How to make Mutton kaala bhuna! | 2019-01-23 | daily-sun.com

How to make Mutton kaala bhuna!

Sun Online Desk     23rd January, 2019 05:57:32 printer

How to make Mutton kaala bhuna!

Non-veg eaters all over the world can easily swear by mutton. Curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

 

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Taste : Spicy

 

Ingredients for Kaala Mutton Recipe

 

1. Mutton cut into bite sized pieces on the bone 750 grams

2. Green chutney ½ cup

3. Turmeric powder ½ teaspoon

4. Salt to taste

5. Yogurt 1 cup

6. Onion sliced 1 medium

7. Oil 5 tablespoons

8. Coriander seeds 1 tablespoon

9. Green cardamoms 3-4

10. Cinnamon 1 inch

11. Cloves 4-5

12. Black peppercorns 4-5

13. Fennel seeds (moury) 1 tablespoon

14. Dried red chilies broken 3-4

15. Dried coconut -grated ½ cup

16. Bay leaf 1

17. Caraway seeds (shahi jeera) 1 teaspoon

18. Garlic chopped 2 tablespoons

19. Ginger chopped 1 tablespoon

20. Onions finely chopped 2 medium

21. Potatoes peeled and cubed 2 medium

22. Tamarind pulp 1 tablespoon

 

Method

 

Step 1

Put mutton in a bowl, add turmeric powder, salt, yogurt and green chutney, mix and set aside to marinate for 20 minutes.

Step 2

Put mutton with the marinade in a pressure cooker. Add ½ the sliced onion and mix well. Add 1 cup water, mix, cover and cook on high heat for 1 whistle. Reduce heat and cook for 10 minutes.

Step 3

Heat 1 tablespoon oil in a shallow non-stick pan. Add coriander seeds, poppy seeds, cardamoms, cinnamon, cloves, peppercorns, fennel seeds and dried red chilies and sauté till fragrant.

Step 4

Add remaining sliced onion and sauté till onion turns a dark brown. Add dried coconut and sauté till brown. Remove from heat and set aside to cool.

Step 5

Grind the roasted mixture with some water to a coarse paste.

Step 6

Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant.

Step 7

Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown.

Step 8

Add potatoes and mix well. Add some water, mix, cover and cook on low heat for 2 minutes or till the potatoes are half done. Add cooked mutton, mix, cover and cook for 2-3 minutes.

Step 9

Add the ground paste and mix well. Cover and cook on low heat for 2 minutes. Add tamarind pulp, mix well, cover and cook for 2 minutes.

Step 10

Serve hot garnished with green coriander leaves.

 

Nutrition Info

 

Calories : 2793  Kcal

Carbohydrates : 112.6  gm

Protein : 159.8 gm

Fat : 189.3  gm

Other : Vitamin B12- 19.8mcg

 


Top