Shahi Mutton Kasundi

Name: Shahi Mutton Kasundi
Cuisine: American
Ingredients: 500 gms mutton with bones; to taste salt; 1 cup yoghurt, beaten; 1 tsp. turmeric powder; 1 tbsp. ginger-garlic paste; 1 tsp. red chilli powder; 1 tbsp. roasted coriander-cumin powder; 3 tbsp. mustard oil; 2 dry red chilies, broken; 2 bay leaves; 1 tsp. whole garam masala (cardamoms, cinnamon & cloves); 3 onions, chopped; 2-3 green chillies; 2 tbsp. almond paste; 3 tbsp. kasundi paste; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#post21 - This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread.
In this recipe, I have added kasundi (bottled Bengali mustard sauce) and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish.
In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

500 gmsmutton with bones
to tastesalt
1 cupyoghurt, beaten
1 tsp.turmeric powder
1 tbsp.ginger-garlic paste
1 tsp.red chilli powder
1 tbsp.roasted coriander-cumin powder
3 tbsp.mustard oil
2dry red chilies, broken
2bay leaves
1 tsp.whole garam masala (cardamoms, cinnamon & cloves)
3onions, chopped
2-3green chillies
2 tbsp.almond paste
3 tbsp.kasundi paste
1 tbsp.coriander leaves, chopped

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Steps

1

Marinate the mutton with ginger-garlic paste, yoghurt & all the dry spices overnight or for a minimum of 3 hours.
2

Heat oil in a pan. Temper with bay leaves, dry red chilies & whole garam masalas.
3

Add the onion and saute on a medium flame till light brown.
4

Add the marinated mutton and continue to simmer, covered till almost dry.
5

Add 1 cup water & pressure cook for 15-20 minutes on a low flame after the first whistle.
6

Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute.
7

Garnish with coriander leaves & serve either with plain steamed rice,
jeera rice, plain biryani, pulao, tandoori roti, naan or any Indian bread.