Celebrate Eid with something unforgettable. This Maghaz Mutton Karahi brings deep flavor and serious joy to the table. #happycookingtoyou #foodfusion #desifood
Ingredients:
-Water 1 Cup
-Lehsan (Garlic) 10-12 cloves
-Adrak (Ginger) 2-inch piece
-Hari mirch (Green chillies) 2-3
-Cooking oil 4 tbs
-Mutton mixed boti 800g
-Himalayan pink salt 1 & ½ tsp or to taste
-Makhan (Butter) 80g
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Karahi masala 1 tbs
-Haldi powder (Turmeric powder) ½ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
-Tamatar (Tomatoes) pureed 3 medium
-Dahi (Yogurt) whisked ½ Cup
-Bakray ka maghaz (Mutton brain) deveined & cleaned 2
-Adrak (Ginger) julienne 1 inch
-Kasuri methi (Dried fenugreek leaves) 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Hari mirch (Green chillies) 3-4
-Kali mirch (Black pepper) crushed 1 tsp
-Adrak (Ginger) julienne
-Hara dhania (Fresh coriander) chopped
Directions:
-In a jug,add water,garlic,ginger,green chillies,blend well & set aside.
-In a wok,add cooking oil,mutton,pink salt,butter,cover & turn on flame & cook on medium flame until butter melts then mix well & cook on high flame for 4-5 minutes.
-Add blended garlic water,red chilli powder,cumin seeds,karahi masala,turmeric powder,coriander seeds & mix well.
-Add tomato puree,mix well & bring it to boil,cover & cook on low flame until mutton is tender (40-45 minutes).
-On low flame,add yogurt,mix well & cook on high flame until oil separates.
-Add mutton brain,ginger,dried fenugreek leaves,fresh coriander,green chillies,mix well & cook on high flame until oil separates (4-5 minutes).
-Add black pepper crushed,cover & cook on low flame for 4-5 minutes.
-Garnish with ginger,fresh coriander & serve!
