Michelin Star Mutton
Directions
- 1Marinate 1 kg mutton in a heavy bottom pot with 4 tbsp ghee, 4 tbsp oil, 250 grams curd, 1 bay leaf, 2 inch cinnamon, 3/4 mace, 5 cloves, 3 green & 2 black cardamom, a paste prepared by blending together 6 boiled onions, 2 strings of curry leaves, 1 handful of coriander stems, 3 handfuls of toasted foxnuts & 8-12 green chillies adding just a bit of water.
- 2Next add in 1 tbsp each of salt, roasted crushed coriander seeds, roasted crushed cumin seeds, roasted crushed kasoori methi, 3/4 tbsp roasted crushed black peppercorns and 2 tbsp ginger-garlic paste.
- 3Leave the mutton in this marination for half an hour.
- 4Now add in 1.5 cups of water from the sides and place the pot on high flame.
- 5Seal off the pot with dough or aluminium foil and let it cook on dum for 5 minutes on high flame then 1.5 hours on low.
- 6Keep lifting and shaking the pot at regular intervals so that the pieces don’t stick at the bottom.
- 7Now open the lid and add in 1 tbsp garam masala powder, some ginger juliennes and 1 lemon juice.
- 8Give it a quick mix then garnish with some crispy fried brown onions and chopped coriander leaves.
Ingredients
- 1 kg mutton
- 4 tbsp ghee
- 4 tbsp oil
- 250 grams curd
- 1 bay leaf
- 2 inch cinnamon
- 0.75 mace
- 5 cloves
- 3 green cardamom
- 2 black cardamom
- 6 boiled onions
- 2 strings curry leaves
- 1 handful coriander stems
- 3 handfuls toasted foxnuts
- 8 green chillies
- 1.5 cups water
- 1 tbsp salt
- 1 tbsp roasted crushed coriander seeds
- 1 tbsp roasted crushed cumin seeds
- 0.75 tbsp roasted crushed kasoori methi
- 0.75 tbsp roasted crushed black peppercorns
- 2 tbsp ginger-garlic paste
- 1 tbsp garam masala powder
- 0.75 ginger juliennes
- 1 lemon juice
- 1 crispy fried brown onions
- 1 chopped coriander leaves
Equipment
heavy bottom pot
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