This Afghani Mutton Recipe is a tasty dish that perfectly captures the heart of Afghan cooking. A very popular meal that has soft, juicy mutton marinated in creamy, and flavorful spices. It is everyone’s favorite. Check how to cook mutton gravy in Afghani Style.
To make Mutton Gravy in Afghani Style flavorful and tender, it is better to marinate the mutton for a few hours in yogurt, spices, and lemon juice. Cook it slowly in a pot or pressure cooker to become tasty and enhance the richness of curry. Cooking it slowly in a pot or pressure cooker enhances the richness of the gravy and allows the meat to become soft.
Also try our meat recipes like mutton keema matar recipe, coconut saag gosh curry, goan meatballs with coconut milk , and goan pork vindaloo.
What is Mutton Afghani?
Mutton Afghani is a rich and creamy dish. Mostly prepared with marinated mutton, yogurt, and mild spices. Originating from Afghan cuisine, it features tender, juicy pieces of mutton cooked in a flavorful gravy, Mostly finished with fresh cream for a better texture and aromatic flavors
Tips To Make Mutton Afghani
- Marinate well: Marinate the mutton for 2-4 hours with yogurt, ginger-garlic paste, and spices for a flavorful and tender result.
- Fry the mutton: Lightly fry the marinated mutton before slow-cooking to enhance the flavor and texture.
- Cook onions to golden: Sauté onions until golden brown for a rich, sweet base in the gravy.
- Use fresh cream: Adding fresh cream at the end will give the gravy a smooth, velvety texture.
- Add water gradually: In a pot, add water slowly while cooking to control the gravy consistency. In the cooker, use just enough water (nearly 1 cup) to cook the mutton.
- Cook on low heat: In a pot, simmer on low heat to allow flavors to develop and mutton to become tender. Stir occasionally.
- Pressure cooker timing: In a cooker, give 4-5 whistles and let the pressure release naturally for soft and juicy mutton.
Also Other Chicken Dishes
- Chicken Dhansak Recipe
- Chicken Kolhapuri Recipe
- Murgi Ma Kaju (Chicken With Cashew)
- Restaurant Style Chicken 65
- Chicken Cafreal Goan Style
Ingredients for Mutton Gravy in Afghani Style
- 500 grams mutton (bone-in) (preferably shoulder or leg cuts)
- 1 cup thick yogurt
- 2 medium onions (finely sliced)
- 2 tablespoons ginger-garlic paste
- 4-5 green chilies (slit)
- 1/2 cup fresh cream
- 3 tablespoons cashew nuts paste (first soaked in hot water)
- 2 tablespoons lemon juice
- 2 tablespoons ghee or oil (for frying mutton)
- Salt to taste
- Fresh coriander leaves (for garnish)
- Mint leaves (for garnish)
Spices:
- 1 teaspoon cumin seeds
- 4-5 cloves
- 2-3 green cardamoms
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
How To Cook Mutton Afghani (In a Cooking Pot or Pressure Cooker)
Marinate the Mutton:
- Take a mixing bowl, add yogurt, and mix it with ginger-garlic paste, green chilies, lemon juice, cashew nut paste, salt, and other powdered spices. Add the mutton pieces to this bowl. Mix everything well so that they get well coated. Marinate for 1 – 2 hours or preferably overnight in the fridge.
Fry the Mutton:
- Place the heavy-bottomed pot or pressure cooker on medium heat, and heat 2 tablespoons oil or ghee in it. Add the marinated mutton pieces to the oil. Fry the mutton pieces for 8 -10 minutes or till they become golden brown and properly seared on all sides.
Prepare (in Pot or Cooker) :
- In the same pot or cooker, add a little more ghee or oil if necessary. Put in the cumin seeds, cloves, cardamoms, cinnamon, and bay leaf. Sauté until fragrant. Add the onions sliced and sauté until golden brown. Put the fried mutton pieces back into the pot. Mix well to combine the mutton with onions and spices.
Cooking in Pot:
- On low heat, add nearly 1 cup to 1 – 1. 5 cups water in the pot. Cover the pot and cook for almost 45 – 60 minutes or till the mutton is tender and is cooked properly. Adjust the water level as it goes down to prevent sticking while cooking.
Cooking in Cooker:
- Add nearly 1 cup of water to the pressure cooker, mix well, and close the lid. Then on medium heat, cook for 4 – 5 whistles (or 20 – 25 minutes). Let the cooker’s pressure release naturally.
Add Cream:
- Add and stir in the fresh cream when the meat becomes tender while cooking in the pot.
- Open the pressure cooker lid. Stir in the fresh cream.
- Adjust the salt in it. Cook for another 5-10 minutes or until the gravy thickens, stirring occasionally to get the flavors in the dish.
Garnish:
- Garnish with freshly chopped coriander leaves and mint leaves.
What To Serve With Mutton Afghani?
Serve Mutton Afghani with soft naan, rumali roti, or jeera rice for a perfect combination. Add cooling raita, a fresh salad, and tangy pickles to balance the rich flavors.
F.A.Qs
Can I Use Boneless Mutton For This Recipe?
YES, boneless mutton can be used for Mutton Afghani, but bone-in mutton is preferred as it adds more flavor to the dish. If using boneless, make sure to adjust the cooking time to ensure the meat becomes tender.
Can I Skip Frying The Mutton?
Frying the mutton adds extra flavor and a nice texture to the dish, but you can skip this step if you’re looking for a lighter version. Simply marinate and cook the mutton directly in the pot or pressure cooker.
Is There Any Substitute For Fresh Cream Available?
If fresh cream is not available, you can use thick coconut milk or a mixture of milk and cashew paste to achieve a similar creamy consistency in the gravy.
Sweet Dish Recipes
- Best Christmas Pudding
- Gajar Halwa in Cooker (Carrot Halwa)
- Goan Coconut Toffee
- Rice Kheer
- Goan Coconut Cake (Baath)
How Do I Make The Dish Less Spicy?
To reduce the spiciness, you can reduce the number of green chilies or omit them altogether. To make it less spicy, you can alternatively use mild spices and add extra yogurt or cream.
Can I Prepare This Dish In Advance?
YES, Mutton Afghani can be prepared in advance. First, cool it and then store it in the fridge for up to 2 days. Reheat it gently before serving, adding a little water or cream if the gravy thickens too much. The flavors often deepen when made ahead!
Check The Veggie Recipes
- Gujarati Tuvar Dal
- Bengali Aloo Chop
- Rajasthani Besan Ki Sabzi
- Punjabi Chole Masala
- Goan Chana Ros (Chickpeas Curry)
Mutton Afghani Recipe, Mutton Gravy in Afghani Style
- Prep Time: 20 -30 Minutes
- Cooker Time: 20 – 25 Minutes
- Cook Time: 30 – 40 Minutes
- Total Time: 1 hour
- Yield: 4 – 5 people 1x
Description
Mutton Afghani gravy is a rich, creamy dish featuring tender mutton marinated in yogurt and mild spices, cooked to perfection in a smooth, flavorful gravy. It’s a mildly spiced dish, best enjoyed with naan or rice. Check how to make the mutton curry in Afghani Style.
Ingredients
- 500 grams mutton (bone-in) (preferably shoulder or leg cuts)
- 1 cup thick yogurt
- 2 medium onions (finely sliced)
- 2 tablespoons ginger-garlic paste
- 4–5 green chilies (slit)
- 1/2 cup fresh cream
- 3 tablespoons cashew nuts paste (first soaked in hot water)
- 2 tablespoons lemon juice
- 2 tablespoons ghee or oil (for frying mutton)
- Salt to taste
- Fresh coriander leaves (for garnish)
- Mint leaves (for garnish)
Spices:
- 1 teaspoon cumin seeds
- 4–5 cloves
- 2–3 green cardamoms
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
Instructions
- For Mutton Afghani, take a mixing bowl, and mix yogurt, ginger-garlic paste, green chilies, lemon juice, cashew nut paste, salt, and other powdered spices in it. Mix everything well.
- Then add mutton pieces to this mixture, and mix well so they get well coated. Marinate at least for 1 – 2 hours or in the fridge for overnight.
- On medium heat, place the heavy-bottomed pot or pressure cooker with 2 tablespoons of oil or ghee. Add the marinated mutton pieces to the oil. Fry the mutton pieces for 8 – 10 minutes or until they are properly seared on all sides and become golden brown.
- Remove the fried mutton pieces and keep them aside. Then if the oil or ghee is less in the pot or cooker, add a little more. Then add the cumin seeds, cardamons, cinnamon, and bay leaf. Sauté them till a good fragrant comes out.
- Add the onions sliced and sauté them until golden brown.
- Now put the fried mutton pieces back into the pot. Mix them well, with the onions and spices.
- For Pot Cooking: Add up to 1 cup to 1 – 1. 5 cups water, on low heat. Cover the pot and cook for nearly 45 – 60 minutes or until the mutton is cooked properly and is tender. Adjust the water level, by adding a little more as it goes down to prevent sticking.
- For Cooker Cooking: Add nearly 1 cup of water to the cooker, mix everything, and close the lid. On medium heat, cook for nearly 4 – 5 whistles (or 20 – 25 minutes). Then, let the cooker’s pressure release naturally.
- While cooking in the pot, and the meat becomes tender, add and stir in the fresh cream.
While cooking in the cooker, open its lid and stir in the fresh cream. - Adjust the salt if necessary. Cook for another 5 -10 minutes or until the gravy thickens. Stir occasionally and get the flavors in the dish.
- Garnish the mutton curry with coriander leaves and mint leaves, before serving.
Notes
TIPS
- For a richer flavor, you can add a few tablespoons of butter to the marinade or during cooking.
- Ensure the mutton is well-marinated to achieve maximum tenderness and flavor.
- Adjust the spices according to your choice for spicy level and flavor.
- Category: Meat,
