Kadai Mutton
Mutton kadai is a popular North Indian Dish that often star
in most of the wedding menu. It’s absolutely; one of the tasty mutton preparation.
As the mutton is slow cooked in a kadai;
it took some time to cook but tastes awesome. You can depend a pressure cooker
for cooking; but it differs the authentic taste and also the name (kadai mutton-prepared
in a kadai) becomes worthless.
Ingredients for Kadai masala:- Dry red chilly- 5 nos
- Pepper corns- ½ tsp
- Cumin seeds- ½ tsp
- Fennel seeds- ½ tsp
- Kasoori methi- 1 tsp (optional)
- In a heavy bottom pan; dry roast red chilly in low flame for a minute. (if you Don’t want much spiciness; you can remove the inner seeds of the dry red chilly before sauting)
- Add cumin seeds, pepper corns and fennel seeds.
- Saute a bit and add dried kasoori methi.
- Switch off the flame.
- Put it in a blender and make a fine powder out of it.
- (You can also add 1 tsp of coriander seeds for dry roasting; then avoid the coriander powder used below)
- Mutton- ¼ kg
- Oil- 2 tbsp
- Ginger garlic crushed-1 tbsp
- Green chilly-1
- Onion-1 big
- Tomato-1
- Turmeric powder- ½ tsp
- Coriander powder- 1 tsp
- Garam masala powder- ½ tsp
- Salt-to taste
- Curd/ yogurt – ¼ cup
- Ginger pieces-to garnish
- Heat oil in a kadai; add the cleaned mutton pieces in to it and sauté for about 7 minutes until its color changes.
- Add crushed , ginger garlic and green chilly in to it and sauté for a minute.
- Add onions and sauté until transparent.
- Add tomato pieces and sauté for a minute.
- Add all the powders and blended chilly powder mix.
- Mix well; add curd and salt in to it.
- Add 2 cups of hot water and cover cooks it for about 1 hour (or less; or more depends on how the mutton pieces cooked tenderly). Open the lid often and stir well.
- Switch off the flame when mutton pieces cooked well; the curry thickens and oil floats on the top.
- Add in to serving bowl and garnish on top with ginger pieces.
Kadai Mutton
Reviewed by fejnaem
on
20:29
Rating:
