मंगलिक मटन
Directions
- 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.
- 2Add the roasted spices, boiled onions, boiled-skinless-tomatoes, soaked byadagi chillies, soaked cashew nuts, and soaked-skinless-almonds. Blend into a fine paste.
- 3Marinate 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.
- 4Place 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.
- 5Garnish with chopped coriander leaves and give Dhungaar for 3-4 minutes, then turn 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 star anise
- 0.25 nutmeg
- 4 green cardamom
- 2 black cardamom
- 0.5 mace
- 4 cloves
- 2 bay leaves
- 1 tbsp kasoori methi
- 4 boiled onions
- 3 boiled-skinless-tomatoes
- 8 soaked byadagi chillies
- 12 soaked cashew nuts
- 12 soaked-skinless-almonds
- 1 kg mutton
- 2 finely chopped onions
- 1 chopped mint & 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 chopped coriander leaves
Equipment
kadhai/pottawa
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