Michelin Star Mutton

90 mins
Serves 4
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Directions

  1. 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.
  2. 2Marinate 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.
  3. 3Marinate 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.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Leave the mutton in this marination for half an hour.
  8. 8Leave the mutton in this marination for half an hour.
  9. 9Leave the mutton in this marination for half an hour.
  10. 10Add 1.5 cups of water from the sides and place the pot on high flame.
  11. 11Add 1.5 cups of water from the sides and place the pot on high flame.
  12. 12Add 1.5 cups of water from the sides and place the pot on high flame.
  13. 13Seal 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.
  14. 14Seal 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.
  15. 15Seal 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.
  16. 16Keep lifting and shaking the pot at regular intervals so that the pieces don’t stick at the bottom.
  17. 17Keep lifting and shaking the pot at regular intervals so that the pieces don’t stick at the bottom.
  18. 18Keep lifting and shaking the pot at regular intervals so that the pieces don’t stick at the bottom.
  19. 19Open the lid and add in 1 tbsp garam masala powder, some ginger juliennes and 1 lemon juice.
  20. 20Open the lid and add in 1 tbsp garam masala powder, some ginger juliennes and 1 lemon juice.
  21. 21Open the lid and add in 1 tbsp garam masala powder, some ginger juliennes and 1 lemon juice.
  22. 22Give it a quick mix then garnish with some crispy fried brown onions and chopped coriander leaves.
  23. 23Give it a quick mix then garnish with some crispy fried brown onions and chopped coriander leaves.
  24. 24Give it a quick mix then garnish with some crispy fried brown onions and chopped coriander leaves.

Ingredients

  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 4 tbsp ghee
  • 4 tbsp ghee
  • 4 tbsp ghee
  • 4 tbsp oil
  • 4 tbsp oil
  • 4 tbsp oil
  • 250 grams curd
  • 250 grams curd
  • 250 grams curd
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 0.75 mace
  • 0.75 mace
  • 0.75 mace
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 3 green cardamom
  • 3 green cardamom
  • 3 green cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 6 boiled onions
  • 6 boiled onions
  • 6 boiled onions
  • 2 strings curry leaves
  • 2 strings curry leaves
  • 2 strings curry leaves
  • 1 handful coriander stems
  • 1 handful coriander stems
  • 1 handful coriander stems
  • 3 handfuls toasted foxnuts
  • 3 handfuls toasted foxnuts
  • 3 handfuls toasted foxnuts
  • 8 green chillies
  • 8 green chillies
  • 8 green chillies
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp roasted crushed coriander seeds
  • 1 tbsp roasted crushed coriander seeds
  • 1 tbsp roasted crushed coriander seeds
  • 1 tbsp roasted crushed cumin seeds
  • 1 tbsp roasted crushed cumin seeds
  • 1 tbsp roasted crushed cumin seeds
  • 0.75 tbsp roasted crushed kasoori methi
  • 0.75 tbsp roasted crushed kasoori methi
  • 0.75 tbsp roasted crushed kasoori methi
  • 0.75 tbsp roasted crushed black peppercorns
  • 0.75 tbsp roasted crushed black peppercorns
  • 0.75 tbsp roasted crushed black peppercorns
  • 2 tbsp ginger-garlic paste
  • 2 tbsp ginger-garlic paste
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala powder
  • 1 tbsp garam masala powder
  • 1 tbsp garam masala powder
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 crispy fried brown onions
  • 1 crispy fried brown onions
  • 1 crispy fried brown onions
  • 1 chopped coriander leaves
  • 1 chopped coriander leaves
  • 1 chopped coriander leaves

Equipment

heavy bottom pot