Malai Mutton Recipe | Delicious Creamy Mutton Curry
This super delicious malai mutton with a rich and creamy texture of gravy is everything you want. It’s healthier, cheaper, tastier and better than takeout! It makes for the perfect main dish when you’re preparing a large spread.
This mouth-watering mutton curry is made using simple instructions and common ingredients but tastes uncommonly good! A great thing about this recipe is that it is keto friendly as well as freezer friendly. I always make a double batch of this kind of recipes so I can freeze some for a quick dinner another night.
Try it for your family or guests I am sure they will love every bite of this creamiest and flavourful dish. Serve this malai mutton with paratha or naan, salad and raita and you are sorted for the day!
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This malai mutton recipe calls for a combination of flavorful ingredients:
For marination:
For gravy:
What to serve along with this malai mutton?
- This malai mutton when paired with naan or paratha and a side of salad and raita makes an elegant and delicious dinner.
- You can also serve it with boiled rice, salad and chutney for a balanced meal.
Can I prepare this ahead of time?
- This dish can be made ahead of time as it stays fresh in the refrigerator up to 3 days.
- You can also partly prepare it ahead of time by marinating the mutton in advance.
How can I store this malai mutton?
Refrigerator:
- This recipe will keep well in the refrigerator up to 3 days and can reheats easily for another dinner.
Freezer:
- I always make a double batch of this kind of recipes so I can freeze some for a quick dinner another night. You can freeze the whole cooked dish for up to 2 months. Let it cool completely before putting it into an airtight container. Be sure to thaw it out in the refrigerator and while reheating, add some water to prevent the gravy from drying.
- You can freeze the marinated mutton (after first step of the recipe given below). Let it thaw in refrigerator before cooking it.
The equipments, tools or ingredients I used:
- I use Himalayan salt for my recipes.
- For marination and then cooking the mutton, I used cast aluminum wok.
- I always use wooden spoons and silicon utensils for cooking in non-stick pans.
- To make the gravy, I used nonstick stew pot.
- I use hand blender to make onions puree.
- Use aluminium foil cup for coal smoke.
- To put heated coal on aluminium cup, use stainless steel tongs.
- For freezing the meals, I use the sealed containers.
With Pictures and Links:
Recipe Tips:
- Instead of store-bought cream, you can use homemade.
- Marinate it overnight if time allows, as it ensures that the mutton soak up all the juices and turns extremely flavourful and tender. The longer you marinate, the better flavor you will get.
- Skip the papaya powder if you are marinating it overnight.
- I used Greek yogurt, hung curd also gives a very good result.
- Fenugreek leaves can also be sprinkled in end to enhance the taste.
- You can easily double or triple the recipe.
- Beef and chicken can be cooked with this recipe too, beef take a bit longer to cook.
Watch how to make this malai mutton:
Also check some delicious curry recipes below:
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Ingredients
For marination:
- 1 kg mutton (with bones)
- 1 tablespoon papaya powder
- 1 tablespoon pink Himalayan salt (or to taste)
- 1 cup yogurt
- 1 tablespoon fresh cream
For gravy:
- 1 tablespoon desi ghee or clarified butter
- 1 cup onion (paste)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon black pepper powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 1 cup whipping cream
- 3-4 green chilies
- coal (for smoke)
Instructions
- In a large wok or skillet, combine the mutton, papaya powder, salt, yogurt, and fresh cream. Mix well and set aside for 1 hour (preferably overnight).
- Cook the marinated mutton in the same wok until it is tender and the liquid evaporates, stirring occasionally.
- In another pan, heat ghee and cook the onion paste until translucent. Add garlic and ginger, then sauté for a minute.
- Add black pepper, cumin, coriander, garam masala, and red chili powder. Mix well and cook until fragrant.
- Add the cooked mutton, whipping cream, and green chilies. Cook until the oil separates from the gravy.
- For the smoky flavor, place a piece of aluminium foil or a metal cup in the center of the pan. Put a well-heated coal on it, drizzle a few drops of the oil over the coal, and immediately cover with a lid to trap the smoke. Let it sit for a few minutes.
Notes
- Marinating overnight enhances the flavor and tenderness of the mutton. The longer it marinates, the better it tastes.
- Greek yogurt or hung curd works best for rich and thick gravy.
- You can easily double or triple this recipe.
