Shahi Mutton Kasundi
#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
Shahi Mutton Kasundi
#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
Cooking Instructions
- 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.
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