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If you love lamb\/goat meat, then you have to try this recipe for sure.<\/span><\/span><\/p>\n<\/div>\n\n
Although the list of ingredients may seem large, trust me the overall cooking process is so much easier. All it requires is some good old whole spices, which are traditionally used in Indian cooking, slow cooking with very little stirring. Which will result in a lip-smacking restaurant-style gravy from your own kitchen. <\/span><\/span><\/p>\n<\/div>\n\n
Pre marinating the mutton chunks is the key here. I prefer my gravies \/curries with bone. But then there’s no harm in trying this gravy dish out with boneless pieces or just some plain old chunky pieces of ribs or nihari as well. <\/span><\/span><\/p>\n<\/div>\n\n
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If you have access to homemade or desi ghee, this ingredient is going to elevate this dish to an all-new level. Please no kanjusi with ghee or the cashews while using it to make that paste. Low or medium simmer with intermittent stirring, gently cooking that meat until it falls off the bone and takes over that long list of spice powders makes this gravy truly unique and finger-licking good! <\/span><\/span><\/p>\n<\/div>\n\n
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There’s a reason I have hand pounded the whole spice mix which goes in the end – yield of super high flavour quotient. Plus you cant grind that little in your typical mixie jar, its super annoying too. Remember, to coarsely grind those deep-fried, crispy brown onions too – that nutty, sweet flavour lends the gravy an amazingly rich texture along with cashew milk.<\/span><\/span><\/p>\n<\/div>\n\n
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It’s a long list, but trust me you won’t be disappointed with the end result \ud83d\ude42 I mean look at that gravy, will you?<\/span><\/span><\/p>\n<\/div>\n\n
1 tbsp – Coriander powder<\/span><\/span><\/p>\n<\/div>\n\n
2 tbsp – Red Chilli powder (adjust as per preference)<\/span><\/span><\/p>\n<\/div>\n\n
1 tbsp – Ginger garlic paste<\/span><\/span><\/p>\n<\/div>\n\n
15-20 – Cashews, soaked in water<\/span><\/span><\/p>\n<\/div>\n\n
3 tbsp – Saffron infused milk<\/span><\/span><\/p>\n<\/div>\n\n
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\n\nMix all ingredients mentioned under “marination” in a large bowl. Let the meat marinate for a minimum of 2hrs.<\/span><\/span><\/p>\n<\/li>\n\nIn a wok, fry chopped onions in ghee until they turn dark golden brown, Drain excess oil by spreading them over a tissue paper. Once cool. coarsely grind it into a thick paste, with no water.<\/span><\/span><\/p>\n<\/li>\n\nSoak Cashews in warm water for 30mins, grind it to a thick milkshake consistency. Set aside.<\/span><\/span><\/p>\n<\/li>\n\nHand pound all whole spices mentioned under “Dry spice mix” by using a mortar and pestle. Remember you only need a heap full of 1tsp of this pounded mix at the end of the recipe.<\/span><\/span><\/p>\n<\/li>\n\nIn a heavy bottom vessel, heat 8 tbsp ghee add jeera seeds, cardamon, green chillies and bay leaves (mentioned under gravy)<\/span><\/span><\/p>\n<\/li>\n\nAdd the pre-marinated mutton and stir well. Cook on a medium simmer for 8-10minutes until the ghee separates. <\/span><\/span><\/p>\n<\/li>\n\nNext, add coarsely ground onion paste and stir. Continue to cook for another 5 mins<\/span><\/span><\/p>\n<\/li>\n\nAdd 1 glass of water, sufficient to cook the meat pieces, salt to taste and cook with a closed lid on for 40- 60minutes on low flame or until the meat is completely cooked.<\/span><\/span><\/p>\n<\/li>\n\nOnce the ghee has started to float on top and meat is well done, add your cashew milk and let the gravy thicken by cooking it for another 10minutes. Check for salt\/spice levels and adjust as per preference.<\/span><\/span><\/p>\n<\/li>\n\nDrizzle 1 tsp of hand pound spice mix, stir well to coat the pieces, cook for another 5 mins on low flame. <\/span><\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n