This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread.
In this recipe, I have added kasundi (bottled Bengali mustard sauce) and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish.
In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.
I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions.
- 500 gms. mutton with bones,
- salt to taste
- 1 cup yogurt, beaten
- 1 tsp. turmeric powder
- 1 tbsp. ginger-garlic paste
- 1 tsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 3 tbsp. mustard oil
- 2 dry red chilies, broken
- 2 bay leaves
- 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
- 3 onions, chopped
- 2-3 green chilies
- 2 tbsp. almond paste
- 3 tbsp. kasundi paste
- 1 tbsp. coriander leaves, chopped
Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.
Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and saute on a medium flame till light brown.
Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish.
Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani, pulao, tandoori roti, naan or any fried Indian bread.
Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices
overnight or for a minimum of 3 hours.
Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.
Add onion & sauté on a medium flame till light brown.
Add marinated mutton & simmer, covered till almost dry.
Add 1 cup water & pressure cook for 15-20 minutes on low flame after the
Transfer the contents to the pan. Add almond paste, kasundi
& green chilies. Bring to a boil & simmer for a minute.
Garnish with coriander leaves & serve with steamed rice, jeera rice,
plain biryani, pulao, tandoori roti, naan or any Indian bread.