Mughalai Mutton Gravy

Ingredients

• 2.5 kg Mutton ran (mutton leg)
• 2 tsp Salt
• 3 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tsp Garam masala
• 3 tsp Cumin seeds
• 3 tsp Qorma Masala
• 300 ml Cooking oil
• 4.5 Onion (4 to 5 pieces, sliced)
• 50 g Ginger (fresh, minced or paste)
• 50 g Garlic (fresh, minced or paste)
• 7 Green chili (6 to 8 pieces)
• 0.5 kg Tomato (optional, chopped)
• 2 cup Yogurt

Steps

1. 1

   Prepare the ingredients by slicing the onions, mincing the ginger and garlic, and chopping the tomatoes if you are using them.

2. 2

   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.

3. 3

   Add the cooking oil, sliced onions, ginger, garlic, green chilies, and tomatoes (if using) to the pot.

4. 4

   Pour in the 2 cups of yogurt and mix all ingredients thoroughly until the meat is well-coated with the spices and aromatics.

5. 5

   Cover the pot with a tight-fitting lid.

6. 6

   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 per serving

• Main Course
• Mutton
• Lamb
• Mughlai
• Slow Cooker
• Dinner
• Pakistani
• Halal