Eid al-Adha calls for a celebratory feast, and what better centerpiece than a rich and flavorful Mutton Kadhai? This aromatic dish, a staple of Indian cuisine, boasts tender pieces of mutton simmered in a fiery, yet balanced, gravy. The intoxicating blend of spices – from the warmth of ginger and garlic to the subtle heat of chilies and the fragrant depth of garam masala – creates a culinary experience that's both comforting and exhilarating. The succulent meat, infused with the complexities of the sauce, is a true testament to the artistry of Indian cooking. Imagine the succulent mutton melting in your mouth, its rich flavors dancing on your palate.
This Eid Daawat special recipe will guide you through creating your own unforgettable Mutton Kadhai. We'll break down each step, ensuring even novice cooks can achieve restaurant-quality results. Ready to embark on this flavorful journey? Let's get started with the detailed, step-by-step instructions!
Tools Needed
- Pan
- Mixer jar
- Kadhai (or large pan)
- Pressure cooker (optional)
Ingredients
- Mutton: 1 kg
- Whole coriander: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Black peppercorns: 1 teaspoon
- Dry red chilies: 6
- Kasuri Methi: 1 tablespoon
- Oil: 250 grams
- Salt: 2 teaspoons
- Big cardamoms: 2
- Cinnamon: 1 inch piece
- Ginger-garlic paste: 1 tablespoon
- Cumin powder: 1 teaspoon
- Coriander powder: 4 teaspoons
- Turmeric powder: 1/2 teaspoon
- Black pepper powder: 1 teaspoon
- Tomatoes: 300 grams
- Curd (yogurt): 200 grams
- Water: 2 glasses
- Green chilies: 4
- Ginger: 1 inch piece
- Garam masala powder: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Preparing the Spice Base
- Roast whole coriander, cumin seeds, black peppercorns, and dry red chilies lightly in a pan until fragrant. Avoid burning.
- Add Kasuri Methi, let it cool. Grind the roasted spices into a coarse powder.
Step 2. Browning the Mutton and Sautéing Aromatics
- Heat oil in a kadhai or large pan. Add mutton, salt, cardamoms, and cinnamon. Fry on high flame for 5-6 minutes until browned.
- Add ginger-garlic paste and fry for 5 minutes.
- Add cumin powder, coriander powder, turmeric powder, and black pepper powder. Fry for 2-3 minutes.
- Add tomatoes (cut into halves) and cook covered on low flame for 5-6 minutes until softened. Remove tomato skins and mash the tomatoes well.
Step 3. Simmering and Cooking the Mutton
- Add whisked curd, stirring constantly on low flame until it boils. Then fry on high flame.
- Add water (2 glasses, or 1 for a pressure cooker). Mix well and cover. Cook on low to medium flame for 30-35 minutes.
Step 4. Finishing and Serving
- Add prepared kadhai masala and garam masala powder. Fry well until oil separates.
- Add slit green chilies and julienned ginger. Cook for 1 minute and remove from heat. Let it rest for 10 minutes covered.
- Serve hot with tandoori roti, rumali roti, or rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Fry the mutton well to remove any unpleasant smell.
- Stir the curd constantly while cooking to prevent curdling.
- Adjust the flame to avoid burning while cooking.
Nutrition
- N/A
FAQs
1. Can I use lamb instead of mutton?
Yes, lamb can be substituted for mutton. The cooking time might need slight adjustment; lamb tends to cook faster.
2. How can I make the Mutton Kadhai less spicy?
Reduce the amount of green chilies or use milder chilies like Kashmiri chilies. You can also add a touch more yogurt or cream to balance the heat.
Your aromatic and flavorful Eid Daawat Special Mutton Kadhai is now ready to be enjoyed. Serve it hot with naan, roti, or rice for a truly satisfying and celebratory meal. This recipe is sure to impress your guests and become a cherished part of your Eid traditions.