How to make Mutton Jalfrazie - This dish was pouplarised during the British raj in Bengal - it is spicy, it is flavourful and it's simply delicious.
This recipe is contributed by Member Mahin Fatma.
Main Ingredients : Mutton (मटन), Tomatoes (टमाटर)
Cuisine : Hyderabadi
Course : Main Course Mutton
Mutton Jalfrazie Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
For more recipes related to Mutton Jalfrazie checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Keema fry, Polenta with Lamb Patty and Honey Wasabi Sauce, Braised Lamb With Spinach And Leeks, Meat balls.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Jalfrazie Recipe
Mutton cut into cubes 2 kilograms
Tomatoes chopped 2 large
Cloves 2-3
Green cardamoms 2
Salt to taste
Ghee 4 tablespoons
Green chillies 4
Onions 4
Poppy seeds (khuskhus/posto) 1 1/2 teaspoons
Ginger chopped 1 inch
Garlic chopped 1 cloves
Yogurt 1 cup
Cinnamon 1 inch stick
Red chilli powder 1/2 teaspoon
Sugar 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Fresh coriander leaves chopped 2-3 tablespoons
Method
Step 1
Grind together half of cinnamon stick, half of cloves and half of green cardamoms to a fine powder.
Step 2
Apply salt and the powder to the mutton and set aside for ten minutes.Slice one onion and cut the other into cubes.
Step 3
Pressure the mutton till the mutton gets cooked. Drain and set aside.
Step 4
Heat one tablespoon ghee in a non-stick pan. Add green chillies, sliced onion, poppy seeds, ginger and garlic and saute till translucent.
Step 5
Remove and grind it to a fine paste with yogurt and the remaining cinnamon, cloves and green cardamoms. Set aside.
Step 6
Heat remaining ghee in a non-stick pan and saute the onion cubes till translucent.
Step 7
Add the paste and cook for four to five minutes.Add tomatoes and cook for more two to three minutes.
Step 8
Add red chilli powder, sugar, turmeric powder, cumin powder, coriander powder and salt and saute for half a minute.
Step 9
Add the mutton with little water and mix well and cook for more twop minutes.
Step 10
Serve hot garnished with coriander leaves.
