Saturday, February 8, 2014

Himachali Chaaj Meat

Himachali Chaaj Meat


Himachali Chaaj Meat

The dish from Kullu Valley

Ingredients

 Buttermilk / Chaaj 1 Ltr

 It is the liquid which is left behind after CHURNING Butter

 Mutton 1 Kg
 Corriander Powder 2 tsp
 Red chilli powder 1 tsp
 Turmeric powder 1 tsp
 Fresh roasted and grounded Cumin seeds Powder 2 tsp
 Green cardamom powder ½ tsp
 Cloves 2-3
 Cinnamon 1 inch broken
 Refined oil 3 tbsp
 Garam masala 1 tsp
 Onion paste of two onions
 Ginger garlic paste 2 tsp
 Salt

 Method

 In a pressure cooker heat oil on medium flame.
 Add cloves and cinnamon . Fry for 2 -3 secs. Add onion paste and ginger and garlic paste. Sautee till pink.

 Add mutton and cook till it is sealed and become little brown. Add all spices except garam masala.

 Fry for 10 mins at low heat.

Add chaaj / Buttermilk and Simmer for another 5 mins.

  Pressure cook till 2 whistles.
 Open the lid after 10 mins and add garam masala and adjust gravy as per your liking

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