Mutton afghani
As the name suggests, mutton Afghani gravy is an Afghani cuisine that includes dairy ingredients like milk and curd to make it rich and creamy. This dish calls for marinating the mutton in a gravy that also contains milk, curd, and dry spices. The food is delicious to eat.
Let’s see the Mutton Afghani recipe :
Cook the mutton in a cooker with salt, ginger garlic paste, finely chopped onion, and a little water. Dry the water and thoroughly fry the beef, onion, and garlic after the cooker shuts off the gas.
Now combine curd and cream with sufficient water to produce a paste; don’t overmix it or the cream will turn to butter. Add chopped green chilies, green coriander, ginger, garlic buds, and onion to the paste. And combine it with the paste before marinating the meat with chaat masala, garam masala powder, kasoori methi, black pepper powder, cooking oil, and, if there is time, vinegar or (lemon). You can also create it this way if you don’t have time.
The mutton should be roasted in a skillet with hot oil, one piece at a time, and then placed in a bowl with gravy. The mutton should be roasted until it is thoroughly browned on both sides.
After thoroughly cooking the gravy separately, add the mutton and simmer it on a low heat for a while. Burn a coal on the gas to impart smoke taste. Next, place the coal in a small steel or foil cup with the mutton. impart a few drops of oil or butter. When smoke appears, cover the container and cook for 5 to 6 minutes..
Mutton Afghani Ingredient :
- Mutton 500 grams (with chap)
- Half onion (put in mutton)
- Ginger garlic paste 2 tsp
- Curd 350 grams
- Malai or cream 150 grams
- Chaat fruit masala 2 tsp
- Kasuri Methi 1 1/2 tsp
- Garam Masala 2 tsp Garam Masala
- Black pepper powder 1 tsp
- salt as per taste
- Green chilies 5 green chilies (with pearls)
- Green coriander 70 to 80 grams
- onion 2
- ginger 2 inch piece
- Lasan 18 to 20 buds
- Vinegar or lemon 2 tsp
- 1/4 cup oil
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