Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shahi mutton kasundi. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
See great recipes for Shahi Mutton Kasundi too! Shahi Mutton Korma , it's Time to give a treat to your Taste buds. The Aromatic & Flavourful recipe with a Unique taste makes it a different one from.
Shahi Mutton Kasundi is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Shahi Mutton Kasundi is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have shahi mutton kasundi using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Shahi Mutton Kasundi:
- Take 500 gms mutton with bones
- Take to taste salt
- Take 1 cup yoghurt, beaten
- Prepare 1 tsp. turmeric powder
- Take 1 tbsp. ginger-garlic paste
- Make ready 1 tsp. red chilli powder
- Make ready 1 tbsp. roasted coriander-cumin powder
- Prepare 3 tbsp. mustard oil
- Take 2 dry red chilies, broken
- Make ready 2 bay leaves
- Make ready 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
- Get 3 onions, chopped
- Get 2-3 green chillies
- Prepare 2 tbsp. almond paste
- Take 3 tbsp. kasundi paste
- Prepare 1 tbsp. coriander leaves, chopped
Add beaten yoghurt and Nonions - Boiled Onions Paste, cook until mutton is almost tender(add some hot water for the gravy). Quick shahi Mutton pulao recipe, if you are running late for dinner, this recipe is excellent for quick meal. Take a pan, add mutton, ginger garlic, whole spices and salt and cook until nearly done. Recipe adapted from Tim Graham, Travelle, Chicago, IL.
Instructions to make Shahi Mutton Kasundi:
- Marinate the mutton with ginger-garlic paste, yoghurt & all the dry spices overnight or for a minimum of 3 hours.
- Heat oil in a pan. Temper with bay leaves, dry red chilies & whole garam masalas.
- Add the onion and saute on a medium flame till light brown.
- Add the marinated mutton and continue to simmer, covered till almost dry.
- Add 1 cup water & pressure cook for 15-20 minutes on a low flame after the first whistle.
- Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute.
- Garnish with coriander leaves & serve either with plain steamed rice, - jeera rice, plain biryani, pulao, tandoori roti, naan or any Indian bread.
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