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How To make Lamb with Cashew Nut Curry
1/4 c Unsalted cashews
3 Dried hot red chilies
2 In piece of stick cinnamon
1 1 in cube fresh ginger
1/4 ts Cardamom seeds
3 Whole cloves
2 Large garlic cloves peeled
2 tb Poppy seed (white)
1 tb Coriander seeds
1 ts Cumin seeds
1/2 ts Saffron threads
6 tb Ghee (or melted butter)
1 c Chopped onion
2 ts Salt
1/2 c Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 tb Finely chopped coriander
1 tb Lemon juice
1/4 c Boiling water
1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
How To make Lamb with Cashew Nut Curry's Videos
മട്ടൺ കുറുമ ഇത്രയും രുചിയോടെ ഉണ്ടാക്കി നോക്കൂ | Malabar Special Mutton Kurma Recipe | Mutton Korma
Kannur Special Mutton Kurma
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Ingredients:
mutton -400 -500 g
oil -2 tbsp
Cinnamon -2
Cardamom -2
cloves -3
fennel seeds -1/2 tsp
onion -2
ginger garlic paste -1 tbsp
green chillies -4
Coriander powder -1 tbsp
black pepper powder -2 tsp
tomato -1
water -1 cup + 1 cup
Turmeric -1/4 tsp
salt
curry leaves
coconut -1&1/2 cup
cashews -10
curry leaves
Coriander leaves
coconut oil -2 tsp
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Mutton Cashew Curry | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala by Varun Inamdar
How To Make Mutton Cashew Curry | Kaju Mutton Masala | Cashewnut Mutton Curry | Cashewnut Mutton Gravy | Red Mutton Curry | Cashew Mutton Curry | Mutton Cashew Gravy | Mutton Curry | Mutton Gravy | Mutton Recipes | The Bombay Chef - Varun Inamdar
Learn how to make Mutton Cashew Curry with our Chef Varun Inamdar.
Introduction
Learn how to make Mutton Cashew Curry. This dry mutton recipe is quite tasty and easy to make. This mutton recipe has less gravy and can be eaten directly also. However, if you try with chapati it will be much better This gravy can also be tried with rice and it tastes just exceptional.
Ingredients :
Preparation of Cashew Spice Mix
½ cup Cashew Nuts
¼ cup Dry Red Chillies
3-4 Ice Cubes
1 Tomato (diced)
1-inch Ginger (sliced)
¼ cup Garlic Cloves
¼ cup Coriander Leaves
3-4 Green Chillies
Preparation of the Curry
2 tbsp Oil
¼ cup Onions (sliced)
¼ kg Mutton
Salt (as per taste)
1 tsp Turmeric Powder
Hot Water (as required)
1 tbsp Garam Masala Powder
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RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
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Mutton Korma - Lamb Korma - Indian Kitchen Foods
#MuttonKorma #LambKorma #IndianCurry #NonVegFoods #IndianKitchenFoods
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पुरानी दिल्ली स्पेशल मटन कोरमा बनाये घर पर आसानी से|Old Delhi Mutton korma|Easy Mutton Korma recipe
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Ingredients:
Mutton- 1 kg
Onion- 3 large
Bayleaf- 2-3
Cinnamon- 1
Green cardamom- 4-5
Black cardamom- 2-4
Nutmeg- very little 1/th tsp
Mace- few
Cloves- 4-6
Black pepper- 1 tsp
Cumin seeds- 1/2 tbspn
Oil- 1/3rd cup
Ginger garlic paste- 2 tbspn
Salt to taste
Red chilly powder- 2& 1/2 tsp
Coriander powder- 2& 1/2 tsp
Turmeric powder- 1/2 tsp
Cashews- 10-12
Yoghurt- 1& 1/2 cup
Kewda essence- 3-4 drops
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