Mughalai Mutton Gravy
Adeel Chaudhry cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Amna Zubia Syeda on SeeMeCook
A rich and aromatic 16th-century style mutton curry inspired by the royal kitchens of Emperor Akbar. This slow-cooked dish features tender mutton leg (ran) in a spiced yogurt-based gravy.
- Time
- 3 hours 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 12 g
- 8 g
- 1 g
- 2 g
- 6 g
- 9 g
- 275 g
- 495 g
- 30 g
- 490 g
Weights are estimates. Together, the ingredients weigh about 4.43 kg before cooking, which is about 555 g per serving.
Steps
Prepare the ingredients by slicing the onions, mincing the ginger and garlic, and chopping the tomatoes if you are using them.
In a large heavy-bottomed pot (traditionally a copper vessel), combine the mutton leg pieces with salt, red chili powder, turmeric powder, garam masala, cumin seeds, and qorma masala.
Add the cooking oil, sliced onions, ginger, garlic, green chilies, and tomatoes (if using) to the pot.
Pour in the 2 cups of yogurt and mix all ingredients thoroughly until the meat is well-coated with the spices and aromatics.
Cover the pot with a tight-fitting lid.
Place the pot on a light flame and slow cook for approximately 3 hours, allowing the mutton to become tender and the flavors to meld into a rich gravy.
Notes
Tomato is optional in this recipe. Traditionally, this dish is cooked in a copper vessel which is believed to impart health benefits. For the best results, ensure the flame is kept very low to allow the meat to tenderize without burning the yogurt base.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1324
- Protein
- 82 g
- Carbs
- 16 g
- Fat
- 103 g
- Fiber
- 3 g
Where the calories come from
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