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A luxurious, creamy mutton curry from the royal kitchens of Rajasthan. Tender mutton is slow-cooked in a fragrant, mildly spiced white gravy of milk, yogurt, and cashews, finished with a hint of saffron and rose water.
For 4 servings
Prepare the Base Pastes and Saffron Milk
Sauté Aromatics and Brown the Mutton
A luxurious, creamy mutton curry from the royal kitchens of Rajasthan. Tender mutton is slow-cooked in a fragrant, mildly spiced white gravy of milk, yogurt, and cashews, finished with a hint of saffron and rose water.
This rajasthani recipe takes 95 minutes to prepare and yields 4 servings. At 620.11 calories per serving with 60.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the White Gravy
Slow Cook the Mutton
Finish and Garnish
Create 'Murgh Mohan' by replacing mutton with 750g of bone-in chicken. The cooking process is the same, but reduce the simmering time in Step 4 to 30-40 minutes, or until the chicken is cooked through.
For a different nutty profile, substitute cashews with an equal amount of blanched almonds. This variation is often called 'Badami Gosht' and offers a similarly rich and creamy texture.
Make a vegetarian version using 500g of paneer cubes. Lightly pan-fry the paneer until golden and add it to the gravy during the last 10 minutes of cooking to prevent it from becoming chewy.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The generous use of milk, curd, and khoya makes this dish a good source of calcium and phosphorus, two minerals that are vital for developing and maintaining strong, healthy bones and teeth.
This is a highly energy-dense dish. The combination of protein from mutton and healthy fats from ghee and cashews provides a sustained release of energy, making it a very satisfying and fulfilling meal.
A single serving of Mohan Maas contains approximately 650-750 calories. The calorie count is high due to the use of mutton, ghee, cashews, and khoya, making it a rich and indulgent dish.
Mohan Maas is a decadent dish best enjoyed in moderation. While it is rich in protein from mutton and calcium from dairy, it is also high in saturated fats and calories. It is not considered an everyday health food but can be part of a balanced diet on special occasions.
To prevent curdling, always use full-fat, room-temperature curd and add it on the lowest heat while stirring constantly. If it does split slightly, you can try whisking in a slurry of 1 tablespoon of gram flour (besan) and 2 tablespoons of water and cooking it for a few minutes. This can help emulsify the gravy.
This royal curry pairs beautifully with rich Indian breads like Naan, Sheermal, or Khamiri Roti. It also goes well with simple Basmati rice or a fragrant Pulao to balance the richness of the gravy.
Yes, if you cannot find khoya, you can substitute it with an equal amount of full-fat milk powder mixed into a paste with a little milk. Alternatively, you can increase the quantity of cashew paste by 2-3 tablespoons to achieve a similar thickness and richness.
Absolutely. To save time, after browning the mutton and building the gravy (end of Step 3), you can pressure cook it for 5-6 whistles or about 20-25 minutes. Let the pressure release naturally, then proceed with Step 5 to finish the dish.
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