Manglik Mutton

70 mins
Serves 4
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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.
  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.
  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.
  4. 4Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  5. 5Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  6. 6Now add in a tbsp of kasoori methi and roast for another 20 seconds.
  7. 7Along 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.
  8. 8Along 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.
  9. 9Along 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.
  10. 10Then blend all of it together into a fine paste adding a bit of water.
  11. 11Then blend all of it together into a fine paste adding a bit of water.
  12. 12Then blend all of it together into a fine paste adding a bit of water.
  13. 13Marinate 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.
  14. 14Marinate 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.
  15. 15Marinate 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.
  16. 16Let it sit for 20-30 minutes.
  17. 17Let it sit for 20-30 minutes.
  18. 18Let it sit for 20-30 minutes.
  19. 19Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape.
  20. 20Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape.
  21. 21Place the Kadhai on top of your flame turning it to high and seal off the Kadhai preventing any steam to escape.
  22. 22Cook the mutton on dum for 5 minutes on high then around an hour or so on low.
  23. 23Cook the mutton on dum for 5 minutes on high then around an hour or so on low.
  24. 24Cook the mutton on dum for 5 minutes on high then around an hour or so on low.
  25. 25Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom.
  26. 26Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom.
  27. 27Keep shaking the Kadhai on regular intervals so that mutton doesn’t stick at the bottom.
  28. 28If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  29. 29If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  30. 30If your Kadhai doesn’t have a heavy bottom then place a tava under it.
  31. 31Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.
  32. 32Lastly garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes turning off the flame.
  33. 33Lastly 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 pcs star anise
  • 2 pcs star anise
  • 2 pcs star anise
  • 0.25 pcs nutmeg
  • 0.25 pcs nutmeg
  • 0.25 pcs nutmeg
  • 4 pcs green cardamom
  • 4 pcs green cardamom
  • 4 pcs green cardamom
  • 2 pcs black cardamom
  • 2 pcs black cardamom
  • 2 pcs black cardamom
  • 0.5 pcs mace
  • 0.5 pcs mace
  • 0.5 pcs mace
  • 4 pcs cloves
  • 4 pcs cloves
  • 4 pcs cloves
  • 2 pcs bay leaves
  • 2 pcs bay leaves
  • 2 pcs 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 tomatoes
  • 3 boiled tomatoes
  • 3 boiled tomatoes
  • 8 soaked byadagi chillies
  • 8 soaked byadagi chillies
  • 8 soaked byadagi chillies
  • 12 pcs soaked cashew nuts
  • 12 pcs soaked cashew nuts
  • 12 pcs soaked cashew nuts
  • 12 pcs soaked almonds
  • 12 pcs soaked almonds
  • 12 pcs soaked almonds
  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 1 handful chopped mint and coriander leaves
  • 1 handful chopped mint and coriander leaves
  • 1 handful chopped mint and 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
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves

Equipment

Kadhai/pottawa
Manglik Mutton | Clip Recipe