Manglik Mutton

Name: Manglik Mutton
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 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 pcs star anise; 0.25 pcs nutmeg; 4 pcs green cardamom; 2 pcs black cardamom; 0.5 pcs mace; 4 pcs cloves; 2 pcs bay leaves; 1 tbsp kasoori methi; 4 boiled onions; 3 boiled tomatoes; 8 soaked byadagi chillies; 12 pcs soaked cashew nuts; 12 pcs soaked almonds; 1 kg mutton; 2 finely chopped onions; 1 handful chopped mint and coriander leaves; 250 grams curd; 6 tbsp ghee; 3 tbsp oil; 1 tbsp salt; 1 tbsp red chilli powder; 1 tsp turmeric powder; 0.5 tbsp garam masala powder; 0.5 tbsp black pepper powder

1h 10m

Serves 4

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Manglik Mutton

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1h 10m

Serves 4

Directions

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.
2Now add in a tbsp of kasoori methi and roast for another 20 seconds.
3Along 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.
4Then blend all of it together into a fine paste adding a bit of water.
5Marinate 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.
6Let it sit for 20-30 minutes.
7Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape.
8Cook the mutton on dum for 5 minutes on high then around an hour or so on low.
9Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom.
10If your Kadhai doesn’t have a heavy bottom then place a tava under it.
11Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.

Ingredients

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 pcs star anise
0.25 pcs nutmeg
4 pcs green cardamom
2 pcs black cardamom
0.5 pcs mace
4 pcs cloves
2 pcs bay leaves
1 tbsp kasoori methi
4 boiled onions
3 boiled tomatoes
8 soaked byadagi chillies
12 pcs soaked cashew nuts
12 pcs soaked almonds
1 kg mutton
2 finely chopped onions
1 handful chopped mint and coriander leaves
250 grams curd
6 tbsp ghee
3 tbsp oil
1 tbsp salt
1 tbsp red chilli powder
1 tsp turmeric powder
0.5 tbsp garam masala powder
0.5 tbsp black pepper powder
0.5 tbsp fennel powder
2 tbsp ginger garlic paste
1 handful chopped coriander leaves

Equipment

Kadhai/pottawa

Manglik Mutton

Manglik Mutton

Directions

Ingredients

Equipment

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