DirectionsStep1Heat ghee on a medium flame and saute onions and green chilies, until light golden. (not brown, Takes about 6 to 7 mins)Step2Lower the heat and stir in all the spices. Saute for a minute and add the mutton. Increase the heat to medium and saute for 5 to 6 mins.Step3Add salt, ginger garlic, mint and coriander (reserving 1 tablespoon each for later). Saute for 2 mins. Pour half of the hot water and cook for 1 hour.Step4Reduce the flame to low to bring down the temperature slightly. Whisk the yogurt well with a fork to a really smooth texture. Pour a few tablespoons of the stock, in batches. Mix well and pour back to the marag.Step5Cover and cook until the meat is completely tender (takes me 30 mins). Meanwhile grind cashews and almonds in a grinder with 1⁄2 cup milk, to a smooth puree. Stir in the rest of the milk and mix.Step6Stir in this nut puree and more hot water during the last 10 minutes along with the rest of the mint and coriander leaves.Step7Taste test and add more salt as needed along with garam masala (optional) if you want.Step8Garnish Marag with fried onions and serve hot. It is usually eaten with Hyderabadi Square naan but artisan bread, pav, brioche or naan also make great sidesIngredientsIngredients½ kilogramBone-In Mutton (lbs. goat, 1.1)¼ cupGhee1 cupOnions (fine chopped, avoid red onion, 1 medium)4 Green Chilies (chopped or slit, adjust to preference)1 cupMint Leaves (pudina, loosely measured, 1/4 cup fine chopped)1 cupCoriander Leaves (loosely measured, 1/4 cup fine chopped)¾ tablespoonGinger (grated or crushed)¾ tablespoonGarlic (pressed/crushed)1 teaspoonSalt (more to adjust later)½ cupYogurt (thick curd, closer to room temperature)20 Cashews20 Almonds (blanched soaked, or 1/4 cup blanched almond flour)3 ½ cupsHot Water (to cook mutton or use as needed)4 cupsHot Water (to make marag or use as needed, read pro-tips)¾ cupFull Fat Milk (cream/water, read pro-tips)½ teaspoonGaram Masala (more if you want)2 Cinnamon Pieces (2" long)1 Black Cardamom8 Green Cardamoms6 Cloves½ teaspoonAll-Spice (kabab chini, may sub with star anise)½ teaspoonShahi Jeera (caraway seeds)1 teaspoonBlack Pepper Corn (or, 1/2 teaspoon ground, more if you want)See moreNutritionalNutritional251 Calories20 gTotal Fat39 mgCholesterol16 gCarbohydrate717 mgSodium6 gProteinFrom indianhealthyrecipes.comRecipeDirectionsIngredientsNutritionalExplore further250 Low Cholesterol Indian Healthy Recipes, Low …tarladalal.com7 foods to reduce cholesterol levels - Times of Indiatimesofindia.indiatimes.…Recommended to you based on what's popular • Feedback
Dhaba Mutton Recipe-Spicy Mutton Gravy
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WEBJan 7, 2019 · Transfer this into a grinder jar and grind it to a smooth paste. Our Chettinad masala is ready. Now add the ground paste to the …
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WEBOct 5, 2023 · Pour hot water and give a good stir. Pressure Cooker: Cook covered on a medium flame for 4 to 5 whistles, depending on your …
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WEBApr 28, 2023 · 1. Heat oil in a pan and fry the whole spices. 1 bay leaf (or 1 sprig of curry leaves, 2 to 3 cloves, 2 to 3 cardamoms and 1 to 2 inch cinnamon piece. 2. Then add the onions and chilies. 3. Next add ginger …
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WEBMar 27, 2023 · Close the lid and cook for 30 minutes at medium heat or until the mutton is done. After 30 minutes, add the boiled rice, fried onion, natural orange food coloring, ghee, and fresh coriander and mint leaves. …
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WEBAdd a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry. Grind the ginger and garlic with quarter cup of water to a …
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WEBApr 22, 2020 · 500 gm cubed mutton; 2 large sliced onion; 1 cup refined oil; 1/4 teaspoon mustard seeds; 4 green cardamom; 1 star anise; 1 handful curry leaves; 1/2 teaspoon coriander powder
WEBJan 11, 2023 · 1 kg mutton or lamb. Place all the meat in a large bowl. Finely mince the garlic and ginger, and add it to the meat. 5 cloves of garlic, 2 inch piece of ginger. Add the rest of the marinade ingredients into the …
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WEBJun 25, 2021 · Add dry spices such as salt, red chilli powder, turmeric powder, mix well. Cook the masala until oil leaves the sides on low flame. Add the tomato puree into the mutton and give a mix. Cook the tomato …
WEBOct 24, 2014 · Instructions. In a pressure cooker add the mutton pieces with turmeric powder, salt and water to a line below it covers the mutton. More water can make it boil more. Cook for 5 to 6 whistles in medium …
WEBMar 9, 2019 · Strain the half cooked mutton in a bowl. Discard bay leaves and cinnamon. Heat oil in a non-stick pan, add curry leaves, turmeric powder and onion and sauté till …
WEBMay 22, 2018 · 1. Transfer cleaned and rinsed mutton to a heavy bottom pot. Add in all of the whole spices – cinnamon, cardamom, black cardamoms and cloves. 2. Next add in spice powders – red chili powder, …
WEBMar 14, 2023 · Reduce the heat to low and then add the goat meat along with all the marinade. Give a good stir to coat the goat in browned onions. Keep a low flame, keep …
WEBNov 21, 2016 · Add the red chili powder, salt, coriander powder and mix well. Add some water and cover the cooker with a lid and keep it on a medium flame. If the mutton is …