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Afghani Mutton

Dec-31-2018
Soma Mukherjee
90 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Afghani Mutton RECIPE

This is a very delicious and nice flavoured , rich mutton recipe. Try this for your New year party.

Recipe Tags

  • Main Dish

Ingredients Serving: 4

  1. Mutton on bones 500 g
  2. Ginger onion garlic paste with 1 cilli 2 teaspoon
  3. Water 1 cup
  4. Curd 200 ml
  5. Fresh cream 100 ml
  6. Onion paste 2 tablespoon
  7. Coriander and green chilli paste 4 tablespoon( 4 chillis)
  8. Garlic paste 4 teaspoon
  9. Ginger paste 1 tablespoon
  10. Chat mashala 1 tablespoon
  11. Garam mashala powder 1& 1/2 teaspoon
  12. Kasuri methi 1/2 teaspoon
  13. Salt 1/2 teaspoon or as required
  14. Cooking oil 3 tablespoon
  15. Ghee 1 teaspoon for smoke, 1 piece little charcoal, 1 Cardamom, 2 cloves, pinch of kasuri methi

Instructions

  1. RINCE AND CLEAN MUTTON PIECES
  2. IN A PRESSURE COOKER TAKE MUTTON
  3. 2 TEASPOON ONION GARLIC GINGER PASTE WITH 1 CILLI
  4. ADD 1 CUP WATER
  5. CLOSE THE LID
  6. COOK IT FOR 10 MINUTES OR UPTO 3 WHISTLES
  7. REMOVE THE COVER
  8. SEPARATE MUTTON PIECES
  9. IN A MIXING BOWL TAKE 200 ML CURD
  10. ADD 100 ML FRESH CREAM BLEND TOGETHER
  11. ADD 2 TABLESPOON ONION PASTE
  12. ADD 3 TABLESPOON CORIANDER LEAVES AND CILLI PASTE
  13. MIX AND ADD 4 TEASPOON GARLIC PASTE
  14. 4 TEASPOON OF GARLIC PASTE1 TABLESPOON GINGER PASTE
  15. MIX ALL
  16. ADD 2 TABLESPOON CASUNUT PASTE
  17. 1 TEASPOONFUL GARAM MASHALA POWDER
  18. 1 TABLESPOON CHAT MASHALA
  19. MIX
  20. ADD MUTTON PIECES
  21. MIX
  22. COVER IT
  23. KEEP IT ASIDE FOR ATLEAST 1 HOUR
  24. AFTER 1 HOUR HEAT OIL IN A PAN
  25. FRY MUTTON PIECES UNTIL GOLDEN BROWN IN COLOUR
  26. FRY PROPERLY
  27. IN A HEAVY BOTTOMED VESSEL HEAT LITTLE OIL AND ADD THE MARINADE ( CURD CREAM MIX)
  28. STIR OCCASIONALLY AND COOK
  29. COOK FOR ABOUT 7-8 MINUTES
  30. SPRINKLE 1/2 TEASPOON KASURI METHI
  31. 1/2 TEASPOON GARAM MASHALA
  32. ADD MUTTON PIECES
  33. STIR AND MIX
  34. ADD 1/2 TEASPOON SALT OR AS REQUIRED ( REMEMBER CHAT MASHALA CONTAINS SALT)
  35. MIX
  36. COVER WITH A LID
  37. AFTER FEW MINUTES IF MUTTON COOKED PROPERLY AND THE GREAVY BECOMES THICKER SWITCH OFF THE BURNER
  38. OPEN THE LID, IN A SMALL BOWL TAKE LITTLE KASURI METHI, 1 CARDAMOM,2 CLOVES &1 TEASPOON GHEE, burn a charcoal in it.
  39. keep the bowl on mutton in the vessel and cover it with a perfect lid.
  40. AFTER 7- 8 MINUTE WHEN THE SMOKE FULLY RELEASED, REMOVE THE COVER
  41. AFGHANI MITTON IS READY TO SERVE
  42. SERVE IT

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