Mutton Afghani Masala

Tabani Mutton Afghani Masala is a luxurious and mildly spiced blend inspired by the rich culinary traditions of Afghan cuisine. Known for its creamy texture and subtle yet aromatic flavors, this masala is crafted to create a smooth, velvety gravy that highlights the natural richness of mutton.

Infused with delicate spices like cardamom, white pepper, cinnamon, and nutty undertones, it delivers a balanced flavor that is rich without being overly spicy. The masala enhances slow-cooked mutton, making it tender, juicy, and deeply flavorful with every bite.

Perfect for those who enjoy creamy and elegant dishes, Tabani Mutton Afghani Masala is ideal for special dinners, gatherings, or premium meals. It ensures consistent taste, rich aroma, and a restaurant-style finish at home. It’s not just a spice mix—it’s a refined and indulgent culinary experience.

Detailed Recipe (Mutton Afghani)

Ingredients:

• 500g mutton (with bone preferred)
• 1 cup thick yogurt
• ½ cup fresh cream
• 2 tbsp Tabani Mutton Afghani Masala
• 2 onions (paste)
• 1 tbsp ginger-garlic paste
• 2–3 tbsp cashew paste
• 3–4 tbsp butter or oil
• Salt to taste
• Fresh coriander or nuts for garnish

Steps:

1. Cook Mutton:
   Pressure cook mutton with salt and water until about 80% tender (3–4 whistles). Keep the stock.
2. Prepare Base:
   Heat butter or oil in a pan, add onion paste and cook until light golden (avoid over-browning).
3. Add Ginger-Garlic:
   Add ginger-garlic paste and sauté for 1–2 minutes.
4. Add Yogurt:
   Lower the flame and add yogurt slowly while stirring continuously to prevent curdling.
5. Add Masala:
   Add Tabani Mutton Afghani Masala and mix well.
6. Add Cashew Paste:
   Add cashew paste and cook until the mixture becomes creamy and slightly thick.
7. Combine:
   Add cooked mutton along with a little stock and mix thoroughly.
8. Slow Cooking:
   Cover and cook on low heat for 15–20 minutes so flavors blend well.
9. Finish with Cream:
   Add fresh cream and simmer for 5–10 minutes.
10. Final Texture:
    Cook until gravy becomes smooth, thick, and aromatic.
11. Serve:
    Garnish with coriander or nuts and serve hot with naan or rice.