Name: Jahangiri Mutton Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp rice; 25-30 almonds; ½ cup ghee; 6 cloves; 2-3 medium-sized onions (sliced); 1.5 tbsp ginger paste; 500 g mutton (curry cut and washed); ½ cup yoghurt/dahi (sour); 4 cups water; Salt to taste; 1- inch cinnamon stick; 6 green cardamom; 25-30 black peppercorns

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Step into the world of Mughal cuisine with this Jahangiri Mutton Curry recipe!

Inspired by Qalya Sandali, from the book “Alwan-e-Nemat” by Salma Yosuf Husain (Penguin Random House India). I’ve made some minor tweaks for easier cooking. Give it a try! Eid Mubarak!

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Prep Time: 5 min | Cook Time: 30 min | Total Time: 35 min

Serves: 2-3 people

Ingredients:

1 tbsp rice

25-30 almonds

½ cup ghee

6 cloves

2-3 medium-sized onions, sliced

1.5 tbsp ginger paste

500g mutton, curry cut and washed

½ cup yoghurt/dahi, sour

4 cups water

Salt to taste

1-inch cinnamon stick

6 green cardamom

25-30 black peppercorns

Instructions:

Soak rice and almonds in separate bowls of water for 1 hour. Drain and grind them into a fine paste using a blender or food processor. Set aside.

Heat ghee in a pressure cooker over medium flame. Add cloves and cook until fragrant.

Add sliced onions and cook until they’re golden brown, stirring occasionally. This should take about 5-7 minutes.

Next, add ginger paste and cook for another minute, stirring constantly, until the raw smell goes away.

Add mutton and cook until it’s light brown in color, stirring occasionally. This should take about 5-7 minutes.

Add yoghurt/dahi and cook until the oil separates, stirring occasionally. This should take about 2-3 minutes.

Pour in water, give it a stir, and add salt. Mix well.

Secure the lid and pressure cook until the mutton is tender, about 5-6 whistles.

Bring the curry to a boil, then add the rice-almond paste. Mix well, and the curry will thicken. Turn the flame off.

Grind cinnamon stick, green cardamom, and black peppercorns into a fine powder using a spice grinder or mortar and pestle.

Add the ground spice powder, and mix well.

Enjoy this delicious Jahangiri mutton curry with paratha or rice

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Jahangiri Mutton Curry

Sneha Paul

Step into the world of Mughal cuisine with this Jahangiri Mutton Curry recipe!

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Cuisine Indian

Servings 3 people

Ingredients

1 tbsp rice
25-30 almonds
½ cup ghee
6 cloves
2-3 medium-sized onions sliced
1.5 tbsp ginger paste
500 g mutton curry cut and washed
½ cup yoghurt/dahi sour
4 cups water
Salt to taste
1- inch cinnamon stick
6 green cardamom
25-30 black peppercorns

Instructions

Soak rice and almonds in separate bowls of water for 1 hour. Drain and grind them into a fine paste using a blender or food processor. Set aside.
Heat ghee in a pressure cooker over medium flame. Add cloves and cook until fragrant.
Add sliced onions and cook until they’re golden brown, stirring occasionally. This should take about 5-7 minutes.
Next, add ginger paste and cook for another minute, stirring constantly, until the raw smell goes away.
Add mutton and cook until it’s light brown in color, stirring occasionally. This should take about 5-7 minutes.
Add yoghurt/dahi and cook until the oil separates, stirring occasionally. This should take about 2-3 minutes.
Pour in water, give it a stir, and add salt. Mix well.
Secure the lid and pressure cook until the mutton is tender, about 5-6 whistles.
Bring the curry to a boil, then add the rice-almond paste. Mix well, and the curry will thicken. Turn the flame off.
Grind cinnamon stick, green cardamom, and black peppercorns into a fine powder using a spice grinder or mortar and pestle.
Add the ground spice powder, and mix well.
Enjoy this delicious Jahangiri mutton curry with paratha or rice

Keyword mutton curry

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Happy Cooking!

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