MUTTON GHEE MASALA
Ingerdients:
1: mutton 1 kg
2: clarified butter 3 tbsp
3: turmeric 1/2 tsp
4: salt 1 tsp
5: ginger & garlic paste 1 tbsp
6: water 2 glass
For Masala:
1: dry Kashmiri mirch 10
2: dry whole red chilli 6
3: coriander seeds 1 tbsp
4: black pepper corn 1 tbsp
5: fennel seeds 1 tsp
6: cumin seeds 2 tsp
7: cinnamon stick 1 inch piece
8: cloves 5
9: star anise 1
10: ginger 1 inch piece
11: garlic 4
12: lemon juice 4 tbsp
13: water 1/4 cup
14: green cardamom 4
For Cooking:
1: clarified butter 1/4 cup
2: thick greek yogurt 1/2 cup
3: salt 1 tsp (more or less to your taste)
4: meat stock 1 cup
5: curry leaves 20 to 30
6: onion 1 large (grind to a paste)
Recipe:
1: in a pan heat clarified butter add ginger & garlic paste, turmeric mix well, then add mutton, salt fry it till changes colour on high flame.
2: now add water wait for a boil on high flame, them cover and cook on low to medium flame till meat is tender and 1 cup stock is left.
3: once meat is cooked keep the stock aside for later.
4: dry roast the spices add coriander seeds, black pepper corn, fennel seeds, cumin seeds, cloves, cinnamon stick, star anise, green cardamom, whole red chilli and keep aside.
5: now dry roast Kashmiri mirch.
6: in a blender add all dry roasted spices, Kashmiri mirch, ginger, garlic, water, lemon juice, grind to a smooth paste.
7: now heat clarified butter add onion and fry till all the liquid dries, on high flame.
8: then add the grinned masala mix well, now the yogurt, meat stock, salt mix well wait for a boil on high flame, then cover and cook on low to medium flame till the clarified butter comes on the surface.
9: now add the cooked meat mix well and cook on low to medium flame for further 5 to 6 minutes.
10: add the curry leaves cover and simmer for 5 minutes.
11: serve hot with Naan.
COOK WITH FAIZA