Mutton Badshai is a regal mutton curry that will make you feel like a king or queen. This lavish dish originated in the royal kitchens of India, where skilled chefs crafted it using only the finest ingredients. With its velvety sauce, perfectly cooked mutton, and mouthwatering aroma, it’s no wonder this recipe has stood the test of time.
About the Recipe
If you love flavorful curries and succulent mutton, then this Mutton Badshai recipe is a must-try. It combines the best of both worlds – a luscious, creamy sauce infused with a blend of fragrant spices, and melt-in-your-mouth mutton that’s been cooked to perfection. This dish is a true labor of love, but the incredible flavors make it well worth the effort.
Why You’ll Love This Recipe
There are so many reasons to love this Mutton Badshai recipe. First and foremost, the flavors are just out of this world. The combination of spices like cardamom, cloves, and cinnamon creates a warm, inviting aroma that will have your mouth watering before you even take a bite. And when you do take that first spoonful, you’ll be met with a creamy, velvety sauce that coats every tender morsel of mutton. It’s a dish that’s rich and indulgent, yet perfectly balanced. Plus, it’s a true taste of Indian culinary history – a regal recipe that’s fit for a royal feast.
Mutton Badshai
Cooking Tips
For best results with this Mutton Badshai, be sure to marinate the mutton in curds (yogurt) for at least an hour. This will help tenderize the meat and infuse it with flavor. Also, don’t skimp on the spices – they’re the heart and soul of this dish. And finally, be patient during the cooking process. Slow cooking is key to achieving that melt-in-your-mouth texture.
Serving and Storing Suggestions
This Mutton Badshai is best served hot, with a side of freshly baked naan or fragrant basmati rice to soak up all that delicious sauce. It makes for a truly indulgent main course that’s perfect for special occasions or weekend feasts. Leftovers can be refrigerated for up to 3 days, but you may need to add a splash of water or broth when reheating to restore the creamy texture. Serves 4-6 with a total prep and cooking time of around 2 hours.
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Nutrient Benefits
While this Mutton Badshai is without a doubt a rich, indulgent dish, it does come with some nutritional perks. Mutton is an excellent source of high-quality protein, which is essential for building and repairing muscles. It’s also a good source of iron, zinc, and vitamin B12. The spices used in this recipe, like cumin and turmeric, are known for their anti-inflammatory and antioxidant properties.
Mutton Badshai
Ingredients
- ½ kg mutton
- ½ kg curds
- 2 tbsp chopped cashew nuts
- 1 cup grated coconut
- 6 flakes garlic
- 3 cm ginger
- ½ tsp cumin
- 1 tbsp poppy seeds
- 5 cardamoms
- 7 cloves
- 1 tsp chilli powder
- ½ tsp turmeric powder
- ½ cup grated coconut
- 2 pieces cinnamon
- 4 tbsp ghee
- ½ cup onion (chopped)
- 2 bay leaves
- 4 green chillies (chopped)
- salt (to taste)
- ¼ cup fresh cream
Instructions
- Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.
- Soak cashew nuts in hot water for 1 hr.
- Extract ½ cup thick milk and ½ cup thin milk from the coconut.
- Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
- Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.
- Add the masala paste and fry well. Add mutton and fry till almost dry.
- Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
- Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes.
- Add cream, give one boil and remove from fire.
- Garnish with coriander leaves and serve with naan or rotis.
Frequently Asked Questions
Can I substitute lamb for mutton?
Yes, you can substitute lamb for mutton in this recipe. Lamb has a milder flavor compared to mutton, but it will still work well with the rich, aromatic sauce. Just be mindful that lamb may require a slightly shorter cooking time than mutton.
Is this dish spicy?
Mutton Badshai has a kick of heat from the chili powder and green chilies, but it’s not an overwhelmingly spicy dish. The creaminess of the yogurt and coconut milk helps balance out the heat. If you prefer a milder curry, you can adjust the amount of chili powder and chilies to suit your taste preferences.
Can I make this dish ahead of time?
Without a doubt. Mutton Badshai is a perfect make-ahead dish. In fact, letting the flavors meld overnight can enhance the taste even further. just reheat gently when ready to serve, and you’ll have a restaurant-quality meal in no time.
What can I use instead of cashew nuts?
If you’re nut-free or prefer to omit cashews, you can substitute with some fried onions or raisins instead. They’ll add a lovely crunchy or sweet contrast to the creamy curry.
Is there a vegetarian version of this dish?
While Mutton Badshai is traditionally a meat-based dish, you can without a doubt try a vegetarian version by substituting the mutton with paneer (Indian cottage cheese) or hearty vegetables like potatoes, cauliflower, or chickpeas. The rich, creamy sauce will work beautifully with plant-based ingredients too.
