Entree: India – Rajasthan – मोहन मांस ➤ Mohan Maans (Rajasthani slow-cooked mutton in a fragrant milk-and-spice gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mutton (goat or lamb), bone-in, cut into 1–1.5-inch (2.54 to 3.81 cm) pieces
- 1 cup (240 g) plain yogurt, whisked
- 1 cup (240 ml) whole milk
- 4 tbsp (60 ml) ghee or clarified butter
- 2 medium onions, thinly sliced (about 7 oz (200 g))
- 2 tbsp (30 g) ginger-garlic paste
- 6 cloves garlic, crushed (about 0.53 oz (15 g))
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) Kashmiri chile powder or mild red chile powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) sea salt or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 green cardamom pods, lightly crushed (approx. 0.071 oz (2 g))
- 4 whole cloves (approx. 0.035 oz (1 g))
- 1 small cinnamon stick (1.5–2 inches (4–5 cm))
- 1 bay leaf
- A pinch of saffron strands soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) poppy seed paste (soak 1 tbsp (10 g) poppy seeds in hot water, grind to paste)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) neutral oil (if needed for searing)

Show original ingredient measurements

- 2 lb (900 g) mutton (goat or lamb), bone-in, cut into 1–1.5-inch pieces
- 1 cup (240 g) plain yogurt, whisked
- 1 cup (240 ml) whole milk
- 4 tbsp (60 ml) ghee or clarified butter
- 2 medium onions, thinly sliced (about 200 g)
- 2 tbsp (30 g) ginger-garlic paste
- 6 cloves garlic, crushed (about 15 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) Kashmiri chile powder or mild red chile powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) sea salt or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 green cardamom pods, lightly crushed (approx. 2 g)
- 4 whole cloves (approx. 1 g)
- 1 small cinnamon stick (1.5–2 inches / 4–5 cm)
- 1 bay leaf
- A pinch of saffron strands soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) poppy seed paste (soak 1 tbsp / 10 g poppy seeds in hot water, grind to paste)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) neutral oil (if needed for searing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the mutton: in a large bowl combine the mutton, whisked yogurt, ginger-garlic paste, 1/2 tsp (2.5 ml) turmeric, 1/2 tsp (2.5 ml) ground coriander, and 1/2 tsp (2.5 ml) salt. Cover and refrigerate for at least 2 hours or overnight.
2. Prepare aromatics: heat ghee in a heavy-bottomed pot over medium heat. Add cardamom, cloves, cinnamon stick, and bay leaf and fry until fragrant, about 30 seconds.
3. Brown onions: add sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.
4. Sear mutton: increase heat to medium-high, add a little oil if the pot is dry, then add marinated mutton in batches and brown on all sides, about 4–6 minutes per batch. Return all browned meat to the pot.
5. Build the gravy: lower heat to medium, stir in remaining ground coriander, Kashmiri chile powder, remaining turmeric, crushed garlic, and black pepper. Cook 1–2 minutes until spices bloom. Add poppy seed paste and stir to combine.
6. Simmer gently: pour in whole milk and 1/2 cup (120 ml) water to just cover the meat. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until mutton is tender, about 1.5–2 hours (or use a pressure cooker/instant pot per manufacturer guidance until tender).
7. Finish and enrich: once meat is tender and sauce reduced to a silky consistency, add saffron milk, lemon juice, remaining caramelized onions, and adjust salt. Simmer uncovered for 5–10 minutes to meld flavors.
8. Serve: garnish with chopped cilantro and serve hot with bajra rotis, steamed rice, or traditional Rajasthani breads.

1. Marinate the mutton: in a large bowl combine the mutton, whisked yogurt, ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp ground coriander, and 1/2 tsp salt. Cover and refrigerate for at least 2 hours or overnight.
2. Prepare aromatics: heat ghee in a heavy-bottomed pot over medium heat. Add cardamom, cloves, cinnamon stick, and bay leaf and fry until fragrant, about 30 seconds.
3. Brown onions: add sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.
4. Sear mutton: increase heat to medium-high, add a little oil if the pot is dry, then add marinated mutton in batches and brown on all sides, about 4–6 minutes per batch. Return all browned meat to the pot.
5. Build the gravy: lower heat to medium, stir in remaining ground coriander, Kashmiri chile powder, remaining turmeric, crushed garlic, and black pepper. Cook 1–2 minutes until spices bloom. Add poppy seed paste and stir to combine.
6. Simmer gently: pour in whole milk and 1/2 cup (120 ml) water to just cover the meat. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until mutton is tender, about 1.5–2 hours (or use a pressure cooker/instant pot per manufacturer guidance until tender).
7. Finish and enrich: once meat is tender and sauce reduced to a silky consistency, add saffron milk, lemon juice, remaining caramelized onions, and adjust salt. Simmer uncovered for 5–10 minutes to meld flavors.
8. Serve: garnish with chopped cilantro and serve hot with bajra rotis, steamed rice, or traditional Rajasthani breads.