MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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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.
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Special Mutton Pulao Recipe By Food Fusion (Bakra Eid Special)
Special Mutton Pulao #HappyCookingToYou #FoodFusion
Written Recipe:
Serves 7-8
Recipe in English:
Ingredients:
Prepare Pulao Masala:
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Javitri (Mace) blade 1
-Jaifil (Nutmeg) ¼ piece
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 3-4
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon sticks) 3
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaves) 2
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Water 5 Cups or as required
-Ghee (Clarified butter) ½ Cup
-Laung (Cloves) 2
-Badiyan ka phool (Star anise) 1
-Zeera (Cumin seeds) ½ tsp
-Sabut dhania (Coriander seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Dahi (Yogurt) whisked 1 Cup
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) Sella ½ kg (soaked for 30 minutes)
-Namak (Salt) 1 tsp or to taste
-Lemon juice 2 tbs
-Hari mirch (Green chillies) slit 3-4
-Pyaz (Onion) fried 3-4 tbs
-Pyaz (Onion) fried
Directions:
Prepare Pulao Masala:
-In a spice mixer,add coriander seeds,fennel seeds,cumin seeds,black peppercorns,mace,nutmeg, cloves,green cardamom,star anise,cinnamon sticks,black cardamom,bay leaves & grind well.Pulao masala is ready!
-In a pot,add mutton,ginger garlic paste,salt,water,mix well & bring it to boil then remove scum.
-Add pulao masala (1 tbs) & mix well,cover & cook on low flame until meat is tender (approx. 40-45 minutes) & set aside.
-In a pot,add clarified butter & let it melt.
-Add cloves,star anise,cumin seeds,coriander seeds & mix well.
-Add onion,mix well and fry until light golden.
-On low flame,add yogurt,green chilli paste,ginger garlic paste,mix well & cook for 1-2 minutes.
-Add remaining pulao masala & mix well.
-Add boiled mutton along with its stock,bring it to boil & let stock reduce to 2 & ½ Cups.
-Add rice & mix well.
-Add salt,lemon juice & mix well then cook on high flame until water is reduced (3-4 minutes).
-Add green chillies,fried onion,cover with kitchen cloth & lid then simmer cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve!
Recipe in Urdu:
Ajza:
Prepare Pulao Masala:
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Javitri (Mace) blade 1
-Jaifil (Nutmeg) ¼ piece
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 3-4
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon sticks) 3
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaves) 2
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Water 5 Cups or as required
-Ghee (Clarified butter) ½ Cup
-Laung (Cloves) 2
-Badiyan ka phool (Star anise) 1
-Zeera (Cumin seeds) ½ tsp
-Sabut dhania (Coriander seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Dahi (Yogurt) whisked 1 Cup
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) Sella ½ kg (soaked for 30 minutes)
-Namak (Salt) 1 tsp or to taste
-Lemon juice 2 tbs
-Hari mirch (Green chillies) slit 3-4
-Pyaz (Onion) fried 3-4 tbs
-Pyaz (Onion) fried
Directions:
Prepare Pulao Masala:
-Spice mixer mein sabut dhania,saunf,zeera,sabut klai mirch,javitri,jaifil,laung,hari elaichi,badiyan ka phool,darchini,badi elaichi aur tez patta dal ker ache tarhan grind ker lein.Pulao masala tayyar hai.
-Pot mein mutton,adrak lehsan paste,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein.
-Pulao masala (1 tbs) dal ker ache tarhan mix karein aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. 40-45 minutes) & side per rakh dein.
-Pot mein ghee dal ker melt karein.
-Laung,badiyan ka phool,zeera aur sabut dhania dal ker ache tarhan mix karein.
-Pyaz dal ker ache tarhan mix karein aur light golden ho janay tak fry ker lein.
-Halki ancch per dahi,hari mirch paste aur adrak lehsan paste dal ker ache tarhan mix karei aur 1-2 minutes kliya paka lein.
-Remaining pulao masala dal ker ache tarhan mix karein.
-Boiled mutton yakhni ka saath dal ker ubal anay dein aur yakhni 2 & ½ Cups reh janay tak paka lein.
-Chawal dal ker ache tarhan mix karein.
-Namak aur lemon juice dal ker mix karein aur tez ancch per pani kum ho janay tak paka lein (3-4 minutes).
-Hari mirch aur fried pyaz dal ker kitchen cloth & lid sa cover ker lein aur halki ancch per 10-12 minutes kliya steam cook ker lein.
-Fried pyaz sa garnish ker ka serve karein!
45 Minute Lamb Curry (Succulent and tender!)
This lamb curry is melt-in-your-mouth tender and features the flavours of aromatic fennel and fiery chili.
The best part is that it only takes 45 minutes, and it's a curry you don't have to babysit on the stove. Which means, more time to do other things :D
Perfect paired with hot basmati rice, or naan/rotis.
INGREDIENTS
2 lbs boneless lamb shoulder, cubed
¼ cup plain yogurt
4 tsp ground fennel
4 tsp kashmiri chili powder
1 tsp turmeric
1 medium onion, chopped
4 cloves garlic
2 inches ginger, sliced
4 tbsp canola oil
1 bay leaf
1 small piece cinnamon
4 green cardamom
3 cloves
½ cup strained tomato sauce (passata)
2 tsp ground coriander
2 tsp ground cumin
Salt to taste
½ cup water
Fresh chopped coriander to garnish
METHOD
In a large bowl marinate lamb in yogurt, 2 tsp ground fennel, 2 tsp chili powder, turmeric, and salt to taste. Mix to combine, and allow to marinate for as long as it takes to prep the other ingredients.
To a food processor/blender add onions, garlic and ginger, and blend until smooth.
Set Instant Pot to saute mode, and add oil. Once hot, add bay leaf, cinnamon, cardamom, and cloves and saute for 10-15 seconds or until fragrant. Add onion mixture and cook for 5-6 minutes stirring often until slightly golden.
Pour in strained tomato sauce and seasoning with remaining fennel, chili powder, ground coriander, ground cumin and salt to taste. Cook tomato mixture down until the oil begins to separate along the edges, and the tomatoes become jammy in texture.
Add marinated lamb, and mix to coat in cooked down tomatoes. Cook for 5-6 minutes to seal all sides of the lamb.
Add water, and set Instant Pot to the pressure cook setting on high. Set the timer to 25 minutes.
Once ready, allow pressure to naturally release. Reduce curry on saute mode to desired consistency.
Garnish with fresh coriander and serve with hot basmati rice, naan, or rotis. Enjoy!
Lamb Rogan Josh Recipe
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A traditional vibrant Kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.
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This is a personal favourite of mine, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passion or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.
The red sauce comes from the Kashmiri chilli powder and when the aniseed undertones come together with the creamy yoghurt, it creates a powerful yet soothing sauce. The dish has evolved over the years with the addition of onions and tomatoes, but for me, I like the simple approach so I stick to the Kashmiri cooking style.
Ingredients
800g leg of lamb, cut into large chunks
2 tbsp mustard oil
Large pinch asafoetida
1 tsp cumin seeds
1 stick of cassia bark
3 cloves
2 whole dried Kashmiri chillies
2 black cardamoms
2 green cardamoms
1 tsp salt
1 tsp red Kashmiri chilli powder
1 tsp hot chilli powder (optional)
1 tsp ginger powder
1 tsp fennel powder
3 heaped tbsp Greek yoghurt
50ml water (approx.)
1 tsp garam masala
Method
Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
Add all the whole spices - cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat and add the chilli powder and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).
Add the ginger and fennel powders.
Stir in the yoghurt 1 tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for up to an hour. Check after half and hour and if required add some water, leave to cook until the meat is tender.
Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.
Instant Pot Rogan Josh | Lamb Rogan Josh | Kashmiri Rogan Josh | कश्मीरी रोगन जोश
Instant Pot Rogan Josh | Lamb Rogan Josh | Kashmiri Rogan Josh :
This is one of the famous recipe and aromatic curried meat from Kashmir North of India. There are two methods of preparation - Muslim Style Rogan Josh & Kashmiri Pandit Rogan Josh.
The main flavour comes from the Kashmiri Red Chillies (Powder), traditionally lamb or goat meet is used. This is the the signature recipe of Kashmiri Cuisine.
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Ingredients
Lamb/Mutton-800gms
Mustard Seed Powder-1tbsp
Cloves &Cinnamon powder-1/2 tbsp
Cardamom powder-1/2 tbsp
Fried Onion Paste-1/4 cup
Ginger Garlic paste-1tbsp
Tomato-1
Broth-2 cups
Turmeric powder-1/2 tbsp
Funnel powder-1/2 tbsp
Coriander Powder-1/2 tbsp
Saffron-pinch
Olive oil-3 tbsp
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