Mughlai Mutton Malai

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Submited by sadia from karachi

Mughlai Mutton Malai - Get hold of some of the amazing recipes online. Prepare delicious Mughlai Mutton Malai in a new style by following the delicious recipe posted on our page. Serve it hot with Roti or Chapatti.


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

Cinnamons 4 inch stick

Almonds 1 oz

Pistachios 1 oz

Aniseeds 1 tsp

Raisins 2 oz

Saffron 1/4 tsp

Wine glass sherry 1

Ghee 1 lb

Chili powder 2 tsp

Asafoetida (size of tamarind seed)

Black pepper 1 tsp

Salt to taste


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 sherry alternately, and with 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.

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Cooking is fun for me. My husband likes my way of cooking. I always seek to learn new styles of cooking. This Mughlai Mutton Malai recipe of your website makes it easier for me to learn and prepare it at home easily.
By: Affra, Form: Multan, on 31 Aug, 2016