Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Fragrant Mutton Khada Masala
Category : Lamb, Other recipes, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Add the olive oil in a pressure cooker and put on high heat until the fragrance wanes.
- Add desi ghee and mix with olive oil.
- Add onions, fry until golden brown.
- Add cardamoms and clove cinnamon paste and the ginger-garlic paste.
- Fry for another 3 to 5 minutes, add haldi and red chlly and mix.
- Add the mutton and fry with the reddened onion mixture for about 7 minutes.
- Add garam masala powder and mix, keep adding 2 tbsp of tomato puree and 1tbsp of curd at a time.
- Keep mixing with the rest of the gravy until it thickens.
- Keep on medium heat until the oil separates from the gravy.
- Add milk and saffron, 3 cups of water and kewra/rose water.
- Close the cooker lid and wait for air bubbles to escape.
- Add the cooker weight, cook on high heat till the first steam whistle.
- Then keep on medium heat for 10 minutes more.
- After the steam cools down, open the cooker and put on high heat until the gravy is thick.
- Before serving, sprinkle 1 tbsp garam masala and garnish with onion rings and fresh coriander leaves.
Ingredients:
1 kg - raan mutton, cleaned and washed
4 - medium sized onions, cut in small pieces
3 - tomatoes blended into a puree
1" - ginger
6 - garlic cloves, ground in to a paste
3 - cardamoms
3 - cloves
1" - cinnamon, ground in to a paste
200 g - curd, hung in a muslin cloth for 2 hrs
2 tbsp - olive pomace oil
1 tbsp - desi ghee
2 tbsp - dried garam masala
2 tsp - jeera
1 tsp - dhania seeds
6 - pepper pods
1 dried red chilly
3 tsp - salt
� tsp - haldi
� tsp - red chilly powder
5 to 6 strands - saffron, dissolved in 3 tbsp - warm milk
1 tsp - kewra / rose water
1 kg - raan mutton, cleaned and washed
4 - medium sized onions, cut in small pieces
3 - tomatoes blended into a puree
1" - ginger
6 - garlic cloves, ground in to a paste
3 - cardamoms
3 - cloves
1" - cinnamon, ground in to a paste
200 g - curd, hung in a muslin cloth for 2 hrs
2 tbsp - olive pomace oil
1 tbsp - desi ghee
2 tbsp - dried garam masala
2 tsp - jeera
1 tsp - dhania seeds
6 - pepper pods
1 dried red chilly
3 tsp - salt
� tsp - haldi
� tsp - red chilly powder
5 to 6 strands - saffron, dissolved in 3 tbsp - warm milk
1 tsp - kewra / rose water
 |
|
|
|
|
