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Bhopali Mutton Curry

Updated: Apr 1, 2023

Prep Time: 20 mins I Marinating Time : 3 hrs. min /overnight for best results I

Cooking Time: 1 hr. I Serve: 3 - 4



Bhopali Mutton : Mutton cooked with plenty of spices to make a delicious Nawabi Dish. This recipe belongs to Mughals and the Mughal kings (sultan) were fond of good quality meat like beef or lamb. The Bhopali Ghost/Mutton originated from the capital of Madhya Pradesh that is Bhopal. It is made in the spicy gravy of Indian spices and served hot with the butter roti and sliced onions. The dish is very rich in spices; the main thing of the dish is its spiciness. A great recipe that belongs to Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices. Some families in Bhopal have their own traditional Bhopali mutton recipe which they are passing from one to another generation to keep the taste alive! Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.


Ingredients :-


For Birista :-

5-6 Cloves (whole) 1 inch Cinnamon Stick 1 Black Cardamom (whole) 2 Green Cardamom (whole) 3 Onions, med size (thinly sliced) Veg Oil (enough for frying)


For Marinating :- 1 kg / 2.2 lb. Mutton Bone-In (Curry-cut) 2 tsp. Garlic (minced) 1.5 tsp. Green Chili Paste 1.5 tsp. Ginger (grated) Birista along with fried whole spices ½ cup/120 g. (approx. ) Curd/Yogurt 1 tsp. Salt 1 tsp. Turmeric Powder

For Curry :-

2 tbsp./30 ml. Vegetable Oil 3 tbsp./45 ml. Desi Ghee /Clarified Butter 2 tsp. Coriander Seeds 2 tsp. Garlic (minced) 1 tsp. Ginger (grated) 7-8 Garlic Cloves (peeled & thinly sliced) 1.5 tsp. Green Chilli Paste 2 tsp. Red Chilli Powder 1 tsp. Coriander Powder ½ tsp. Cumin Powder Salt to taste 1 cup/240 ml. Hot Water 2 tbsp./ 5-6 Sprigs Fresh Coriander (finely chopped)

Method :-


Heat veg oil in a deep vessel/kadai. Once hot add cloves + cinnamon stick + black cardamom + green cardamom + sliced onions to the pan and deep fry for next 8-10 mins until golden and crisp. Stir continuously to avoid burning. Once the colour changes to golden brown dish out on a paper towel and allow to cool down

In a large bowl add mutton + all the ingredients mentioned under the Marinating Ingredients list to the bowl. Mix well until all the pieces are well coated. Cover it and set aside for at least 3 hours or overnight for the best results

Heat vegetable oil & desi ghee(clarified butter) in a heavy bottom vessel/kadai

Add coriander seeds to the pan and stir for a minute. Next add minced garlic + grated ginger + sliced garlic + green chilli paste to the pan. Stir continuously for 3-4 mins on low medium flame until colour changes to light golden brown

Next, add the marinated mutton along with the marinade to the vessel/kadai. Roast for next 5-7 mins on low medium flame. Stir continuously until it starts releasing its water

Add red chilli powder + coriander powder + cumin powder to the pan. Mix well and roast for another 5-7 mins on low medium flame until oil separates from the masala

Cover and cook for next 45-50 mins on low flame until mutton gets tender. Stir in regular intervals for even cooking and to avoid burning of the masala

Add salt + water to the pan and mix well. Cover again and cook on low flame until mutton gets completely cooked

Remove the lid and check if the mutton has cooked properly and the gravy has thickened

Once the gravy has thickened, switch off the gas. Garnish with some freshly chopped coriander

Time to Taste :)


Enjoy with steamed plain boiled rice, Pulao, Luchi(deep fried poori) OR Butter Naan, Garlic Naan, laccha paratha & mishti doi


Note : adjust the spice levels to taste


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