Mughlai lamb Curry

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5 from 4 votes

Mughlai lamb curry features slow-cooked tender lamb infused with tomatoes, ginger garlic, spices, and almond paste.

Prep Time15

Cook Time1

marination30

Total Time1 45

Course: Main Course

Cuisine: American, Indian, mughlai, Pakistani

Keyword: Goat Curry, Lamb Curry, Mughlai Mutton Curry, Mutton Curry

Servings:

Calories: 536kcal

Author: Saba Ahmad

Ingredients

Ingredients for marination

2 lbs lamb or goat
1 cup fried onions
1.5 tsp salt
1.5 tsp red chili powder
1/3 tsp turmeric
1 tbsp coriander powder
1 tsp cumin powder
1/2 cup yogurt
4 tbsp tomato sauce or 1 tomato puree
1 tbsp ginger paste
1 tbsp garlic paste

Ingredients for the almond mixture

30 almonds peeled
10 cloves
4 green cardamom
2 black cardamom
1 piece mace
1/4 piece nutmeg
1/4 cup water

Other ingredients

1/2 cup oil

Garnish

Cilantro
Green chilies

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Instructions

Marinate the mutton

In a bowl, add all of the ingredients mentioned for marinade, and lamb. Mix and leave it for 30 minutes. You can also leave it overnight.

Cook Mutton

In a pot heat oil and add marinated mutton and cook for 8-10 minutes on medium heat or until it changes color and oil separates the masala.
Now add 4 cups of water and cook on medium to low heat until meat is tender. Which will take 45 minutes. You can also do this step in a pressure cooker or instant pot (check notes)

Make almond paste

Add almonds to a microwave-safe bowl and 1 cup of water. Microwave for 2 minutes. Take it out carefully and let it cool down a little. Now peel almonds, peel should come off easily.
Now put all the ingredients for almond paste in a blender to make a paste and set it aside.
Once the lamb is tender, add the almond paste to it. Mix and cook for 5-10 minutes.
Now garnish with cilantro and green chilies and enjoy.

Notes

For instant pot, you will only need 1.5 cups of water and cook for 25 minutes on meat settings. The amount of water in a pressure cooker varies depending on your pressure cooker.

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