मंगलिक मटन

75 mins
Serves 1
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Directions

  1. 1Dry roast the spices (stone flower, caraway seeds, cumin seeds, desiccated coconut, cinnamon, coriander seeds, star anise, nutmeg, green & black cardamom, mace, cloves, and bay leaves) on low flame for 2.5 minutes. Add kasoori methi and roast for another 20 seconds.
  2. 2Dry roast the spices (stone flower, caraway seeds, cumin seeds, desiccated coconut, cinnamon, coriander seeds, star anise, nutmeg, green & black cardamom, mace, cloves, and bay leaves) on low flame for 2.5 minutes. Add kasoori methi and roast for another 20 seconds.
  3. 3Dry roast the spices (stone flower, caraway seeds, cumin seeds, desiccated coconut, cinnamon, coriander seeds, star anise, nutmeg, green & black cardamom, mace, cloves, and bay leaves) on low flame for 2.5 minutes. Add kasoori methi and roast for another 20 seconds.
  4. 4Add the roasted spices, boiled onions, boiled-skinless-tomatoes, soaked byadagi chillies, soaked cashew nuts, and soaked-skinless-almonds. Blend into a fine paste.
  5. 5Add the roasted spices, boiled onions, boiled-skinless-tomatoes, soaked byadagi chillies, soaked cashew nuts, and soaked-skinless-almonds. Blend into a fine paste.
  6. 6Add the roasted spices, boiled onions, boiled-skinless-tomatoes, soaked byadagi chillies, soaked cashew nuts, and soaked-skinless-almonds. Blend into a fine paste.
  7. 7Marinate the mutton in a kadhai/pot with finely chopped onions, chopped mint & coriander leaves, curd, ghee, oil, the prepared paste, salt, red chilli powder, turmeric powder, garam masala powder, black pepper powder, fennel powder, and ginger garlic paste. Let it sit for 20-30 minutes.
  8. 8Marinate the mutton in a kadhai/pot with finely chopped onions, chopped mint & coriander leaves, curd, ghee, oil, the prepared paste, salt, red chilli powder, turmeric powder, garam masala powder, black pepper powder, fennel powder, and ginger garlic paste. Let it sit for 20-30 minutes.
  9. 9Marinate the mutton in a kadhai/pot with finely chopped onions, chopped mint & coriander leaves, curd, ghee, oil, the prepared paste, salt, red chilli powder, turmeric powder, garam masala powder, black pepper powder, fennel powder, and ginger garlic paste. Let it sit for 20-30 minutes.
  10. 10Place the kadhai on high flame, seal it to prevent steam from escaping, and cook the mutton on dum for 5 minutes on high, then around an hour or so on low. Keep shaking the kadhai regularly.
  11. 11Place the kadhai on high flame, seal it to prevent steam from escaping, and cook the mutton on dum for 5 minutes on high, then around an hour or so on low. Keep shaking the kadhai regularly.
  12. 12Place the kadhai on high flame, seal it to prevent steam from escaping, and cook the mutton on dum for 5 minutes on high, then around an hour or so on low. Keep shaking the kadhai regularly.
  13. 13Garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes, then turn off the flame.
  14. 14Garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes, then turn off the flame.
  15. 15Garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes, then turn 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
  • 1 chopped mint & coriander leaves
  • 1 chopped mint & coriander leaves
  • 1 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
  • 1 chopped coriander leaves
  • 1 chopped coriander leaves
  • 1 chopped coriander leaves

Equipment

kadhai/pottawa