Ramadan Special Mutton Malai Curry
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Recipe Overview
Overview
Mutton Malai Curry is a delightful dish that elevates the traditional mutton experience, especially during Ramadan. The creamy gravy, which is white and rich, is a standout feature that makes this dish special. The preparation begins with washing the mutton and cooking it in a pressure cooker with aromatic spices like cinnamon and cardamom, which infuse the meat with flavor.
As the mutton cooks, the addition of onions and green chilies sautéed in mustard oil creates a fragrant base. The key to this dish is the paste made from these ingredients, which is then combined with whipped curd to achieve that signature creaminess. The careful balance of spices, including black pepper and garam masala, adds depth without overwhelming the dish.
Once the mutton is tender, it is combined with the flavorful stock and finished with fresh cream and kasuri methi, giving it a luxurious touch. This dish is not just about taste; it’s about the experience of sharing a hearty meal with family during special occasions. Mutton Malai Curry is sure to impress anyone at your table, making it a must-try for your next Iftar or family gathering.
Recipe Details
Steps & Tips
Wash the mutton and put it in the pressure cooker.
Add half a cinnamon stick, one big cardamom, and two bay leaves to the pressure cooker.
Adjust salt and add garlic paste to the pressure cooker.
Tip: Do not add too much water to the pressure cooker; add less so that the mutton becomes soft.
Add a small amount of water to the pressure cooker.
Cover the pressure cooker and cook for three to four whistles.
Heat mustard oil in a pan.
Chop two onions into thick bulbs and add them to the pan.
Toss the onions lightly in the oil.
Add three to four green chilies and cashews to the pan.
Add garlic paste to the pan.
Add a little water and cover the pan with a lid.
After some time, make a nice paste of the softened onions and green chilies.
Take white ghee in the same pan and let it melt.
Add the curry paste to the melted ghee.
Fry the curry paste until the ghee comes back to the top.
Keep stirring the curry paste continuously.
Add one teaspoon of black pepper, cumin powder, garam masala, and half a teaspoon of whole cumin seeds.
Tip: Stir continuously while frying the curry paste to prevent it from sticking to the bottom of the pan.
Tip: Avoid using red chili or turmeric in this recipe for a milder flavor.
Add well-whisked curd to the curry.
Check if the mutton has become soft.
Separate the mutton from the mutton stock.
Add kasuri methi after mashing it with hands.
Add the separated mutton to the curry.
Cook the mutton in the curry for two to three minutes.
Add and adjust salt in the curry.
Tip: Adjust the salt after adding the mutton stock, as it also contains salt.
Add well-chopped green chilies to the curry.
Tip: Use black pepper and green chilies for spiciness instead of red chili.
Add a little fresh coriander to the curry.
Add a little fresh cream to the curry.
Cover the lid and cook until the gravy thickens.
Tip: Cover the lid while cooking to help thicken the gravy.
The Mutton Malai is ready to serve.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mutton Malai is known for its creamy texture and rich flavor, making it a popular dish during Ramadan.
- •The use of whole spices like cardamom and cinnamon enhances the aroma and flavor of the curry.
- •Cooking the mutton in a pressure cooker helps to tenderize the meat quickly.
- •Adding whipped curd to the curry gives it a unique creaminess and tang.
