Sunday, January 12, 2014

Kashmiri Yellow Mutton

Kashmiri Yellow Mutton

1 kg Lamb mutton
2 ladles mustard oil.
a pinch  of hing (Asafoetida).
5-6 laung (Cloves).
2 Black cardamom
4 green Cardamom
2 tbsp saunf powder
1 tbsp haldi
2 small sticks Cinnamon
2 Bay leaves
1 tsp Cumin seeds
1 tsp garam masala.
1 cup milk
Heat the oil in a  deep pan or Patila.
Add mutton and cover the surface  evenly with  salt.
Fry for five minutes on full flame.
Add asfoetida, cumin  , crushed cloves and continue to fry for one to two minutes.
Take care not to burn the mutton.
Frying means drying up of water which is coming out of mutton because of salt.
Add a glass of water .
Now add all the spices  except  green cardamom, garam masala and milk.
Cover the pan and cook it till meat is tender at low to medium. heat.
You can pressure cook too upto three whistles.
Now add milk, garam masala and crushed elaichi and boil for two minutes.
Switch off stove.
Serve with rice.

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