Shahjahani Mutton

Celebrating 100th post of my blog !!! ๐Ÿ˜€

Shahjahani Mutton, ย traditional Mughlai cuisine, moderately spicy, creamy, enriched with dry fruit paste……is not food for the calorie concious ๐Ÿ˜‰ but a Foodie ๐Ÿ˜€ It is a gravy to fall in love with โค , with very few spices, but a generous dose of dry fruit paste ๐Ÿ™‚

Shah Jahan, the 5th Mughal Emperor, son of Emperor Jehangir, is known for his love of art, poetry, literature, architecture and food.

pic source - Google

pic source – Google

The rule of Shah Jahan is called The Golden Period for architecture. Few of them are the Taj Mahal in Agra, Red Fort in New Delhi, Jama Masjid in New Delhi, Mughal gardens in Kashmir and many more.

shahjahani mutton

Here’s what i did…………


500 gms – mutton

2 nos – medium sized onion (finely chopped)

1 +1 tsp – garlic paste

1 +1 tsp – ginger paste

1 cup – yogurt

1 tbsp – tomato puree

1 tsp – poppy seeds

1 tbsp – cashew nuts

1 tbsp – almonds

1 tsp – pumpkin seeds (magaj)

2 sticks – cinnamon

2 nos – green cardamom

1 nos – large black cardamom

5 -6 nos – cloves

1 sprig – fresh coriander

1/2 tsp – garam masala ( Indian spice mix)

2 tsp – kashmiri red chili powder

1 tsp – tumeric powder

3- 4 tbsp – oil

salt to taste

To garnish :

1 tsp – finely chopped almond slivers

1 leaf – silver foil/ wirk (optional)


Wash the mutton well and marinate with 1 tsp garlic paste, 1 tsp ginger paste and 1 cup yogurt, for 1 hour.

Soak the cashew nuts, almonds, poppy seeds and pumpkin seeds in water for 15 mins.

Grind together – fresh coriander, almonds, poppy seeds, cashew nuts, cinnamon, both the cardamom variety, pumpkin seeds and 3 cloves.

Heat oil in a pressure pan, temper with the remaining cloves and fry the onions to golden color. Add the prepared paste and fry till oil releases. Add tumeric and kashmiri red chili powder. Fry for another min and add the marinated mutton and season with salt. Cook on a high flame till moisture reduces to half (approximately 15 – 20 mins).

Lower the heat and cook for 5 mins. Cover the lid and cook upto 3 whistles or till meat is tender.

Pour into a serving bowl or tray. Garnish with almond slivers and silver foil.

Serve hot with rice or naan.

shahjahani mutton


shahjahani mutton

Happy cooking !! ๐Ÿ™‚

Cheers !! ๐Ÿ˜€




About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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18 Responses to Shahjahani Mutton

  1. singhcircle says:

    Now this is what I call FOOOOOOOD!!!

  2. Lori says:

    Congrats on your 100th post! So fun!!

  3. Jayeeta says:

    congratulation for reaching 100th post……

  4. Congrats on your 100th post Andy…. ๐Ÿ™‚ ๐Ÿ™‚

  5. Congratulations on your 100th post my dear friend. Keep rocking as always :).

  6. Congratulations on your 100th post, Andy ๐Ÿ™‚

  7. SHAMA KHAN says:

    Excellent recipe Andy……and congratulations for or 100th post

  8. petra08 says:

    Oh this looks so good! The sauce looks amazing! Yum

  9. Sophie33 says:

    Congrats on your 100th post,….Yeah! ๐Ÿ˜‰๐Ÿ˜‰
    Is mutton sheep’s meat?

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