Just In
- 39 min ago Lunar Eclipse 2024 Horoscope: Know The Effect Of First Chandra Grahan Of The Year On All 12 Zodiac Signs
- 1 hr ago Daily Horoscope, 19 March 2024: Capricorn Needs To Remove Themselves From Unnecessary Fights
- 13 hrs ago 3-YO Girl Eats Everything Dangerous In The House- Glass, Foam, Furniture, And More Due To A Rare Condition
- 17 hrs ago Lakmé Fashion Week 2024: Sara Ali Khan, Janhvi Kapoor, And Ananya Panday Promote Creative Fashion, Pics!
Don't Miss
- Sports India vs Afghanistan World Cup Qualifiers: Underdogs Afghans can still pose problems for Blue Tigers
- Travel Celebrate Lathmar Holi in Nandgaon on March 19: A Colorful Tradition of UP
- Movies Yeh Rishta Kya Kehlata Hai: Samridhii Shukla REACTS To Shehzada Dhami-Pratiksha Honmukhe's Replacement
- News Raj Thackeray In Delhi, Possible Meeting With Amit Shah Over MNS Joining NDA
- Finance 3 Tata Group Stocks To Buy, TP Rs 170- Rs 4600 As Recommended By 3 Brokerages
- Technology Infinix Note 40 Series Launched with MediaTek SoCs, MagSafe Charging, 120Hz Display: Price, Specifications
- Automobiles Skoda Epiq Electric SUV – Top Things You Need To Know
- Education Microplastics may pose risk to Indo-Gangetic plain: Study
Braised Mutton Curry Recipe | Mutton Masala Recipe
Braised mutton curry is a popular recipe that is prepared as a main course with rice. Here is a step-by-step procedure on how to make mutton curry.
Braised mutton curry is a delicious and rich dish. It has amazing flavours and is considered to be one of the hot and spicy dishes. Mutton is braised first, i.e, the meat is first browned in fat and then cooked slowly in a covered pan with a small amount of liquid.
This method helps to tenderize the meat and brings out the amazing flavours from it. Chef Sagar S. Bajaj gives us a scrumptious recipe of braised mutton curry. So, go ahead, continue reading and do try it out.
Recipe By: Chef Sagar S. Bajaj
Recipe Type: Main course
Serves: 4
-
Mutton - 500 g
Mustard oil - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Salt to taste
Ginger-garlic paste - 2 tsp
Onion - 4
Curd - 1 cup
Cashew nuts - 14-15
Almonds - 7-8
Coconut (grated) - 1 tbsp
Nutmeg - a small pinch
Mace - ½ flower
Cloves - 4
Green cardamom - 2
Garam masala powder - 1 tsp
Kewra water - 1 tsp
Coriander leaves - for garnish
-
1. Boil the water and add almonds, cashew nuts.
2. Let it boil for 4-5 minutes. Switch off the flame. Drain the water and let it cool at room temperature.
3. Take the boiled cashew nuts, almonds and coconut in a grinder and grind it to make a fine paste.
4. Add cloves, mace, nutmeg and green cardamom in a grinder and grind it along with the cashew-almonds paste to make it into a fine paste and keep it aside.
5. Heat the wok with oil and add onions. Fry till the onions are light brown in colour.
6. Switch off the flame, take out the fried onions from the oil and let it cool at room temperature.
7. Take the fried onions in a grinder and grind it to make a fine paste.
8. Take the beaten curd in a bowl, and add the fried onion paste and garam masala powder, mix it well.
9. Heat the pressure cooker with oil and add mutton, red chilli powder, turmeric powder, coriander powder, ginger-garlic paste and salt.
10. Cook it on a low flame for 8-10 minutes, till the oil shows separately.
11. Then, add the curd-onion mixture in the cooker (what we prepared in step 8). Mix it well, cook the spices on a low flame for another 7-8 minutes, till the oil shows separately.
12. Then, add cashew-almond-spices mixture (what we prepared in step 4) and mix it well.
13. Cook the spices on a low flame for another 6-7 minutes, till the oil shows separately.
14. Add 1 cup of water, mix it well.
15. Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the mutton is properly cooked.
16. Switch off the flame, let the pressure settle down.
17. Open cooker and add kewra water. Garnish with chopped coriander leaves.
18. The delicious mutton curry is ready to be served, serve it hot with naan, chapatti and rice.
- 1. The spices have to be ground with the almond-cashew nut mixture to obtain a soft paste, which will only be possible if these ingredients are mixed together.
- Serving size - 1 cup
- Calories - 271 cal
- Fat - 17 g
- Protein - 13 g
- Carbohydrates - 20 g
- Sugar - 7 g
- Fibre - 6 g
- 21 Amazing Health Benefits Of Curry Leaves: Weight Loss, Infections, Diabetes And More
- Thai Red Curry Recipe: Know How To Prepare It At Your Home
- Rajma Masala Recipe: Kidney Beans Curry Recipe
- Chestnut Flour Kadhi Recipe: How To Make Vrat Ki Kadhi
- Palak Paneer Recipe | How To Prepare Spinach Cottage Cheese Curry
- Aloo Matar Gravy Recipe: How To Prepare Potato Peas Gravy At Home
- Tawa Paneer Khatta Pyaaz Recipe: How To Prepare Tawa Paneer Masala
- Thai Green Curry Recipe
- Vegetable Sagu Recipe: How To Prepare Mix Veg Sagu
- Kung Pao Chicken Recipe With Noodles
- Methi Gatte Ki Sabzi Recipe: How To Prepare Rajasthani Dana Methi And Gatte Ki Sabzi
- Paneer Capsicum Sabzi Recipe: How To Prepare Paneer And Shimla Mirch Masala
Boldsky - Get breaking news alerts. Subscribe to Boldsky.