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Mutton Jahangiri Curry

Pooja Yadav
Mutton Curries are usually typical of Bengal and Bihar cooked with spices like garam masala, coriander and cumin, these are indulgent and a delight to the palate.
Mutton Jahangiri Curry is undeniably one of the most delicious mutton dish, with slight variation in spices, inspired from Avadhi Cuisine, popular in regions of west Uttar Pradesh and Delhi.
Served with rumali roti and onion salad, does wonders.
5 from 3 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For Mutton & Stock

  • 500 g meat with bones cut to desired shape and size
  • 1 medium size onion peeled and quartered
  • 1 inch fresh ginger peeled
  • 1 small size garlic bulb
  • 3-4 fresh green chillies
  • 2 tbsp whole coriander and fennel
  • 1 black cardamom
  • 1 star anise
  • 3-4 green cardamom
  • 5-6 cloves
  • 8-10 peppercorns
  • 1/2 tsp salt

For curry

  • Prepared mutton stock from half cooked meat in pressure cooker
  • 3 medium size tomatoes purée
  • 3 medium size onion purée
  • 1 inch fresh ginger paste
  • 5-6 garlic cloves minced
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 black cardamom
  • 2-3 green cardamom
  • 3-4 cloves
  • 5-6 peppercorns
  • 3-4 tbsp desi ghee or as needed
  • 3-4 tsp toasted coriander powder
  • 1 tsp turmeric powder
  • 1 tsp pepper powder or kali mirch
  • 1/2 tsp kashmiri chilli powder
  • 1/4 tsp garam masala
  • salt to taste

Instructions
 

  • Use a small muslin cloth to sack in all the whole dry spices.
  • In the pressure cooker add the mutton pieces, directly or sack of whole spices, quartered onion, whole garlic bulb, fresh ginger and green chillies. Stir in 625ml water or 2.5cups water. Do not forget to add salt.
  • Let it cook on low to medium flame for 10-13minutes. Once the pressure is released remove the meat pieces from the cooker and keep aside in a bowl.
  • Ginger, green chillies, onion and garlic can be turned to the paste and used in the curry . Discard muslin sack and whole dried spices.
  • Strain the liquid which is mutton stock and keep aside. This will be used while cooking the curry.
  • Place a skillet on low to medium flame, add 1-2 tbsp of desi ghee ( clarified butter), sauté or shallow fry the half cooked mutton pieces until turned rose pink, drain on paper towel and keep aside.
  • Lets get started with curry preparation.In a heavy bottom pan, add the remaining desi ghee( clarified butter), when heated up, add in bay leaf, star anise, cinnamon stick,black cardamom, green cardamom, peppercorns, cloves, slightly toast and let them crackle.
  • Now stir in ginger garlic paste, cook until the raw aroma disappears, followed by onion purée and all the powdered spices. Use low to medium flame continue to cook for 3-4 minutes, stirring at regular intervals.
  • Finally add in tomato purée, cook for another 2-3 minutes.Now the shallow fried meat pieces are dropped and simmered for few minutes, taking care the spices are wrapped well with meat pieces.
  • Time to add in mutton stock, strained prior, mix all the content and use the stock as required to adjust the gravy consistency. Usually Mutton Jahangiri has thick gravy which wraps well with meat pieces.
  • The meat is simmered for 20-30 minutes, by stirring gently at short intervals to prevent sticking at the base, until the oil begins to surface out.Use a lid to cover the pan.
  • Transfer to a serving dish, garnish with coriander and lemon slices, serve with roomali roti.
  • Enjoy this Avadhi cuisine and share your joy of cooking with us.

Notes

I prefer meat with bones, boneless can be used, all your preference.
I have used pressure cooker to half cook the mutton, please be free to use cooking vessel of your choice, whole idea is to half cook the mutton.
Use of small muslin cloth sacked with whole dry spices, is optional, can be added directly, though straining would be needed at a later stage. Just choose the method you find viable for yourself. I was not able to find one this time so added the spices and strained out later.
Desi ghee enhances the flavour of meat , most authentic method of cooking this recipe. Alternatively one can use any vegetable oil of your choice.
Shallowing frying or sauté is optional. I have preferred to follow it as it one most traditional method of cooking to achieve and deliver the best flavour and texture to the meat.
Please be free to adjust the spice level to your as taste, as each of us have variation to taste to taste buds.
1 cup measures 250ml