Mutton Kundan Kaliyan

Name: Mutton Kundan Kaliyan
Cuisine: American
Ingredients: 400 gms. mutton with bones; 3 onions, sliced; 1 cup yoghurt; 2 tbsp. ghee; 1/3 cup ginger-garlic juice; 1 tsp. red chilli powder; 1/2 tsp. turmeric powder; to taste salt; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 1 tsp. kewra water; pinch saffron; 1/2 cup oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - All Mutton lovers, you need to try this authentic Awadhi style mutton curry for sure. Highly recommended. It is simply out of this world. The flavour coming from the kewra water and saffron is awesome. Cream can be added according to individual preference. The gravy is rich, smooth and creamy and can be relished with any form of rice or Indian bread. Kundan means gold and kaliyan means mutton. It is a shahi dish and is told that it was usually prepared for the nawabs. There was the use of gold leaf to this dish to give a royal touch Hence the name. Whatever be the reason, it sure is a royal delicacy that is a restaurant style fine dining experience.

Bethica Das @kitchen_flavours

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Ingredients

400gms. mutton with bones
3onions, sliced
1 cupyoghurt
2 tbsp.ghee
1/3 cupginger-garlic juice
1 tsp.red chilli powder
1/2 tsp.turmeric powder
to tastesalt
1 tbsp.roasted coriander-cumin powder
1 tsp.garam masala powder
1/2 tsp.pepper powder
1 tsp.kewra water
pinchsaffron
1/2 cupoil

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Steps

1

Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
2

Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down. Then mix with the yoghurt and mash well.
3

Heat ghee in a pan & fry the drained mutton pieces till slightly brown.
4

Now add the yogurt-onion mix. Cover and simmer till the oil separates.
5

Add the ginger-garlic juice.....
6

And all the dry spices. Combine everything well. Stir fry for 1-2 minutes.
7

Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy.
8

Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron. Keep it covered for 5-10 min.
9

Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread.