Mutton Afghani Gravy | Afghani gosht | How to Make Mutton Afghani Gravy | Eid Special 2023 |
Mutton afghani gravy | afghani gosht | mutton afghani gravy | मटन अफगानी | Eid Special 2023 |
#MuttonAfghani
#NewMuttonRecipe
#Muttonafghanigravy
#Mutton
#Cookwithziyanah
#Afghanimutton
#BakraEidSpecial
Mutton afghani gravy
Mutton Afghani Gravy is a creamy and delightful Afghani Recipe made with cream and curd along with only 3 spices; Black Pepper, Garam Masala and Chaat Masala.
The best part about this recipe is that it hardly takes 30-40 minutes to cook without any pre preparations.
Ingredients
Mutton - 1/2 kg
Ginger paste - 1/2 tbsp
Garlic paste - 1.2 tbsp
Salt - as per taste
Water - 1 glass
Black pepper powder - 1/2 tbsp
Kasuri methi - a pinch
Garam masala - 1/2 tbsp
Chaat masala - 1 tbsp
Yogurt - 1 cup
Cream - 1 cup
Green chili & cashew paste - 2 tbsp
Edible oil - 2-3 tbsp
Butter - 1.5 tbsp
Cream - 1 cup
Delicious and creamy Afghani Mutton Gravy are ready to serve.
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Authentic Kashmiri Style Mutton Curry | Exquisite Flavors from the Valley
#KashmiriMuttonCurry #MuttonCurryRecipe #AuthenticFlavors #KashmiriCuisine #KashmiriFood
#ExquisiteFlavors #MuttonDelicacy #FoodFromTheValley #IndianCooking #TraditionalRecipes
Authentic Kashmiri Style Mutton Curry
Welcome to our captivating YouTube video, where we're taking you on a culinary adventure to experience the rich and aromatic Kashmiri Style Mutton Curry. Join us as we immerse ourselves in the flavors of Kashmir, slow-cooking tender mutton with a unique blend of spices and ingredients. Watch closely as we infuse the curry with the essence of fennel, and other traditional Kashmiri spices, creating a delectable dish that's a true ode to the region's culinary heritage. From the picturesque landscapes to your plate, indulge in the warm and soulful taste of this authentic Kashmiri delicacy. Don't miss this opportunity to savor the essence of Kashmir with this flavorsome mutton curry! ????????????️
(Note: Ensure to use authentic Kashmiri spices and ingredients for an authentic taste.)
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!
Mutton Rogan Josh
A authentic legacy recipe of Mutton/Lamb by Chef Harpal
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Mutton Roganjosh | Kashmiri Cuisine | Quick and Easy recipe|Lamb Curry
I am no expert cook. But since cooking is a practicing art you get better at it with time.
I am exploring the various cuisines of India state by state in this channel.
This is my first video in the Kashmiri Cuisine series.
Tried this recipe and it was a hit at home and its very easy to make.
Mutton Roganjosh
Ingredients
½ kg Mutton (leg or shoulder portion)
3 tbsp cooking oil (you can use ghee or mustard oil instead)
Tempering (Crush all the spices)
½ tsp white cumin crushed (jeera)
3 crushed cloves (laung)
1 stick crushed cinnamon (dalchini)
2 bay leaves (tej patha)
A pinch of asafetida (hing)
2 crushed black cardamoms (badi elaichi)
2 crushed cardamoms (elaichi)
1 1/2 tsp red chilli powder
1 tsp ginger powder (saunth)
½ tsp fennel powder (saunf)
2 tbsp yogurt (dahi)
½ tsp Salt (or to taste)
(Crush together)
½ tsp black cumin seeds (kala jeera)
½ tsp white cumin seeds (jeera)
1 cardamoms (elaichi)
Method
1. Wash mutton and drain in a colander
2. Heat oil in a pressure cooker or cooking pan.
3. Add tempering ingredients into oil and saute on medium heat.
4. Add meat and fry for approximately 10 min or until the liquid from the meat is absorbed and the meat turns brown.
5. Add the red chilli powder and yogurt and continue frying until the white colour of the yogurt completely fades.
6. Add ginger powder, fennel powder and salt.
7. Add a cup of water.
8. Cover and pressure cook for about 10 min or until 3 whistles. Turn off the burner and open the lid once pressure drops. If there is excess liquid then boil again until it forms a thick gravy.
9. Add the crushed masala and keep covered until use.
Note: If you are cooking in a pan, then cover and cook at medium heat for approximately 25 minutes or until the meat is tender.
To make Mutton Rogan Josh recipe with onion and garlic like Kashmiri muslims, add sliced ½ cup onion and 5-6 crushed cloves of garlic in the pressure cooker after adding the tempering ingredients. Fry them until they turn golden brown. Then add mutton and follow the recipe as mentioned above.
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!