Name: Mughlai mutton stew recipe by Ayesha Golwala at BetterButter
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Yield: 4
Ingredients: 1 kg Mutton curry Cut; 2 Green Cardamom Crushed; 2 tsp Ginger Paste; 1 cup Onion Paste; 1 Javitri Crushed; 2 Bay Leaf; 1 inch Cinnamon Stick Crushed; 1/4 cup Ghee; 3 tbsp Vegetable Oil; 5-6 Cloves Crushed; 5-6 Black peppercorn Crsuhed; 2 Black Cardamom Crushed

Ingredients Serving: 4

1 kg Mutton curry Cut
2 Green Cardamom Crushed
2 tsp Ginger Paste
1 cup Onion Paste
1 Javitri Crushed
2 Bay Leaf
1 inch Cinnamon Stick Crushed
1/4 cup Ghee
3 tbsp Vegetable Oil
5-6 Cloves Crushed
5-6 Black peppercorn Crsuhed
2 Black Cardamom Crushed

Instructions

Heat ghee and oil in a pressure cooker. Crush the dry garam masala. Once the ghee is hot, add crushed cloves, black peppercorn, green cardamom, cinnamon, javitri and bay leaf. Add onion paste and fry until it is slightly browned. Add ginger and garlic paste and fry until onion is nicely browned. Keep adding little water while frying. Add mutton and fry on high heat for 4-5 minutes. Add yogurt, salt and the masala paste made using the ingredients listed under ‘to make a paste.' Now add 2 cups of water and close the lid of the pressure cooker and cook until mutton is cooked.
Let the pressure release
Add kewra essence and mix well. Serve hot with Naan or Mughlai paratha.

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