Mughlai Gosht Pasanda
Tender lamb fillets marinated in a spiced yogurt blend, then simmered in a rich, creamy gravy of almonds, cashews, and fried onions. A luxurious royal dish from Mughlai cuisine, perfect for a special meal.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Mutton
- b.If the mutton pieces are thick, place them between two sheets of parchment paper and gently flatten them with a meat mallet or rolling pin to about 1/4-inch thickness.
- c.In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, raw papaya paste, 1 tsp of the red chili powder, turmeric powder, coriander powder, and 1 tsp of the salt.
- d.Mix thoroughly to ensure each piece of mutton is evenly coated. Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, 4-6 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Gravy Paste
- b.While the mutton marinates, soak the almonds, cashews, and poppy seeds in hot water for 20-30 minutes. After soaking, drain the water.
- c.Heat 2 tbsp of ghee in a pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp (this is called 'birista'). Be careful not to burn them.
- d.Remove the fried onions with a slotted spoon and spread them on a plate to cool. Once cooled, transfer them to a blender along with the soaked and drained nuts and poppy seeds.
- e.Add 3-4 tablespoons of water and blend to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Cook the Mutton
- b.Heat the remaining 2 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
- c.Add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30-40 seconds until they become fragrant.
- d.Carefully add the marinated mutton pieces to the pot, shaking off any excess marinade (reserve the marinade). Sear the mutton for 4-5 minutes, turning occasionally, until lightly browned on all sides.
- e.Pour the reserved marinade into the pot and cook for another 2-3 minutes, stirring well.
- 4
Step 4
- a.Simmer the Curry
- b.Add the ground onion-nut paste to the pot. Sauté for 5-7 minutes, stirring continuously, until the paste darkens slightly and you see ghee separating from the mixture at the edges.
- c.Stir in the remaining 0.5 tsp red chili powder and the garam masala.
- d.Pour in 1.5 cups of water and the remaining 0.5 tsp of salt. Stir everything together to combine and bring the curry to a boil.
- e.Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 45-50 minutes, or until the mutton is completely tender and succulent. Stir every 10-15 minutes to prevent the gravy from sticking to the bottom.
- 5
Step 5
- a.Finish and Serve
- b.Once the mutton is tender, uncover the pot and stir in the fresh cream and kewra water.
- c.Simmer gently on low heat for another 2-3 minutes, allowing the cream to incorporate into the gravy. Do not let it come to a rolling boil.
- d.Check the seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
- e.Let the dish rest for 10 minutes before serving. Serve hot with naan, sheermal, or basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using meat from the leg of lamb or mutton ensures the most tender results.
- 2Do not skip the marination step; it's essential for both flavor and tenderizing the meat.
- 3Fry the onions slowly until they are evenly golden brown. Burnt onions will make the gravy bitter.
- 4To save time, you can use store-bought fried onions (birista).
- 5Cook the curry on low heat after adding the nut paste to prevent it from scorching at the bottom of the pan.
- 6For a quicker cooking time, you can pressure cook the mutton for 15-20 minutes (4-5 whistles) after searing.
- 7Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Protein Swap
Substitute mutton with chicken (Murgh Pasanda) or paneer for a vegetarian version. Adjust cooking times accordingly; chicken will cook faster, and paneer should be added towards the end to prevent it from becoming chewy.
Nut Free VersionNut-Free Version
For a nut-free gravy, replace the almond and cashew paste with a paste made from 1/4 cup of roasted gram flour (besan) or a combination of melon seeds (magaz) and coconut milk.
Spicier GravySpicier Gravy
Increase the amount of red chili powder and add 2-3 slit green chilies along with the whole spices for an extra kick of heat.
Why this is on our healthy list.
High in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Rich in Minerals
This dish contains important minerals like iron and zinc from the mutton, which are vital for red blood cell formation, oxygen transport, and boosting the immune system.
Frequently asked questions
A typical serving of around 385g contains approximately 650-750 calories. The exact count depends on the fat content of the mutton, the amount of ghee, and the type of cream used.