Shahi Mutton Curry Recipe
Ingredients
Indulge in the rich flavors of royal Mughlai cuisine with this mouth-watering Shahi Mutton Curry recipe. Made with tender mutton, aromatic spices, and a creamy yogurt marinade, this dish is perfect for a luxurious family meal or festive occasion. Serve it with naan, roti, or basmati rice for a complete experience.
Ingredients for Shahi Mutton Curry
Masala Powder (Dry Roast & Grind):
- 15 green cardamoms
- 1 star anise
- 2 cinnamon sticks (break into small pieces)
- 2 pieces of mace
- Small piece of nutmeg
For Marination:
- 1 kg mutton (bone-in or boneless)
- 400g thick yogurt
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- ½ tsp turmeric powder
- 1 tbsp salt (adjust to taste)
- 2 tbsp garlic paste
- 2-inch ginger (julienned)
- 12 cloves
- 10 green cardamoms
- 2 black cardamoms
- 1 tbsp paprika powder
- 2 tsp red chili powder
- Prepared dry roasted masala powder
Other Ingredients:
- 1 cup cooking oil
- 2 large onions (ground into a paste)
- 1 tsp garam masala powder
- Remaining dry roasted masala powder
- 2 tbsp milk powder
- 1 cup water
- 1 tbsp kewra water
- 4 green bullet chilies (whole)
- A handful of fresh coriander leaves (chopped)
Instructions
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Instructions to Make Shahi Mutton Curry
1. Prepare the Masala Powder:
Dry roast the whole spices listed under “Masala Powder” until aromatic. Allow them to cool, then grind into a fine powder and set aside.
2. Marinate the Mutton:
In a large bowl, mix the mutton with yogurt, coriander powder, cumin powder, turmeric, salt, garlic paste, ginger, cloves, cardamoms, paprika, red chili powder, and the prepared dry masala powder. Marinate for at least 1 hour, allowing the flavors to fully absorb.
3. Fry the Onions:
Heat oil in a heavy-bottomed pan. Add the ground onion paste and fry on medium heat until golden brown.
4. Cook the Mutton:
Add the marinated mutton to the fried onions. Sauté on high heat for about 10 minutes, stirring occasionally to prevent burning.
5. Simmer the Curry:
Add 1 large glass of water, mix well, cover, and cook on low to medium heat until the mutton is tender, and the oil separates from the curry (approximately 45-60 minutes).
6. Final Seasoning:
Stir in the garam masala powder, the remaining dry roasted masala powder, and the milk powder. Add 1 cup of water and simmer for another 10 minutes on low heat to enhance the flavors.
7. Finishing Touches:
Add kewra water, green bullet chilies, and chopped coriander leaves. Give it a final stir and simmer for 2-3 minutes.
8. Serve:
Serve the Shahi Mutton Curry hot, garnished with extra coriander leaves. Enjoy with naan, paratha, or steamed rice.
