mutton turns a little brown, add a little nutmeg and mace in powder form. Also add green chili paste as per as required, and don’t give any red chili powder here. Then cook for another 10 minutes until the oil gets separated.

Step 4: Now its time to add some almonds and popy seed paste, which will give a rich, creamy texture, and cook for another 5 minutes.

Step 5: Now its time to add water as per required and cover the pan and cook it for at least 45 minutes, or you can transfer this to a pressure cooker and wait for 6–8 whistles.

Step 6: Once the mutton is cooked, add some garam masala powder and some fried onion and stir it well.

Step 7: Garnish it with coriander leaves and serve it hot.

ORIGIN OF MOGHLAI MUTTON

This recipe has a very flavorful and rich taste of mutton; it basically originated from the Mughal Empire from the 16th to the 18th centuries. This dish is basically blended with Indian spices as well as cooking techniques that are derived from the Persian and Central Asian culinary traditions brought by the Mughals. The fusion resulted in dishes like Moghlai Mutton, which is characterized by its creamy texture, nutty flavor, and aromatic spices. This recipe has become popular in Indian and Mughlai cuisine these days.

BENEFITS OF MOGHLAI MUTTON

1. HIGH IN PROTEIN: It helps in boosting muscle growth and repairs.
2. Rich in iron: It prevents anemia by improving blood health.
3. CONTAINS SPICES: It helps by enhancing immunity by improving digestion.
4. GOOD FATS: It supports brain health and provides energy.

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