FAUJI MUTTON CURRY - Check out my recipe for this super popular style of Biryani..
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Lucknow Style Mutton Korma - • Lucknow style Mutton K...
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FAUJI MUTTON CURRY
Preparation time 15 minutes
Cooking time 35-40 minutes
Serving 4
Ingredients
For Marination
1 kg Mutton (with bone) , मटन
2-3 medium Onion, sliced , प्याज
Few Mint leaves , पुदीने के पत्ते
2 inch Ginger, chopped , अदरक
6-8 Garlic cloves , लहसुन
3-4 fresh Green chillies , हरी मिर्च
½ tsp Salt , नमक
1 cup Curd , दही
2 tbsp Coriander powder , धनिया पाउडर
1 tsp Turmeric powder , हल्दी पाउडर
1 tsp Degi Red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Cumin powder , जीरा पाउडर
For Tempering
¼ cup Ghee , घी
2 Black cardamom , बड़ी इलायची
3-4 Green cardamom , हरी इलायची
8-10 Cloves , लॉन्ग
12-15 Black pepper corns , काली मिर्च के दाने
1 Bay leaf, तेजपत्ता
2 inches Cinnamon stick , दालचीनी
3 medium Onion, sliced , प्याज
Marinated Mutton , मैरीनेट किया हुआ मटन
Water or Stock as required , पानी जरूरत अनुसार
For Green Paste
1 cup Coriander leaves , धनिया पत्ता
½ tsp Sugar , चीनी
1 tbsp Oil , तेल
1-2 fresh Green chillies , हरी मिर्च
50 ml Rum (optional)
For Garnish
Fresh Coriander leaves , धनिया पत्ता
Process
For Marination
Firstly in a mortal pastel, roughly crush ginger, garlic, green chillies, salt and set aside.
In a bowl add mutton, sliced onion, mint leaves, crushed ginger-garlic-green chillies, curd, coriander powder, turmeric powder, degi red chilli powder, cumin powder and mix everything properly and set aside overnight or at least 1-2 hours.
For Tempering
In a heavy bottom kadai heat ghee then add black cardamom, green cardamom, cloves, black pepper cons, bay leaf, cinnamon stick and let it crackle.
Now add sliced onions and saute until browned properly.
Then add the marinated mutton and continue sauteing for 5-8 minutes or until the mutton has light brown coloured.
Add water or stock then cover and cook for 20-25 minutes or until the mutton is 80% cooked.
Remove the lid and stir it properly then add the prepared green paste and continue cooking until the mutton is cooked completely.
Serve hot and garnish with fresh coriander leaves.
For Green Paste
In a grinder jar add coriander leaves, sugar, oil, green chillies and grind it into a coarse paste and set aside.
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