A slow-cooked, regal dish from the kitchens of Awadh — aromatic, silky, and steeped in tradition.
🧂 Ingredients (Serves 4):
For the Curry:
500 g mutton (goat/lamb pieces with bone)
2 large onions, thinly sliced
1/2 cup curd (yogurt), well-whisked
2 tbsp ginger-garlic paste
1/4 cup mustard oil or ghee
Salt to taste
Whole Spices:
1 black cardamom
3–4 green cardamom pods
4–5 cloves
1-inch piece cinnamon stick
1 bay leaf
1 tsp shahi jeera (caraway seeds)
1/2 tsp peppercorns
1 small mace blade (javitri)
1 star anise (optional)
Ground Spices:
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
👩🍳 Instructions:
Step 1: Fry the Onions
Heat oil or ghee in a heavy-bottomed pan.
Add the sliced onions and fry on medium heat until deep golden brown.
Remove half for garnish and keep the rest in the pan.
Step 2: Sear the Mutton
Add whole spices to the pan with the onions. Let them crackle for a few seconds.
Add ginger-garlic paste and sauté till raw smell disappears.
Add mutton and sear until browned on all sides (7–10 mins).
Step 3: Add Yogurt & Spices
Lower heat. Add whisked curd gradually while stirring to avoid curdling.
Add turmeric, chilli, and coriander powder. Cook until oil separates.
Step 4: Slow Cook
Add 1 to 1.5 cups hot water, cover, and cook on low flame for 45–60 minutes (or pressure cook for 3–4 whistles).
Add salt and simmer uncovered to thicken gravy.
Step 5: Finish with Garnish
Stir in garam masala and garnish with reserved fried onions.
Let it rest for 10 minutes before serving for flavors to deepen.
🍽️ Serving Suggestions:
With sheermal, rumali roti, or jeera rice
Pair with raita or onion-lime salad
đź’ˇ Welza Tip:
Use Welza Whole Garam Masala and Shahi Jeera for an authentic Nawabi aroma. Don’t rush the browning of onions — it’s the soul of this curry.
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