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Thread: Kunna Mutton

  1. #1

    Kunna Mutton

    . . .



    INGREDIENTS


    ½ to ¾ cup oil
    2 lbs mutton, preferably leg meat cut medium-sized
    1 teaspoon turmeric
    1 teaspoon freshly grated ginger
    1 teaspoon chopped garlic
    1 teaspoon chili powder
    ½ to 1 teaspoon crushed red chili
    2 large onions, sliced
    Salt to taste
    Ingredients 2: (for freshly ground garam masala)
    ½ teaspoon peppercorns (sabit kali mirch)
    1 teaspoon coriander seeds
    2 to 3 green cardamom (choti elaichi)
    1 black cardamom (bari elaichi)
    1 cinnamon stick (daal chini)
    ¼ to ½ teaspoon cloves
    ¼ teaspoon ground mace (Jawetri)
    ¼ teaspoon ground nutmeg (Jaifal)
    ¾ teaspoon black cumin
    1 teaspoon white cumin.
    Ingredients 3:
    ½ cup milk
    3 tablespoon flour

    DIRECTIONS


    1. Heat oil in a large pot.
    2. Add mutton, turmeric, ginger, garlic, chili powder, crushed red chili, onions and salt.
    3. Braise the meat on high heat for 15-20 minutes, stirring constantly.
    4. Add 4-5 cups of water (based on the amount of water required) and let the meat simmer for 3-4 hours.
    5. In the meanwhile ground black pepper, coriander seeds, green cardamom, black cardamom, cinnamon stick, cloves, mace, nutmeg, black cumin and white cumin.
    6. Once the meat is tender, add the ground masala and sauté for a few minutes.
    7. Add a little water if required.
    8. Stir well, and then add flour dissolved in milk to the curry.
    9. Let the curry cook on a low flame for another 1 ½-2 hours, until the meat falls off the bone.
    10. Garnish with chopped cilantro, green chili and lemon wedges. Serve with hot naan.

  2. #2

    Re: Kunna Mutton

    INGREDIENTS
    GRAVY
    Mutton1 KilogramGhee1 CupOnion, Sliced2 – 3Ginger Garlic Paste1 TablespoonRed Chili Powder1 TeaspoonKashmiri Red Chili Powder1 TeaspoonGround Turmeric1 TeaspoonCoriander Seeds1 TeaspoonSaltTo TasteGround Cumin1 TablespoonWaterAs Per NeedYoghurt½ CupMace, Crushed½ TeaspoonNutmeg, CrushedA PinchGaram Masala1 TablespoonCardamom PowderA PinchDILUTED FLOUR
    All-Purpose Flour2 TablespoonsWater2 TablespoonsTARKA
    Ghee1 CupRoyal Cumin Seeds1 Teaspoon
    PREPARATION
    Heat the Ghee in a large pot over medium flame and sauté the onions until they become translucent.
    Add the mutton and stir fry until it changes its color.
    Add the ginger garlic paste and stir.
    Add the red chilli powder, Kashmiri chilli powder, ground turmeric, coriander seeds, salt, ground cumin and stir well.
    Add the water and bring to boil. Cover the lid, cook over a low flame for 15 minutes until the meat is tender.
    Add the yogurt and mix thoroughly.
    Take 2 tablespoons of flour, dilute it with water, add it in the gravy and stir again.
    Add the crushed mace, nutmeg, cardamom powder and garam masala. Stir well and cover the lid. Simmer for 10 minutes again.
    For Tarka: Heat the ghee in a frying pan. Add royal cumin seeds, and sauté until they make a crackling sound.
    Now pour this tarka on the gravy.
    Enjoy! Please give us your feedback in the comments below.

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