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Mutton Tata: Recipe in Description #shorts #youtubeshorts #mutton #muttonrecipes #muttoncurry

Byamazingfoodstv


Mutton Tata: Recipe in Description #shorts #youtubeshorts #mutton #muttonrecipes #muttoncurry #lambcurry #muttongravy

Mutton Tata: Ingredients & Recipe Below:-
– Dry roast 2 long peppers, 1/4 nutmeg, 1 tbsp stone flower, 1 tsp each of dry ginger/saunth (whole or powdered), caraway seeds, black peppercorns, cumin seeds, 1 mace, 5 green & 2 black cardamom, 2 inch cinnamon on low flame for 2 minutes. Now add in 3 strings of curry leaves and roast for another 40 seconds. Blend all of it together into a powder.
– Marinate 1 kg mutton in your Kadhai/Cooking Pot with 8 tbsp oil, 250 grams curd, 1 tbsp salt, 5-6 crushed crispy fried brown onions, all of the powder prepared above, 1 tbsp red chilli powder and 1 tsp fennel powder. Let it marinate for 15 minutes covered then turn on the flame to high and fry for 5 minutes. Turn flame to low and close the lid for another 5 minutes.
– Prepare a paste by blending together 2-3 boiled skinless tomatoes, 18-20 garlic cloves, 2 inch ginger, 12 soaked cashew nuts, 12 soaked skinless almonds, 6 soaked Kashmiri red chillies and handful of coriander stems adding a bit of water. Add this paste in the Kadhai and fry on high for 4 minutes then on medium for 4 minutes.
– Now add in 4-5 cups of hot water mixing well and close the lid turning flame to low for 1.25 hours checking and stirring in between. Lastly garnish with roasted crushed kasoori methi and chopped coriander leaves.

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  3. Parsi Mutton dishes was ratan Tata's favorite food, 99 % of Parsis are hardcore meat eaters , eats meat 2 , 3 times everyday non stop , , Parsis eat highest meat per capita in India , parsi food r all majority meat dishes only ,,,

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  18. Mutton Tata: Ingredients & Recipe Below:-
    – Dry roast 2 long peppers, 1/4 nutmeg, 1 tbsp stone flower, 1 tsp each of dry ginger/saunth (whole or powdered), caraway seeds, black peppercorns, cumin seeds, 1 mace, 5 green & 2 black cardamom, 2 inch cinnamon on low flame for 2 minutes. Now add in 3 strings of curry leaves and roast for another 40 seconds. Blend all of it together into a powder.
    – Marinate 1 kg mutton in your Kadhai/Cooking Pot with 8 tbsp oil, 250 grams curd, 1 tbsp salt, 5-6 crushed crispy fried brown onions, all of the powder prepared above, 1 tbsp red chilli powder and 1 tsp fennel powder. Let it marinate for 15 minutes covered then turn on the flame to high and fry for 5 minutes. Turn flame to low and close the lid for another 5 minutes.
    – Prepare a paste by blending together 2-3 boiled skinless tomatoes, 18-20 garlic cloves, 2 inch ginger, 12 soaked cashew nuts, 12 soaked skinless almonds, 6 soaked Kashmiri red chillies and handful of coriander stems adding a bit of water. Add this paste in the Kadhai and fry on high for 4 minutes then on medium for 4 minutes.
    – Now add in 4-5 cups of hot water mixing well and close the lid turning flame to low for 1.25 hours checking and stirring in between. Lastly garnish with roasted crushed kasoori methi and chopped coriander leaves.

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