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Jahangiri Mutton Curry

Jahangiri Mutton Curry

Sneha Paul
Step into the world of Mughal cuisine with this Jahangiri Mutton Curry recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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