Masala Chaas Doi Mutton
#CR
This recipe is my kitchen innovation using a buttermilk marinade both to flavor the meat and to tenderize it slightly. Cook the meat in a classic curry form adding beaten curd instead of water and try to cook the meat in its own juices and the yoghurt. This needs proper care as the meat tends to stick to the pot if there is lack of water so all you need is patience to stir frequently over low flame.
Masala Chaas Doi Mutton
#CR
This recipe is my kitchen innovation using a buttermilk marinade both to flavor the meat and to tenderize it slightly. Cook the meat in a classic curry form adding beaten curd instead of water and try to cook the meat in its own juices and the yoghurt. This needs proper care as the meat tends to stick to the pot if there is lack of water so all you need is patience to stir frequently over low flame.
Open in Cookpad AppSteps
- 1
In a large deep bowl combine buttermilk, garlic -ginger paste, cumin powder, coriander powder, Kachri powder,garam masala powder, green chili paste, turmeric powder, Kashmiri red chili powder, and 1 teaspoon salt. Add mutton, turn to coat, and marinate in the refrigerator for at least 10 hours turning occasionally.
- 2
Add mustard oil in a Kadai and fry the onions taking care not to burn. Take out the beresta from the oil and allow it to cool in a blender jar. Add raisins, jaiphal, javitri and grind to a smooth paste.
- 3
Meanwhile, beat the curd with one tsp besan so that it doesn’t curdle when added.
- 4
Now heat 4 tbsp mustard oil, add whole garam masala, bay leaves, green chilies, and 1 tbsp sugar, and once the sugar caramelizes and the aroma releases add the marinated mutton and start frying. Keep cooking on a low flame till the whole mutton gets cooked.
- 5
Add the beresta paste now and again start mixing uniformly.
- 6
Now add the beaten curd and keep stirring continuously till it mingles with the mutton mixture.
- 7
Simmer the flame and keep cooking for at least 4 hrs with frequent stirring to avoid burning at the bottom.
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