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Sunday 9 June 2024

Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. The addition of saffron and kewra water gives a nice aroma to the gravy.

           This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 





Marination - 

  • 500 gms. mutton with bones, curry cut
  • 1/2 cup yoghurt, whisked
  • 1 tbsp. ginger-garlic paste
  • 2 tbsp. oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. kasuri methi, crushed




Other ingredients - 

  • 2 tbsp. ghee
  • 1 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4 cloves
  • 1-2 onion, chopped
  • 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
  • 1 sprig of coriander leaf to garnish







          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 



                           Marinate the mutton with all the mentioned ingredients overnight. 



                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 
                       Sauté for a few seconds. Add onion & sauté till light brown. 



                       Add marinated mutton & stir fry on a low flame till the oil separates.



                                  Add 1 cup water.



                            Pressure cook for 20 minutes on a low flame after the first whistle. 



                                 Transfer to a kadai & simmer till the gravy is slightly thick. 


                       Add the saffron water & simmer for a minute & switch off the flame. 



                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain
                       biryani, naan, tandoori roti or chapatti. 










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