Step 1: Marinate the Mutton

Wash the mutton pieces and coat them with 3 cups of hung yoghurt and red chilli powder and 4 cloves of garlic paste in a bowl. Let it rest for 3 to 3 hours. 

Step 2: Sauté the Spices

Heat 2 tbsp of Doctors’ Choice sunflower oil and heat it to a medium flame in a non-stick frying pan. Heat the pan, then add 4 whacked green cardamoms together with 8 cloves to let their flavours develop.

Step 3: Slowly Cook the Mutton

Put the marinated mutton into the heated pan, followed by an immediate reduction of heat to prevent boiling. The addition of salt during this step should be avoided because it will cause the mutton to become stiff. Simmer the mutton on low-temperature heat between 1 hour and 1.5 hours while occasional stirring aids to stop sticking.

Step 4: Tenderize the Mutton

Put salt to taste in the pot when oil begins separating from the meat. This culinary method does not require water, so adding any liquid should be avoided. To tenderise the mutton further, the pan must be covered using a plate, followed by adding water, which allows the meat to cook in its natural fluids.

Step 5: Prepare the Fried Onions

Heat the refined sunflower oil in a wok and deep fry two thin onion pieces with a pinch of salt. Before being ground into a beresta, the onion pieces should turn golden while in the pan and cool to room temperature. 

Step 6: Final Touch & Serve

After stirring it gently, finish cooking the dish by adding two teaspoons of garam masala powder. Serve the dish hot with roti, rice, or pulao.

The use of refined sunflower oil during cooking creates an appealing dish that maintains its heart-health benefits; thus, sunflower oil for the heart stands healthy in every way. The fats present in sunflower oil are unsaturated, thus it becomes an excellent dietary component when choosing food options for balance. Relish this exotic Mughlai mutton pasanda recipe on a blissful weekend.