Manglik Mutton

75 mins
Serves 4
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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 and 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 and 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 and 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 tomatoes, soaked chillies, cashew nuts, and almonds. Blend into a fine paste.
  5. 5Add the roasted spices, boiled onions, boiled tomatoes, soaked chillies, cashew nuts, and almonds. Blend into a fine paste.
  6. 6Add the roasted spices, boiled onions, boiled tomatoes, soaked chillies, cashew nuts, and almonds. Blend into a fine paste.
  7. 7Marinate the mutton in a pot with chopped onions, mint and 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 pot with chopped onions, mint and 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 pot with chopped onions, mint and 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 pot on high flame and seal it, preventing steam from escaping. Cook for 5 minutes on high and then around an hour on low. Keep shaking regularly to prevent sticking. If the pot doesn't have a heavy bottom, place a tava underneath.
  11. 11Place the pot on high flame and seal it, preventing steam from escaping. Cook for 5 minutes on high and then around an hour on low. Keep shaking regularly to prevent sticking. If the pot doesn't have a heavy bottom, place a tava underneath.
  12. 12Place the pot on high flame and seal it, preventing steam from escaping. Cook for 5 minutes on high and then around an hour on low. Keep shaking regularly to prevent sticking. If the pot doesn't have a heavy bottom, place a tava underneath.
  13. 13Garnish with coriander leaves and add smoke using coal for 3-4 minutes, then turn off the flame.
  14. 14Garnish with coriander leaves and add smoke using coal for 3-4 minutes, then turn off the flame.
  15. 15Garnish with coriander leaves and add smoke using coal 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 tomatoes
  • 3 boiled tomatoes
  • 3 boiled tomatoes
  • 8 soaked chillies
  • 8 soaked chillies
  • 8 soaked chillies
  • 12 soaked cashew nuts
  • 12 soaked cashew nuts
  • 12 soaked cashew nuts
  • 12 soaked almonds
  • 12 soaked almonds
  • 12 soaked almonds
  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 2 onions
  • 2 onions
  • 2 onions
  • 0 mint leaves
  • 0 mint leaves
  • 0 mint leaves
  • 0 coriander leaves
  • 0 coriander leaves
  • 0 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

Equipment

Kadhai/pottawa