Mutton Mumtaz also known as Shahi Mutton Mumtaz Curry is a special dish, perfect for family gatherings or when you want to enjoy a flavorful meal at home. The mutton is slow-cooked until it's tender and juicy, served in a rich and creamy gravy that’s rich and smooth. The gravy’s creamy texture comes from the blend of cashews and almonds, which adds richness but also enhances the dish’s melt-in-the-mouth quality.
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Wash the mutton pieces thoroughly and pat dry.
In a large mixing bowl, combine the mutton with ginger-garlic paste, cumin powder, coriander powder, turmeric powder, black pepper, garam masala powder, and salt. Mix until the mutton is evenly coated with the spices.
Cover and marinate the mutton for at least one hour to allow the flavors to infuse.
Heat oil in a heavy-bottomed wok (kadhai) over medium-high heat.
Add the sliced onions and sauté until they turn soft and translucent.
Stir in 10 slit green chillies, cashews, and blanched almonds. Cook for a few minutes until slightly softened. Remove from heat and let the mixture cool.
Transfer the cooled onion mixture to a blender. Add the curd and fresh coriander leaves and stalks. Blend to a smooth paste and set aside.
Using the same wok, heat oil over medium-high heat.
Add the bay leaves, slit green cardamoms, cloves, black cardamoms, cinnamon stick, mace flower, and cumin seeds. Sauté until they begin to crackle and release their aroma.
Add the marinated mutton to the wok and cook, stirring continuously, until the mutton changes colour.
Pour in the hot water and stir well. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook until the mutton is fully cooked and tender, stirring occasionally. Add a little more water if necessary to prevent sticking.
Once the mutton is cooked, add the prepared paste, the remaining green chillies, and one-fourth cup of water to the wok. Stir gently and cook for 4-5 minutes to allow the flavours to meld with the mutton. If the gravy becomes too thick during cooking, add a little hot water to adjust the consistency. The gravy should be smooth and coat the mutton pieces evenly.
Finally, add the ghee or butter, mix well, and simmer for 3-4 minutes. Turn off the heat and let the curry rest for a few minutes.
Garnish the Mutton Mumtaz Curry with freshly chopped coriander.
Serve hot with naan, roti, or steamed rice.
Slow cooking the mutton is essential for achieving that melt-in-the-mouth texture.
Marinate the mutton overnight if possible, to allow the flavors to fully penetrate the meat, making it tender and flavorful.
Use medium-hot green chillies for a balanced flavour. If using hotter chillies, reduce the amount. Start with less, as the spice mellows during cooking, and adjust as needed.
How can I adjust the spiciness of Mutton Mumtaz to suit my taste?
You can easily adjust the spiciness of Mutton Mumtaz by modifying the number of green chillies used in the recipe. If you prefer a milder flavor, reduce the number of chillies or opt for a milder variety. Conversely, if you enjoy a spicier dish, feel free to add more chillies to enhance the heat.
What are some good substitutes for ghee in Mutton Mumtaz?
If you don't have ghee on hand, you can substitute it with butter, which will still provide a rich flavor. However, ghee is preferred for its unique taste and traditional touch in Indian cooking, so consider using it if possible for the best results.
What side dishes pair well with Shahi Mutton Mumtaz?
Shahi Mutton Mumtaz pairs wonderfully with tandoori roti, paratha, or steamed rice. These options complement the rich and creamy gravy of the curry, making for a satisfying meal that everyone will enjoy.
Can I prepare Mutton Mumtaz in advance, and how should I store it?
Yes, you can prepare Mutton Mumtaz in advance. Allow it to cool completely before storing it in an airtight container in the refrigerator. It can be stored for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to maintain the gravy's consistency.
What is the best cooking method for achieving tender mutton in Mutton Mumtaz?
The best cooking method for achieving tender mutton in Mutton Mumtaz is slow cooking. After marinating the mutton with spices, cook it on medium-low heat, allowing it to simmer gently. This process helps break down the meat fibers, resulting in succulent and juicy mutton that absorbs all the rich flavors of the gravy.
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