Easy Maharaja Mutton curry महाराजा मटन लज़ीज़ weekend spl Shahi Mutton recipe Recipe
Ingredients
½ cup Oil, तेल
1-2 tbsp Ghee, घी
15-20 no. Cashew Nuts, काजू
For Maharaja Style Mutton Curry
Remaining oil & ghee, तेल और घी.
4-5 medium Onions, sliced, प्याज
1 no. Black cardamom, बड़ी इलाइची
2-3 no. Cloves, लौंग
1 no. Green Cardamom, हरी इलायची
¼ inch Mace, जावित्री
½ inch Cinnamon stick, दालचीनी
1 no. Bay leaf, तेज पत्ता
1 kg Mutton, मटन
Salt to taste, नमक स्वादअनुसार
1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
1 heaped tbsp Coriander powder, धनिया पाउडर
1 ½ tbsp Jaggery, roughly chopped, गुड़
1 ⅓ cup Curd, beaten, दही
few Saffron strands, केसर
2-3 cups Water, पानी
1 tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
few Saffron strands, केसर
2 tsp Black peppercorns & Black cardamom powder, काली मिर्च और बड़ी इलायची का पाउडर
2 tbsp Fried cashew nuts paste, काजू का पेस्ट
2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता
1 tsp Lemon juice, नींबू का रस
For Smoke
Coal, कोयला
2-3 no. Cloves, लौंग
1 tsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Ginger, julienned, अदरक
Saffron strands, केसर
Process
For Frying Cashew Nuts
In a handi, add oil, ghee, once it’s hot, add cashew nuts and fry until golden in color.
Transfer it to a mixer grinder jar, add little water and grind it smoothly.
Keep it aside for further use.
For Maharaja Style Mutton Curry
In a handi, add remaining oil & ghee, once it’s hot, add onions and saute it well until golden brown.
Add black cardamom, cloves, green cardamom, mace, cinnamon stick, bay leaf, mutton, salt to taste and saute it well until half cooked.
Add degi red chili powder, turmeric powder, coriander powder, jaggery and mix it well.
Add curd, saffron strands and let it simmer for a while.
Add water to adjust the consistency, cover it with a lid and let it cook for 30-40 minutes on medium flames.
Add black peppercorns, saffron strands, black peppercorns & black cardamom powder, fried cashew nuts paste and give it a quick boil.
Place a small steel bowl, add burnt coal into the bowl, add cloves, pour little ghee and cover it with the lid. Keep it aside for 7-8 minutes.
Finish it with some coriander leaves, lemon juice and transfer it to a serving bowl.
Garnish it with the coriander sprig, ginger and saffron strands.
Serve hot with roti.
