How to make Dahi Wala Mutton - SK Khazana -
Yogurt adds a lovely texture and richness to this delectable mutton curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Yogurt (दही)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Dahi Wala Mutton - SK Khazana checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Aloo Gosht Salt and Pepper Crispy Lamb Maamsam Koora Malwani Mutton
Dahi Wala Mutton - SK Khazana 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.
Prep Time : 2-2.30 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dahi Wala Mutton - SK Khazana Recipe
Mutton cut into 2 inch pieces on the bone 1 kilogram
Yogurt 1 cup
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Salt to taste
Oil 4 tablespoons
Black peppercorns 6
Bay leaves 2
Green cardamoms 2
Cloves 4
Medium onions chopped 2
Fresh coriander leaves chopped 1/4 cup
Dried fenugreek leaves roasted and powdered 1 teaspoon
Fresh coriander sprig to garnish
Method
Step 1
Take mutton pieces in a bowl, add yogurt, garlic paste, turmeric powder, red chilli powder, coriander powder and salt. Mix well and set aside to marinate for 1-2 hours.
Step 2
Heat oil in a deep non-stick pan, add black peppercorns, bay leaves, green cardamoms and cloves and sauté till fragrant. Add onions and sauté on medium heat till it turns golden brown.
Step 3
Add mutton and mix well. Cook on medium heat till oil separates. Add coriander leaves and dried fenugreek powder and mix well. Add sufficient water. Cover and cook, stirring occasionally, for 25-30 minutes on medium heat or till the mutton is tender.
Step 4
Transfer into a serving bowl, garnish with a fresh coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
