Try this Mughlai Mutton Malai Recipe from a member of the Recipestable Community.
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
- Cloves 6
- Cardamoms 6
- Ginger powder 1/2 tsp
- Milk 2 pints
- Cinnamon 4 inch stick
- Almonds 1 oz
- Pistachios 1 oz
- Aniseed 1 tsp
- Raisins 2 ounce
- Saffron 1/4 tsp
- Ghee 1 lb
- Chili powder 2 tsp
- Asafoetida (size of tamarind seed)
- Black pepper 1 tsp
- Salt to taste
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Blanch the almonds and grind to a fine paste, then dissolve in milk.
Put in a shallow pan on a low heat.
Remove when a thick layer of cream forms.
Make a slit in the side of the cream and gently drain out the milk.
Now pour milk back on top of the cream and replace on a very low heat. Repeat this until no milk is left.
Then turn the cream out to a plate and let cool. Wipe meat with a wet cloth.
Smear a pastry board with ghee and pound the meat with a pestle.
While pounding, sprinkle meat with the spices and salt.
When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.
Sprinkle cream with raisins, pistachios and saffron. Roll tight, fasten with rows of toothpicks, and then tie with twine or string. Let stand for 1/2 hour.
Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned. Alternatively, cook in a rotisserie grill till done.
Remove toothpicks and twine before serving. Mughlai Mutton Malai is ready to serve.
- Serve with naan and green chutney.