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Lamb Mughlai is a popular traditional dish from North Indian cuisine with a rich aroma, flavor, and texture and consists of tender meat grilled over a charcoal fire along with onions, tomatoes, coriander, and spices.

When you think about lamb Mughlai, you probably think of a restaurant with rich flavors and fragrant spices. In reality, lamb Mughlai is a simple recipe anyone can cook at home! You need to add a few ingredients to your favorite Indian dishes.

Lamb Mughlai is a classic Indian recipe, also known as Mughal Lamb. This dish is perfect for entertaining and sharing with friends and family. It’s a versatile dish you can serve with rice, naan, or even a sandwich. You will love how this dish tastes when served over rice or flatbread.

Lamb is an essential ingredient in Indian cuisine. This rich, flavorful meat goes well with spicy Indian dishes and curries. If you’re new to cooking lamb, this recipe is to try!

This lamb Mughlai recipe is a perfect dish to make at home for the family. The flavor is complex, and aromatic and takes less time than other lamb recipes. It’s easy to make and extremely delicious.

Lamb Mughlai is a traditional dish in Pakistan. Our Chef prepared this recipe of lamb Mughlai at Chitale’s Lamb Restaurant in Chicago. Lamb Mughlai is an appetizer cooked using the marinated meat of mutton which is often grilled on a hot coal bed, then served with the flavorful and creamy gravy.

Why is Lamb Mughlai the Best?

Lamb is a lean, mild-tasting, and nutritious meat that goes well with Indian cuisine. The best cuts of lamb are the shoulder or loin chops. Lamb can be cooked in many ways, including grilling, braising, roasting, oven cooking, poaching, and barbecuing. Prepare the lamb for cooking. Wash the lamb under running water.

lamb shanks | pfeiffer family: the indian cookbook

Place the lamb on a rack in a shallow roasting pan. Rub the surface with lemon juice to prevent the meat from turning brown. Season the lamb with salt and pepper. Lamb is available all year round in India and is generally eaten at every meal during the day. It’s a popular choice for vegetarians and meat eaters alike.

How to make lamb Mughlai

1. Ingredients


A small piece of lean lamb


Black pepper powder

Ginger paste

Garam masala

Chopped onion




Lemon juice


2. Method

First, cut the lamb into thin strips.

Then, heat the oil in a pan and add the black pepper powder, ginger paste, garlic, chopped onions, salt, and lemon juice.

Add the lamb and stir. Let the mixture simmer until the onions turn golden brown.

3. Serve

Serve hot with tomato, cilantro, and a dash of garam masala.

How to serve Lamb Mughlai

In this lamb Mughlai recipe, we cook lamb leg in a rich tomato-based gravy. We then add the lamb to a bowl and cover it with a blanket of shredded mint leaves. The mint creates a tangy and refreshing flavor that complements the rich flavors of the lamb. I remember the first time I had Mughlai lamb. It was at a restaurant in Delhi called Darbar.

For years, I’vwantedng to make Mughlai lamb. The lamb was cooked in a rich, tomato-based sauce and tasted good. I was mesmerized by the combination of flavors. It’s one of my favorite dishes. You can serve it with plain rice, roti, naan, or bread. You can also do this Mughlai with a side of yogurt raita and chutney.

How to store Lamb Mughlai

When you buy lamb Mughlai, you want to store it in the refrigerator until you cook it. This will ensure that the lamb stays fresh and flavorful. Lamb is a very versatile meat. It can be cooked in many ways. You can grill it, roast it, broil it, or pan-fry it. If you cook it on the stovetop, make sure you choose a skillet with a cover, so it doesn’t dry out.

Lamb is not as fatty as beef but has a rich flavor. Lamb Mughlai is usually cooked with butter, cream, and onions. The butter is used to flavor the dish. It also adds richness to the plate. You can also store it in the freezer. This will add an extra layer of flavor and keep it frozen until you are ready to eat it.

Once you’ve cooked your lamb, let it rest for 5 minutes before slicing. This helps to keep the juices inside the meat. Lamb is very lean and needs to be marinated to add flavor. Marinating the meat before you cook it is a great way to ensure it doesn’t dry out.

Frequently Asked Questions (FAQs)

Q: How can I make a lamb Mughlai recipe at home?

A: There are several ways to make Mughlai. You can use either mutton or lamb. Lamb tastes better because it has a sweeter flavor than mutton. Another way is to grill the lamb or mutton and make Mughlai with the gravy. You can also use the same sauce to make tandoori chicken.

Q: How do you make Mughlai in a pan?

A: You can make Mughlai in a pan. Marinating the meat for 24 hours is best, then cooking it in the pan until it is tender.

Q: Can you freeze Mughlai?

A: You can freeze Mughlai, but it will taste better if you let the gravy cool down before freezing.

Top Myth about Lamb Mughlai

1. Lamb Mughlai Recipe takes hours to make.

2. Lamb Mughlai Recipe is complicated.

3. Lamb Mughlai Recipe is not easily available in stores.

4. You must spend hours in the kitchen cooking lamb Mughlai.


Hello Friends, Welcome to my YouTube channel, “The Healthy Diet Plan”. Today I’m going to share with you a recipe for Lamb Mughlai. Lamb Mughlai is a type of chicken dish which is a specialty of the Indian subcontinent.

Today I’m going to share with you a recipe for Lamb Mughlai. Lamb Mughlai is a type of chicken dish which is a specialty of the Indian subcontinent. It has a rich gravy with nuts, raisins, and spices. Lamb Mughlai is also a dish that is served with rice and roti.

You can also serve it with plain steamed rice. But the best part of this dish is that it doesn’t need any cooking. Just put the ingredients in a pressure cooker and cook it.

Shayla M. Berg

Lamb Mughlai Recipe - How to Make Lamb Mughlai at Home 2I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.