मंगलिक मटन

70 mins
Serves 4
facebook.com

Directions

  1. 1Dry roast 1 tbsp stone flower, 1 tsp caraway seeds, 1 tbsp cumin seeds, 4 tbsp desiccated coconut, 2.5 inch cinnamon, 1.5 tbsp coriander seeds, 2 star anise, 1/4 nutmeg, 4 green & 2 black cardamom, half mace, 4 cloves and 2 bay leaves on low flame for 2.5 minutes. Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  2. 2Dry roast 1 tbsp stone flower, 1 tsp caraway seeds, 1 tbsp cumin seeds, 4 tbsp desiccated coconut, 2.5 inch cinnamon, 1.5 tbsp coriander seeds, 2 star anise, 1/4 nutmeg, 4 green & 2 black cardamom, half mace, 4 cloves and 2 bay leaves on low flame for 2.5 minutes. Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  3. 3Dry roast 1 tbsp stone flower, 1 tsp caraway seeds, 1 tbsp cumin seeds, 4 tbsp desiccated coconut, 2.5 inch cinnamon, 1.5 tbsp coriander seeds, 2 star anise, 1/4 nutmeg, 4 green & 2 black cardamom, half mace, 4 cloves and 2 bay leaves on low flame for 2.5 minutes. Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  4. 4Along with the above roasted spices add in 4-5 boiled onions, 3-4 boiled-skinless-tomatoes, 8-12 soaked byadagi chillies, 12 soaked cashew nuts and 12-15 soaked-skinless-almonds. Then blend all of it together into a fine paste adding a bit of water.
  5. 5Along with the above roasted spices add in 4-5 boiled onions, 3-4 boiled-skinless-tomatoes, 8-12 soaked byadagi chillies, 12 soaked cashew nuts and 12-15 soaked-skinless-almonds. Then blend all of it together into a fine paste adding a bit of water.
  6. 6Along with the above roasted spices add in 4-5 boiled onions, 3-4 boiled-skinless-tomatoes, 8-12 soaked byadagi chillies, 12 soaked cashew nuts and 12-15 soaked-skinless-almonds. Then blend all of it together into a fine paste adding a bit of water.
  7. 7Marinate 1 kg mutton in a Kadhai/pot with 2-3 finely chopped onions, some chopped mint & coriander leaves, 250 grams curd, 6 tbsp ghee, 3-4 tbsp oil, all of the paste prepared above, 1 tbsp each of salt, red chilli powder, 1 tsp turmeric powder, half tbsp each of garam masala powder, black pepper powder, fennel powder and 2 tbsp ginger garlic paste. Let it sit for 20-30 minutes.
  8. 8Marinate 1 kg mutton in a Kadhai/pot with 2-3 finely chopped onions, some chopped mint & coriander leaves, 250 grams curd, 6 tbsp ghee, 3-4 tbsp oil, all of the paste prepared above, 1 tbsp each of salt, red chilli powder, 1 tsp turmeric powder, half tbsp each of garam masala powder, black pepper powder, fennel powder and 2 tbsp ginger garlic paste. Let it sit for 20-30 minutes.
  9. 9Marinate 1 kg mutton in a Kadhai/pot with 2-3 finely chopped onions, some chopped mint & coriander leaves, 250 grams curd, 6 tbsp ghee, 3-4 tbsp oil, all of the paste prepared above, 1 tbsp each of salt, red chilli powder, 1 tsp turmeric powder, half tbsp each of garam masala powder, black pepper powder, fennel powder and 2 tbsp ginger garlic paste. Let it sit for 20-30 minutes.
  10. 10Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape. Cook the mutton on dum for 5 minutes on high then around an hour or so on low. Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom. If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  11. 11Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape. Cook the mutton on dum for 5 minutes on high then around an hour or so on low. Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom. If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  12. 12Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape. Cook the mutton on dum for 5 minutes on high then around an hour or so on low. Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom. If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  13. 13Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.
  14. 14Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.
  15. 15Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.

Ingredients

  • 1 tbsp stone flower
  • 1 tbsp stone flower
  • 1 tbsp stone flower
  • 1 tsp caraway seeds
  • 1 tsp caraway seeds
  • 1 tsp caraway seeds
  • 1 tbsp cumin seeds
  • 1 tbsp cumin seeds
  • 1 tbsp cumin seeds
  • 4 tbsp desiccated coconut
  • 4 tbsp desiccated coconut
  • 4 tbsp desiccated coconut
  • 2.5 inch cinnamon
  • 2.5 inch cinnamon
  • 2.5 inch cinnamon
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp coriander seeds
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 0.25 nutmeg
  • 0.25 nutmeg
  • 0.25 nutmeg
  • 4 green cardamom
  • 4 green cardamom
  • 4 green cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 0.5 mace
  • 0.5 mace
  • 0.5 mace
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tbsp kasoori methi
  • 1 tbsp kasoori methi
  • 1 tbsp kasoori methi
  • 4 boiled onions
  • 4 boiled onions
  • 4 boiled onions
  • 3 boiled-skinless-tomatoes
  • 3 boiled-skinless-tomatoes
  • 3 boiled-skinless-tomatoes
  • 8 soaked byadagi chillies
  • 8 soaked byadagi chillies
  • 8 soaked byadagi chillies
  • 12 soaked cashew nuts
  • 12 soaked cashew nuts
  • 12 soaked cashew nuts
  • 12 soaked-skinless-almonds
  • 12 soaked-skinless-almonds
  • 12 soaked-skinless-almonds
  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 0 chopped mint & coriander leaves
  • 0 chopped mint & coriander leaves
  • 0 chopped mint & coriander leaves
  • 250 grams curd
  • 250 grams curd
  • 250 grams curd
  • 6 tbsp ghee
  • 6 tbsp ghee
  • 6 tbsp ghee
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 0.5 tbsp garam masala powder
  • 0.5 tbsp garam masala powder
  • 0.5 tbsp garam masala powder
  • 0.5 tbsp black pepper powder
  • 0.5 tbsp black pepper powder
  • 0.5 tbsp black pepper powder
  • 0.5 tbsp fennel powder
  • 0.5 tbsp fennel powder
  • 0.5 tbsp fennel powder
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 0 chopped coriander leaves
  • 0 chopped coriander leaves
  • 0 chopped coriander leaves

Equipment

Kadhai/pottawa