This recipe is from the Royal kitchen and is worth trying once. Nice tender mutton cooked in its own juices with rich flavor of nuts and saffron.You would love this recipe from the Awadhi Cuisine.
Ingredients: For soaking nuts Hot water -1 cup Cashew nuts - 10 Almonds - 6 Walnuts - 2
Dry Masala Powder: Kashmiri Red Chillies - 3 (For color) Cinnamon(Dalchini) - 1/2 inch Green Cardmom(Elaichi) - 2 Black Pepper(Kali Mirch) -10 Mace(Javitri)- 1 Black Cardamom(Badi Elaichi) - 1 Cloves(Laung) - 3
Frying Onions: Ghee - 1 tbsp Onions - 2 medium sliced Salt - 1 tsp(Softens and browns the onions fast)
Mutton Marination 1 : Mutton - 500 gms Salt - To taste Lemon - Half Turmeric - 1/2 tsp Raw Papaya - 2 tbsp(To tenderize the meat) Ginger Garlic Paste - 2 tbsp
Mutton Marination 2: Curd - 2 tbsp Red Chillies Powder - To taste Coriander Powder - 1 tsp Roasted Cumin (Jeera) Powder - 1 tsp Dry Masala Powder(From above) Fried Onion Paste Cashew nut,almonds and walnuts paste
Shahi Mutton Korma Gravy: Ghee - 2 tbsp Cream - 2 tbsp Saffron(Kesar) strands - Few soaked in warm milk Mint leaves - 2 tbsp Coriander leaves - 2 tbsp No water is needed for the recipe.Mutton is cooked in the marination juices.
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