Slow cooked Indian mutton mughal Style/ Mutton curry
Preparation Time: 10 mins | Cooking Time: 40 min | Servings: 4
Preparation Time: 10 mins | Cooking Time: 40 min | Servings: 4
Ghee (clarified butter) -4 tbsp
Dried bay leaf (tej patta) - 2
Mace crushed (javitri) -1
Whole cloves crushed (laung) -3
Whole black cardamom pods crushed (kali elachi) -3
Whole green cardamom pods crushed (hari elaichi) -1
Whole dried red chili peppers - 2
Cinnamon stick about 2 inches (dalchini) - 1
Black cumin seeds (kaala jeera) 1
Big red onion (finely chopped) - 1
Ginger garlic paste (freshly minced or packaged) – 1.5tsp
Tomato diced (3/4 cups chopped) - 1
Goat (shoulder pieces cut in about 2 to 3-inch pieces) – 750gm
Red chili powder (ground cayenne pepper) – 1.5tsp
Kashmiri chili powder – ½ tsp
Water – ½ cup
Ground black pepper (kaali mirch) – ¼ tsp
Ground coriander (dhaniya powder) 1.5 tsp
Ground cumin (jeera powder) - 1 tsp
Garam masala - 1/2 tsp
Salt – to taste
Plain yogurt - 1/4 cup
Heavy whipping cream - 1 tbsp
7 saffron - strands soaked in 1 tbsp water (kesar)