Sunday, 25 June 2017

Kali Mirch Stew #sikandalouscuisine

This is the simplest recipe that Izzat bhai has shared  to make mutton stew with lot of Kali mirchi , very delicious and light - a gem from Izzat Husain. I followed his recipe - the change I made was to use less butter , and I baked this in the oven tightly sealed at 160C for 60 minutes . The results - Spectacular !
1 Kg Mutton ( front Leg)
3 Cups Chopped Onions.
1 Cup brown Onion
1 TableSpoon Fine Chopped Garlic.
2 TableSpoon Fine Chopped Ginger.
2 Chopped Green Chilies.
1/2 Teaspoon Red Chilli Powder (optional)
4 Teaspoon Black Pepper Crushed
1 Teaspoon Coriander Powder.
Salt to taste
2 Black and 6 green Cardamom.
4 Cloves.
1-2 Bay leaves
1/2 Teaspoon Cumin Seeds.
1” Cinnamon Stick.
2 star anise
1/2 spoon Kasuri methi
250 gram butter -(  I USED 100 GRAMS )
2 Tablespoon Lemon Juice
Coriander leaves for garnish (optional.)
Mix all ingredients together in a cooker including mutton.
Keep to marinate for minimum 30 minutes .
Now cook on low fire 40 minutes .
Do not open pressure let it cool itself.
When steam releases open your cooker you will find mouth melting mutton
With juice in your pan.
If you don't want juice you can reduce it on fire.
Serve it with putting some coriander leaves on the same eat with Karari Roti.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

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