Mutton Afghani

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Mutton Afghani

Mutton Afghani Gravy is a rich and creamy traditional dish that was first made by the Afghan people. Afghan cuisine is known world over for there amazing dishes and it eventually spread to the entire country. This mutton afghani dish takes quite a lot of time to make but i have come up with easy tricks and solutions to make it at home in easy steps.

Mutton Afghani, Afghani Mutton Recipe
Mutton Afghani

Ingredients:-

500gm Mutton
1 cup Fresh Cream
1 cup Fresh Yogurt
2 large Onion
1 tblespn Ginger Garlic Paste
5 Green Chillies
Handful Coriander Leaves
Cashewnut paste (10cashewnuts+3tblespn milk)
Salt as per taste
1 tsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1/4 tsp Black Pepper Powder
1 tsp Chat Masala
2 cup water
2tblespn finely chopped Coriander Leaves
5 tblespn Clarified Butter

Whole Spices:-


2 Bay Leaf
2 Clove
2 Green Cardamom
2 inch Cinnamon Stick
8-10 Black Pepper Corns

Method:-


In pressure cooker add mutton, ginger garlic paste, 1 tsp salt and water. Mix it, Cover the lid and pressure cook on 3-4 whistles or until mutton cooked well.






In mixer jar, add 1 onion roughly sliced, coriander leaves and green chillies. Grind it into smooth paste. Keep aside.







In large mixing bowl, add fresh cream, yogurt, paste which we prepared earlier, chat masala, black pepper powder, 1/2 tsp salt and cooked mutton. Mix it well.











Heat clarified butter in kadhai,      add whole spices and let it splutter/crackle.



Add onion and saute until soft.


Add garam masala powder, coriander powder and kashmiri red chilli powder. Saute for few seconds (do not overcook).






Add marinated mutton and mix it gently. Cover and cook on medium flame for 5minutes.






Add cashewnut paste, mix it well.



Add chopped coriander leaves, mix it gently. Cover the lid  and cook for another 3 to 5minutes. Switch off the flame.



Its done. Serve hot with roti, butter roti, paratha or naan.


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