Indulge in the Creamy Delights of Malai Mutton

 Malai Mutton, a luxurious and creamy dish from Indian cuisine, is a true delight for meat lovers. This rich and flavourful preparation combines tender mutton with a luscious cream-based gravy, creating a dish that is both indulgent and satisfying. In this blog post, we will delve into the world of Malai Mutton, exploring its origins, the ingredients that make it unique, and a step-by-step recipe to recreate this mouthwatering dish at home.

Origins and Flavour Profile 

Malai Mutton has its roots in the culinary traditions of North India, particularly in the states of Punjab and Uttar Pradesh. The word "malai" refers to cream, which is a key ingredient in this dish. The mutton is marinated in a blend of spices and then cooked slowly in a creamy gravy, resulting in tender, succulent pieces of meat infused with aromatic flavors. The use of cream lends a velvety texture and a subtle richness to the dish, making it a popular choice for special occasions and celebrations.

Malai Mutton

Ingredients:

Mutton boneless cubes ½ kg 

Meat tenderizer 

1 tsp Yogurt whisked 

1 Cup (room temperature) Cream 

¼ Cup Lemon juice 

1 tbs Ginger garlic paste

½ tbs Salt 1 tsp or to taste 

Ghee 3 tbs 

Charcoal for smoke Ghee 

¼ Cup Green cardamom

2 Black peppercorns

½ tsp Cinnamon sticks

2  Bay lead

1 Green chilli chopped 

1 tbs Onion chopped 1 medium 

Coriander powder 1 tsp 

Red chili powder 1 tsp or to taste 

Garam masala powder ½ tsp 

Milk ¼ Cup or as required 

Red chillies crushed 

1 tsp Fresh coriander chopped

Directions:

In pot,add mutton boneless cubes,meat tenderizer and mix well.

Add yogurt,cream,lemon juice,ginger garlic paste,salt and ghee,mix well and marinate for 30 minutes.

Give a charcoal smoke for 3 minutes.

Now place the pot over the stove,mix well and bring it to boil.

Cover & cook on low flame until mutton is tender (approx. 40-45 minutes) and keep mixing in between & set aside.

In wok,add ghee and let it melt.

Add green cardamom,black peppercorns,cinnamon sticks,bay leaf and mix.

Add green chilies and mix well.

Add onion and cook until translucent.

Add coriander powder,red chili powder,garam masala powder and mix well for 2 minutes.

Now add cooked mutton with gravy and mix well.

Add milk and mix well.

Add red chili crushed,fresh coriander and mix.

Cover and cook on low flame until oil separates (4-5 minutes).

Garnish with fresh coriander & serve with naan or roti!