Mast Makta Mutton

Name: Mast Makta Mutton
Cuisine: Pakistani
Ingredients: Vegetables ingredients; 50 gm Carrot; 150 gm Potato; 5 gm Green chilli small paste; 50 gm Green peas; 10 gm Ginger paste; 10 gm Ginger paste; 30 ml Vegetable oil; 50 gm Capsicum; 3 gm White cumin seeds (zeera); 2 gm Black pepper powder; 3 gm Garam masala pwd; 1 gm White pepper powder; 6 gm Salt; 500 gm Mutton ribs; 5 gm Garlic paste; 200 gm Yoghurt; 20 ml Vegetable oil; 500 ml Mutton shoulder; 12 gm White cumin seeds (zeera); 4 gm Black pepper powder; 10 gm Garam masala pwd; 4 gm White pepper powder; 30 gm Salt; 50 gm Butter; 5 ml Olive oil; Puff pastry; 1 Egg

Muskaan Kashif @Muskaan786

Karachi

#eiduladha

Muskaan Kashif @Muskaan786

Saved

Ingredients

Vegetables ingredients
50 gmCarrot
150 gmPotato
5 gmGreen chilli small paste
50 gmGreen peas
10 gmGinger paste
10 gmGinger paste
30 mlVegetable oil
50 gmCapsicum
3 gmWhite cumin seeds (zeera)
2 gmBlack pepper powder
3 gmGaram masala pwd
1 gmWhite pepper powder
6 gmSalt
Marination ingredients
500 gmMutton ribs
5 gmGarlic paste
200 gmYoghurt
20 mlVegetable oil
500 mlMutton shoulder
12 gmWhite cumin seeds (zeera)
4 gmBlack pepper powder
10 gmGaram masala pwd
4 gmWhite pepper powder
30 gmSalt
Assembly ingredients
50 gmButter
5 mlOlive oil
Puff pastry
1Egg

Saved

Steps

1

Vegetable method
2

Cut potato, carrot, capsicum into 0.5 inches size,boil it in 2 litre water properly and drain the water. Take a pan, put oil, Ginger garlic paste, green chilli paste and saute it. put boiled vegetable, green peas, masala and stir it properly for 3 to 4 minutes.
3

Marination method
4

Wash the meat and clean properly. Take a mixing pot, put yoghurt, Ginger garlic paste, masala and mix it. Paste the masala on mutton properly and leave it for 30 minutes to 45 minutes. Take a steamer, put aluminum foil in steamer, put marinated mutton on it, put another piece of foil on top of mutton and cover it properly. Leave it for 90 minutes to 100 minutes in steamer until it gets fully tender.
5

Assembly method
6

Take mud clay flat pot, put steam mutton in it, cooked vegetables, butter and olive oil on top of the mutton properly. Bail puff pastry in round shape. Seal the mud pot with crust properly and brush it with whisk egg on top of crust. Bake the mud pot in pre heated oven in temperature of 230c upwards and 230c downwards for 25 minutes to 30 minutes until golden colour from top. Baked crust from top. Ready to serve hot.