Hariyali Mutton | Spicy Green Lamb Curry | Mutton Curry Recipe By Prateek | Get Curried
Hariyali Mutton | Lemon Mint Mutton | How To Make Lemon Mint Mutton | Hariyali Mutton Recipe | Spicy Green Lamb Curry | Nimbu Pudina Mutton | Mint Mutton Masala | Lemon Mutton Curry | Green Masala Mutton Curry | Green Mutton Curry | Mutton Gravy For Chapati | Mutton Curry | Curry Recipe | Mutton Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lemon Mint Mutton with our Chef Prateek Dhawan.
0:00- Introduction
Lemon Mint Mutton is a flavored curry made with simple spices and has the freshness and fragrance of herbs like Mint and Coriander leaves. The curry requires a green paste made with a perfect blend of spices that gives it an aromatic taste and flavour. It also has yogurt in small quantities that adds to its creaminess. The mutton curry is thick and creamy, and is finger-licking delicious with a hint of lemon which gives it a slightly tangy taste. Serve Lemon Mint Mutton as main course with parathas, naan, rotis, or even steamed rice. On festive occasions, this can be served with pulao. This mutton curry can also be enjoyed with some crusty bread over lunch or dinner.
Preparation of Curry Paste
2 tbsp Mustard Oil
1 tbsp Cumin Seeds
1 tsp Coriander Seeds
1 tbsp Garlic (finely chopped)
1 tbsp Ginger(finely chopped)
3-4 Green Chillies (sliced)
1 tsp Turmeric Powder
1/2 cup Mint Leaves
1 cup Coriander Leaves (chopped)
Making the Curry
3-4 tbsp Mustard Oil
2 Bay Leaves
4 Green Cardamoms
2 Black Cardamoms
2-inch Cinnamon Sticks
8-10 Cloves
1 cup Onions (finely chopped)
500 gms Mutton
1 tsp Turmeric Powder
Salt (as required)
1/2 cup Water
3 tbsp Curd
1 tbsp Coriander Seeds Powder
1/2 tbsp Garam Masala Powder
1 tbsp Black Pepper Powder
Salt (as required)
2 cups Water
1 tsp Lemon Juice
Ginger Juliennes (for garnish)
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How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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INGREDIENTS
Mutton - 500 gram
curd - 100 gram
salt - 1 teaspoon
ginger garlic paste - 1 teaspoon
red chilli powder - 2 tablespoon
coriander powdre - 2 teaspoon
cumin powder - 1/2 teaspoon
garam masala powder - 1 teaspoon
lemon - 1/2
coriander leaves mint leaves
green chillies - 2
clarified butter - 2 teaspoon
garlic cloves - 10
ginger - 2 inches
almonds - 6
cashews - 6
coconut - 13 gram
fried onion - 1 big
oil - 5 tablespoon
cloves - 4
cardamom - 2
cinnamon sticks - 3
coriander leaves
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BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE
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RESTAURANT STYLE PANEER BUTTER MASALA
RESTAURANT STYLE CHICKEN BUTTER RECIPE
HYDERABADI DUM KA CHICKEN
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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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