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