Indian Mutton Dishes

Indian Mutton Dishes

Indian Mutton Dishes - Indian Mutton Rezala Recipe - Mutton Roganjosh Recipe | Tips on - Find TipsMUTTON REZALA

Serving : 8 persons
Prep Time : 5 hours
cooking Time : 50 minutes

Ingredients :

1kg of Mutton
500gm of Curd or Yogurt
2 tbsp of Garlic Paste
4 tbsp of Onion Paste
1 tbsp of Ginger paste
6 Red Chilies
1 tbsp of Poppy seeds
1 tbsp of Cashew nut paste ( should be smooth without any lumps )
1 tsp of Turmeric
8-9 Black Pepper ( whole )
2 tsp White Pepper Powder
5 Cloves
3 pods of Cardamom
4 Cinnamon Sticks
1 small piece of Nutmeg
1 small piece of Mace
2 Bay Leaves
1 cup of Ghee
Salt to taste

Method :

Marinate the mutton in a mixture of curd, ginger paste, turmeric, white pepper powder and 1 tsp of salt overnight or at least 5 hours. Heat the ghee in a pressure cooker and add bay leaves, cinnamon, cardamom, cloves, black pepper, and red chilies to it. When the spluttering ends add the onion and garlic paste to it and fry till the onion turns golden brown. Add the marinated mutton to this and cook on high flame. Cook till water comes out of the mutton. Now add the poppy seeds and cashew nut paste to the gravy. Add water and salt to it. Then turn the flame to low and pressure cook for 5 minutes.

Serve with Naan or Tandoori Roti.

MUTTON ROGAN JOSH

Serving : 8 persons
Prep Time : 20 minutes
cooking Time : 50 minutes

Ingredients :

1kg of Mutton
2 tbsp of Garlic Paste
5 tbsp of Onion Paste
2 tbsp of Ginger paste
2 medium Tomatoes ( grated )
5 Green Chilies ( chopped )
1 cup of fresh Yogurt
1 tsp of Turmeric
2 tbsp of Red Chili powder
4 Red Chilies
2 tsp of Coriander seeds
2 tsp of Cumin seeds
8 Black Pepper ( whole )
1 tbsp of Garam Masala ( Cinnamon, Cardamom & Cloves made into a fine powder )
5 Cloves
6 pods of Cardamom
1 inch Cinnamon Stick
2 Bay Leaves
1 cup of Ghee
3 cups of Water
Salt to taste

Method :

Make a thick paste of ginger, garlic, coriander seeds, cumin seeds, turmeric, red chilies and salt by grinding them together. Heat the ghee in a pressure cooker and add the bay leaves, cardamoms, cinnamons, black pepper and cloves to it and fry. Add the onions, green chilies and tomatoes till the onions turn tender. When the oil begins to separate add the masala paste, red chili powder and fry this for 5 minutes. When the aroma of the fried masala begins to arise add the meat and cook. Beat the yoghurt into a smooth paste and add it to the gravy with 2 cups of water. Cook till the gravy thickens and the mutton becomes tender. Then add the garam masala, cover with a lid and cook for 3 minutes.
Serve with rice or parathas.

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