Mughlai cuisine has given us a broad range of royal delicacies. One of them is delicious and sumptuous Mutton Akbari. It is a thick gravy mutton recipe which is easy to prepare. Every bite of this recipe is infused with so many flavours.
Mutton Akbari is a royal and spicy Mughlai dish and is a part of both Indian and Pakistani cuisines. It has juicy chunks of mutton which taste well when blended properly. Check out how to prepare this tempting recipe at home.
Here’s the recipe for Mutton Akbari.
Cooking time: 60 minutes
Servings: 4
Ingredients:
- 4 tsp vegetable oil
- 2 large onions (thinly sliced)
- 2 large tomatoes (diced)
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 tsps garam masala powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 2 pounds mutton, cut into bite-sized chunks
- Salt, to taste
- Fresh coriander leaves (chopped)
Method:
- In the first step, take a pan and put cooking oil on it.
- Heat it on medium flame.
- Once the oil gets hot, put onion on it.
- Sauté them until the colour of the onion changes to a golden brown.
- Once done, transfer the onion to tissue paper.
- Turn off the flame but keep the remaining oil in it as it is.
- Grind the onions to form a smooth paste.
- If needed, add a little amount of water to blend them.
- Once smooth, put them in a separate container.
- Now, blend tomatoes, garlic and ginger in a food processor to form a fine paste. Once done, leave it aside for a while.
- Next, heat the oil on a medium flame in the same pan where the onions were fried and put the onion paste. Sauté for approximately 2 to 3 minutes.
- Now, add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chilli powder to it.
- Blend all the ingredients well.
- Sauté the masala until the oil begins to separate from it. It will take approximately 10 mins to prepare the masala properly.
Next, put mutton pieces into this masala followed by salt as per your taste.
Stir well so that the meat is coated properly with the masala.
In this step, put ½ cup of hot water into the pan and mix well.
Now, simmer it for a while and cover the pan. Cook until the meat is tender.
Once the meat is cooked and the gravy has thickened, garnish the dish with chopped coriander.
Your Mutton Akbari is ready to be served hot, along with onion and papad.
Points to remember:
If you don’t have garlic or ginger paste, you can prepare fresh garlic and ginger paste.
Keep checking on the meat as it cooks, and put in more water if needed.
Make sure that the existing water doesn’t dry up. Stir often as well to prevent burning.
