How To make Lamb Curry with Yogurt

AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE

AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE

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Lamb in Yoghurt Sauce | Dahi Wala Mutton Recipe | Eat

Today we are bringing another easy to make recipe of Dahi Wala Mutton. This is also known as dahi wala gosht or dahi mutton.
To make this Mutton / Lamb in Yoghurt Sauce all you need are;

Lamb or Mutton 1 kg
5 tbsp ghee
2 medium onions - chopped
2 tsp garlic paste
2 tsp ginger paste
10 cloves
6 green cardamoms
4 black cardamoms
4 green chilies
2 cinnamon stock - 1 inch long
Salt - to-taste
Coriander / cilantro for granishing

For the Marinade;

2 cups yoghurt
a pinch of salt
1 tsp coriander powder
1 tsp red chili powder

If you try this simple dahi mutton recipe, please give your feedback in the comment section below.

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EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS

Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats

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For Vegetarian Recipe follow our sister channel @SpiceSwad
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Ingredients for Mutton Curry:

- Mutton with bones- 500 gms

Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2

Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2

Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp

Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp

Preparation:

- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.

Process:

- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.



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EASY LAMB CURRY RECIPE BY BLUEBELL RECIPES

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INGREDIENTS
1kg curry pieces lamb
3/4 cup of cooking oil
1 black caradamom
5 green cardamom pods
7 cloves
1 inch cinnamon stick
2 medium size onions, sliced
1 and 1/2 tbsp of ginger&garlic paste
2 tbsp of tomato paste
1 large habanero chili
1 tsp of ground turmeric
1 tsp of ground coriander
1/2 tsp of ground cumin
1 tsp of crushed black pepper
salt to taste
some chopped coriander leaves
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LAMB KORMA (Step By Step Guide IN ENGLISH) | How To Make Korma

How To Make Lamb Korma - Mutton Korma Recipe - How To Make Korma
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Ingredients Required For Making Lamb Korma - serves 6 to 8
* 3.5 lb / 1.5 kg lamb with bones. I used stewed meat with bones but you can also use boneless. You can also use mutton (goat meat) instead of lamb.
* 400 gm(14 oz) / 3 very large onions
* 45 gm/ 2 oz/ 1 whole head of garlic
* 25 gm / 1 oz / 2 & 1/2 inch length ginger
* 2 green chillies (optional)
* 1/4 th cup water to make the ginger garlic paste. Use little more if the blades of your blender is having trouble moving.
* 1/3 rd cup oil. Please adjust proportion according to your preference. You can also use a combination of oil and ghee.
* 2 dry bay leaves
* 2 inch long cinnamon stick
* 1 black cardamom (optional)
* 8 green cardamoms
* 6 cloves
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder (haldi)
* 1 tablespoon Kashmiri red chilli powder. Please do not stick to this proportion and add less to start with. You can always add later.
* 1 tablespoon ground coriander (dhania powder)
* 2 teaspoon salt or as per taste
* 1/4 th teaspoon ground black pepper
* 1 teaspoon heaped garam masala powder. Please click on this link if you want to make garam masala powder at home -
* 1/3 rd teaspoon ground mace (javetri)
* 1/3 rd teaspoon ground nutmeg (jaifal)
* 1/2 cup plain unflavored yogurt + 4 tablespoon for applying on meat. Please use less if using thick Greek yogurt. Please take out yogurt from refrigerator about half an hour before you start cooking.
* 2 dates (seeded). You can also use a teaspoon of sugar in place of dates if you do not have any concerns.
* 1 or 2 teaspoons of Kewra water. Add just a drop if using Kewra essence. Kewra water is totally optional as some people do not like that floral flavor in their korma.
** Please note as it is with all kind of meat curries, they taste best a few hours after it is made to allow all those flavors to mellow down .
Serve this with naan/paratha/hot steamed Basmati rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.