Tender, slow-cooked mutton in a creamy, mildly spiced Rajasthani curry, served in crisp, buttery tartlet shells. A perfect fusion appetizer for parties and special occasions.
In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse, sandy breadcrumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix or knead.
Form the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30-45 minutes.
2
Cook the Mohan Maas Filling
While the dough chills, prepare the filling. Make a smooth paste of the soaked cashew nuts with a little water.
Heat ghee in a pressure cooker over medium heat. Add the chopped onions and sauté for 10-12 minutes until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Increase the heat to high, add the mutton cubes, and sear for 4-5 minutes until browned on all sides.
Tender, slow-cooked mutton in a creamy, mildly spiced Rajasthani curry, served in crisp, buttery tartlet shells. A perfect fusion appetizer for parties and special occasions.
This rajasthani recipe takes 120 minutes to prepare and yields 6 servings. At 567.25 calories per serving with 31.46g of protein, it's a advanced recipe perfect for appetizer or snack.
In a separate bowl, whisk the yogurt with white pepper powder, cardamom powder, mace powder, and the remaining 1.25 tsp of salt. Reduce the cooker heat to low, then slowly add the yogurt mixture, stirring continuously to prevent it from curdling.
Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
Pour in the milk and 1/2 cup of water. Stir well to combine. Secure the lid on the pressure cooker.
Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or 5-6 whistles) until the mutton is exceptionally tender.
Allow the pressure to release naturally. Open the cooker and turn the heat to medium-high. Cook the mutton, stirring frequently, to reduce the gravy until it is very thick and clings to the meat, about 10-15 minutes.
Stir in the cashew paste and lemon juice. Cook for another 2-3 minutes until the filling is a thick, scoopable consistency. Use a fork to gently shred the mutton pieces.
Transfer the filling to a bowl and let it cool completely.
3
Blind Bake the Tartlet Shells
Preheat your oven to 190°C (375°F). Lightly grease a 18-cavity mini muffin or tartlet tray.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a 3-inch round cookie cutter, cut out 18 circles. Gently press each dough circle into a cavity of the prepared tray.
Prick the base of each tartlet shell a few times with a fork to prevent it from puffing up during baking.
Bake for 12-15 minutes, or until the shells are pale, dry, and lightly golden at the edges. This is called blind baking. Let them cool slightly in the tray.
4
Assemble and Final Bake
Reduce the oven temperature to 180°C (350°F).
Spoon the completely cooled Mohan Maas filling generously into each par-baked tartlet shell.
Return the filled tartlets to the oven and bake for another 8-10 minutes, until the pastry is a deep golden brown and the filling is heated through.
5
Garnish and Serve
While the tartlets bake, soak the saffron strands in 1 tbsp of warm milk.
Carefully remove the finished tartlets from the tray and arrange them on a serving platter.
Garnish with chopped cilantro, slivered almonds, and a few drops of the saffron-infused milk.
Serve immediately while hot and crisp.
Pro Tips
1For the flakiest pastry, ensure your butter and water are ice-cold. This creates steam pockets during baking, resulting in a light, crisp texture.
2Do not overwork the pastry dough. Mix only until it just comes together to avoid developing gluten, which makes the pastry tough.
3The mutton filling must be thick and not runny. A wet filling will make the tartlet base soggy. Reduce the gravy well.
4Allow the filling to cool completely before spooning it into the par-baked shells. A hot filling will melt the butter in the pastry and make it greasy.
5To save time, you can use store-bought mini tartlet shells or a sheet of shortcrust pastry.
6When adding the yogurt mixture to the hot cooker, ensure the heat is on low and you stir constantly to prevent it from splitting.
Recipe Variations
Protein Swap
Protein Swap
Replace mutton with boneless chicken thighs for a 'Murgh Mohan' version. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Vegetarian
Vegetarian
Create a vegetarian filling using paneer cubes and mushrooms. Sauté them with the masala instead of pressure cooking.
Nut-Free
Nut-Free
For a nut-free version, omit the cashew paste and almonds. You can use 1-2 tablespoons of heavy cream at the end to achieve a similar creamy texture.
Pastry Flavor
Pastry Flavor
Add other spices to the pastry dough, such as 1/2 teaspoon of dried mint (pudina) or kasuri methi for a different flavor profile.
Health Benefits
✨
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
✨
Source of Iron and B-Vitamins
Mutton provides significant amounts of iron, which is crucial for preventing anemia, and B-vitamins like B12 and Niacin, which support energy metabolism and nervous system health.
⚡
Provides Energy
The combination of carbohydrates from the flour and healthy fats from ghee and nuts provides a sustained release of energy, making this a satisfying and energizing dish.
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Supports Bone Health
The inclusion of milk and yogurt contributes calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones and teeth.
Frequently Asked Questions
How many calories are in one serving of Mohan Maas Tartlets?
One serving, which consists of three tartlets, contains approximately 610 calories. It is a rich appetizer, perfect for special occasions.
Are Mohan Maas Tartlets healthy?
These tartlets are a source of high-quality protein from mutton but are also high in calories and saturated fat from the ghee, butter, and red meat. They are best enjoyed in moderation as part of a balanced diet.
Can I make the components ahead of time?
Yes. You can prepare the pastry dough up to 2 days in advance and keep it wrapped in the refrigerator. The Mohan Maas filling can also be made a day ahead and stored in an airtight container in the fridge. Assemble and bake just before serving for the best texture.
Can I use store-bought tartlet shells?
Absolutely! To save time and effort, you can use pre-baked mini tartlet shells. Simply prepare the filling, warm it up, spoon it into the shells, garnish, and serve.
What is the best way to store leftovers?
Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5-7 minutes to crisp up the pastry. Avoid using a microwave as it will make the pastry soggy.
My yogurt curdled when I added it. What did I do wrong?
Yogurt can curdle or split when added to a hot mixture. To prevent this, always lower the heat to a minimum, whisk the yogurt well before adding, and stir continuously and quickly as you pour it in until it is fully incorporated.
