Скачать или смотреть Gavran, Lehsuni & Crispy Masala Mutton | 3 Irresistible Indian Mutton Recipes

CHULIVARCHA GAVRAN MUTTONACHA RASSA

METHOD:
Peel 3 onions, slit the onion and place it on fire to roast them
Take 1/2 a dry coconut, place it on fire and roast as well
Wait for it to cool down
Chop them into small cubes

For Garam masala powder
Heat 2 tbsp of oil
Keep the flame on a medium to low
Add 15-20 black peppercorns
10 cloves
1” of cinnamon
1 tbsp of coriander seeds
1 tsp of shah jeera
1 tsp of fennel seeds or saunf
3 black cardamoms
5 green cardamoms
1 small piece of nutmeg
1 mace
2 star anise
3 bay leaves
1 tbsp of stone flower
1 tsp of cumin seeds/jeera
Roast all the spices till they release an aroma
Add 7-8 cloves of garlic
Add 1” ginger
Add 1 tbsp white sesame seeds
Add 1 tsp poppy seeds
Mix well
Shut the flame
Remove it in a plate
Let it cool

In a grinding jar,
Take all of the roasted spices, onion and coconut
Add 1 cup of fresh coriander leaves along with the stems
Grind it with very less water

For rassa
Heat 1/2 cup of oil
Add 1 large onion finely chopped
Sauté it for a minute
Add 1 tsp of garlic paste
1 tsp of ginger paste
Sauté it for a few seconds
Add 2 finely chopped tomatoes
Add 3/4th tsp of turmeric powder
Fry it for a few seconds
Add 1 kg of mutton to it
On a high flame, seer the meat for 3-4 minutes
Add 2-3 tbsp of chilli powder
Mix it well
Add 1 tbsp of Kolhapuri masala
Add 1/2 of the ground masala
Add 1.5 litre of water
Add salt to taste
Give it a good stir
Cover and cook
After 25-30 minutes, serve
Garnish with freshly chopped coriander
Serve with bread of your choice


LEHSUNI MUTTON GOSHT

METHOD:
Heat 2-3 tbsp of ghee
Add 2 bay leaves
1 mace
1” cinnamon
3 green cardamoms
10 peppercorns
2 cloves
Once the spices release an aroma, add 2 medium sized onion finely chopped
Sauté the onions till they are soft and translucent
Add 1/2 kg mutton with bone and sauté it for 4-5 minutes on a high flame
Add 1 tsp of ginger paste
Saute it for a minute,
Add spices: 1 tbsp of coriander seed powder
1 tsp of cumin seed powder
1/2 tsp of turmeric powder
1 tbsp of red chilli powder
Mix well
Add 1 cup of water to it
Salt to taste
Cover and cook till the mutton is done on a low flame
Add 1/4 tsp of garam masala
Add a few green chillies
Add 2 large fried onion
In a kadhai,
Heat 2 tbsp of oil
Add 10 cloves of garlic finely chopped
Sauté it golden
Add it to the mutton
Mix it well
Garnish with some freshly chopped coriander


CRISPY MUTTON MASALA

METHOD:
Take 1 kg of boneless mutton
Add 3 tbsp of ginger-garlic-coriander paste (40% garlic, 30% ginger, 30% coriander)
Salt to taste
1/2 tsp of turmeric powder
Add 1 litre water
Mix it well
Pressure cook the meat on a high flame for 3 whistles, then on a medium-low flame let it cook for another 10 minutes
After the mutton gets cooked, remove all the mutton pieces, separate the stock
Cool the mutton and mash/crush them a little

For the masala,
Heat 2-3 tbsp of ghee
Add 2 bay leaves
1” cinnamon
10 peppercorns
2 black cardamom
1 star anise
5 cloves
5 green cardamoms
After the spices release an aroma, add 4 medium onions finely chopped, sauté till they are brown in colour
Add 1 tbsp of ginger-garlic-coriander paste, sauté for minute
Add 1/4 cup of water to sauté the onions
Add 3/4 tsp of turmeric powder
2 tbsp of red chilli powder
1 tsp of garam masala powder
Add 1/4 cup of water
Mix well
Add salt to taste accordingly

Heat 3 tbsp of ghee
Add the mashed mutton pieces and fry it in the ghee
Fry it for 5-6 minutes
After the mutton becomes crisp, mix it with the masala
Add 1” ginger julienne
1 handful of freshly chopped coriander leaves
Add 1 cup of stock to the mutton masala
Add 5-6 slit green chillies
Slice an onion, garnish it
Add 1/2 lemon juice
Add freshly chopped coriander
Shut the flame, remove in a serving bowl

Serve with paratha or bread of your choice