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Main Ingredients | Mutton, Green chutney |
Cuisine | Maharashtrian |
Course | Main Course Mutton |
Prep Time | 31-40 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kaala Mutton
- 750 grams Mutton cut into bite sized pieces on the bone
- ½ cup Green chutney
- ½ teaspoon Turmeric powder
- to taste Salt
- 1 cup Yogurt
- 1 medium Onion sliced
- 5 tablespoons Oil
- 1 tablespoon Coriander seeds
- 1 tablespoon Poppy seeds (khuskhus/posto)
- 3-4 Green cardamoms
- 1 inch Cinnamon
- 4-5 Cloves
- 4-5 Black peppercorns
- 1 tablespoon Fennel seeds (saunf)
- 3-4 Dried red chillies broken
- ½ cup Dried coconut ( khopra) grated
- 1 Bay leaf
- 1 teaspoon Caraway seeds (shahi jeera)
- 2 tablespoons Garlic chopped
- 1 tablespoon Ginger chopped
- 2 medium Onions finely chopped
- 2 medium Potatoes peeled and cubed
- 1 tablespoon Tamarind pulp
Method
- Put mutton in a bowl, add turmeric powder, salt, yogurt and green chutney, mix and set aside to marinate for 20 minutes.
- Put mutton with the marinade in a pressure cooker. Add ½ the sliced onion and mix well. Add 1 cup water, mix, cover and cook on high heat for 1 whistle. Reduce heat and cook for 10 minutes.
- Heat 1 tablespoon oil in a shallow non-stick pan. Add coriander seeds, poppy seeds, cardamoms, cinnamon, cloves, peppercorns, fennel seeds and dried red chillies and sauté till fragrant.
- Add remaining sliced onion and sauté till onion turns a dark brown. Add dried coconut and sauté till brown. Remove from heat and set aside to cool.
- Grind the roasted mixture with some water to a coarse paste.
- Heat remaining oil in a deep non-stick pan. Add bay leaf and caraway seeds and sauté till fragrant.
- Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till light brown.
- Add potatoes and mix well. Add some water, mix, cover and cook on low heat for 2 minutes or till the potatoes are half done. Add cooked mutton, mix, cover and cook for 2-3 minutes.
- Add the ground paste and mix well. Cover and cook on low heat for 2 minutes. Add tamarind pulp, mix well, cover and cook for 2 minutes.
- Serve hot garnished with a coriander spring.
Nutrition Info
Calories | 2793 |
Carbohydrates | 112.6 |
Protein | 159.8 |
Fat | 189.3 |
Other Fiber | Vitamin B12- 19.8mcg |
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