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
Scale
- 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,