MUGHLAI MUTTON CURRY | MUGHLAI MUTTON MASALA | SPICE EATS MUTTON CURRY скачать в хорошем качестве

MUGHLAI MUTTON CURRY | MUGHLAI MUTTON MASALA | SPICE EATS MUTTON CURRY

Mughlai Mutton Curry | Mughlai Mutton Masala | Ramadan Special Mutton Recipe | Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Mutton Masala Curry Ingredients for Mughlai Mutton Curry: Lamb/Goat meat - 1 kg (curry cut with bones) Whole Spices, crushed: Green Cardamoms- 6 Cloves- 6 Cinnamon-3 Black Cardamom- 2 Black Peppercorns- 8 Mace (Javitri)- 1 Bay Leaf (cut)-3 For the Masala Paste: Fried Onion- from 150 gms. raw & sliced onion (2 medium) Dry Red Chillies- 6 Cashew nuts- 12 Poppy Seeds (Khuskhus)- 3 tsp Other Ingredients: Grated Onion- 120 gms Ginger Garlic paste- 2 tbsp(tablespoon) Coriander Powder- 2 tsp Whisked Curd/Yogurt- 3 tbsp Salt- 2 tsp Refined oil- 4-5 tbsp Ghee (clarified butter)- 2 tbsp Keora Water (Screwpine essence)- 1 tsp Preparation: For the Masala Paste- Slice 2 medium sized onions and fry in oil till golden. Take it out in a plate and allow it to cool. Dry roast the red chillies, cashew nuts and poppy seeds on low heat for 2-3 mins. Remove and set aside to cool. To make the Masala paste, add the dry roasted items and the fried onions in a grinder and coarse grind it. Now add around 5-6 tbsp water and blend it into a paste. Crush all the whole spices other than bay leaf roughly in a mortar & pestle. Grate the onions using a grater or blend cubed onions roughly in a grinder/blender. Do not make a smooth paste. Whisk the curd/plain yogurt and set aside. Process: Heat oil & ghee in a pressure cooker or a pan. Add the crushed whole spices and bay leaves and stir for 30 secs. Now add the grated onions and fry on medium heat for 5 mins till it starts changing colour. Add the ginger garlic paste and fry on medium to low heat for 2-3 mins. Add the mutton pieces, mix and sear on high heat for 4-5 mins till the colour changes. Continue to fry on medium heat for 2-3 mins till it is browned. Now add the Masala paste, Coriander Powder and salt. Mix and fry on medium heat for 5-6 mins. Lower heat to minimum and then add the whisked curd/yogurt. Mix and cook on low heat for 2-3 mins till oil separates. Now add 400 ml water, mix and pressure cook for 4 whistles. (On high heat till 1st whistle and then on medium low for the balance 3 whistles- should take around 18-20 mins total . Allow the pressure to release on it’s own) In case you’re using a pan and not a pressure cooker, cook covered on low heat for 45-60 mins till meat is tender. Give a stir few times in between and add water as & when necessary. After pressure releases, open the lid and add the Kewra water. Simmer for 2 mins. Serve with roti or rice #mughlaimuttoncurry #eidspecial #muttoncurry #muttongravy #mughlaimuttonmasala #muttonmughlai #spiceeats #spiceeatsrecipes #spiceeatsmutton