Monday, March 21, 2011

Mughlai Mutton Malai by Chef Shireen Anwer

 Mutton                                                  1/2 kg
Green chilies chopped                      3
Yogurt                                                   1 cup
Oil                                                          1/2 cup
All spice                                                1 tsp
(garam masala powder)                                    
Coriander powder                               1 tsp
(dhania powder)
Roasted cumin crushed                    1 tsp
(bhuna hoa, kutta hoa zeera)
Salt                                                         1 tsp
Kewra water                                         1 tbsp
Cashew nuts grinded                         1 tbsp
(pissay hoay kajo)
Ginger garlic paste                             1 tbsp
Chili powder                                        2 tsp
(lal mirch powder)
Saffron                                                 1/4 tsp
Green cardamom powder               1/2 tsp
(ilaichi powder)
Malai                                                     2 tbsp
Lemon juice                                        2 tbsp
Brown onion crushed                        3 tbsp
(laal pias)
Mint leaves                                          for garnish

-       Marinate mutton with salt, ginger garlic paste, chili powder, all spice powder, coriander powder, crushed cumin, ground brown onion, lemon juice and yogurt for 1 hour.
-       Heat oil, add marinated mutton, cover and cook over low flame till mutton is nearly soft, add ground cashew nut mixed with 2 tbsp malai, kewra water and saffron.
-       Cook on low flame for 15 minutes till oil comes on top. Garnish with mint leaves and serve.

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