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Peppery mint Mutton

Peppery mint  Mutton
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It is inspired from Kashmiri dish “Mutton Roghan Josh” which is very popular across the world.The original authentic recipe from Kahmir  does not have onion,ginger ,garlic and mint leaves but I included them for an added flavour.The dish came out to be awesome.For the first time, I cooked mutton on slow flame for about one hour or so,otherwise I always use pressure cooker.The dish is so yummy that it needs to be tried once and you will make it again and again.
and by the way I was so involved in cooking and looking after guests thet I could not take stepwise recipes.Hope you all understand.Happy cooking..

Ingredients

1.Cardamom(4 to 6)
2.turmeric powder(1 tbsp)
3.Lamb meat(1 kg)
4.Coriander powder(2 tbsp)
5.Kashmiri Chilli powder(2 tbsp)
6.Asafoetida(1 tbsp)
7.Ginger garlic paste(1 tbsp)
8.Onions(4)
9.Tomato(3)
10.Mint leaves(a bunch)
11.Black pepper powder(3 tbsp)
12.all spice powder Cardamom,Cinnamon,Cloves,Jawitri,Mace(powdered 1 tbsp)
13.Fennel powder (2 tbsps)

Method

1.Add the oil in a wok  and heat.
2.Marinate the lamb pieces with ginger and garlic paste,salt and black pepper powder for 15 to 20 minutes.
3.Grind the onions.
4.Puree the tomatoes and make a paste of mint leaves
5.In the oil add the cardamoms and fry.
6.Add the marinated lamb pieces (drain out water from them as far as possible ) and fry them for 12 to 15 minutes till they look brown.
7.Take out the pieces.
8 add asafoetida powder and fry.
9.Add onions paste and fry for 5 minutes till it turns golden.
10. add tomato puree and mint paste.
11.Add all the spices except garam masala or all spice powder and fry till the oil leaves the pan.
12.At this stage add the lamb pieces and cook on slow flame .
13.cover cook for an hour on slow flame.If you think the dish is becoming dry add boiling hot water.
14.Once the mutton pieces are tnder after an hour or so add the all spice powder or garam masala and cook for 5 minutes.
15.Ready to serve with parathas,Tortillas or nun

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Indrani Sen