Ingredients |
|
| Mutton (meat) | ½ kg |
| Onion ( payaz), cut into thick pieces | 1 cup |
| Thick curd (dahi) | ¾ cup |
| Garlic (lahsan) | 1 tea spoon |
| Ginger (adrakh) | 1 tea spoon |
| Green coriander (hara dhaniya) chopped | 4 table spoon |
| Green chillies (hari mirch) chopped | 2 table spoon |
| Red chilli (lal mirch) powder | ½ tea spoon |
| Salt (namak) | to taste |
| Saffron (kesar) | few strands |
| Clarified butter (ghee) | 4-5 table spoon |
| Vegetable oil (tel) | for frying onion |
Spices to grind |
|
| Caraway seeds (shahi jeera) | ½ tea spoon |
| Green cardamom (chhoti elaichi) | 5-6 |
| Cinnamon (dal chini) | 1” piece |
| Mace (javitri) | ¼ tea spoon |
| Roasted gram (bhuna chana) | 1 tea spoon |
| Cashew nuts (kaju) | 2 table spoon |
| Poppy seeds (posta) | 1 table spoon |
| Desiccated coconut (nariyel ka chura) | 2 table spoon |
Method
- 1. Take grinding spices in a blender jar and make a smooth paste of it.
- 2. Take curd in a big bowl; add garlic, ginger, green chillies, green coriander, red chilli and mix well.
- 3. Add mutton in this mixture and keep it aside for 4-5 hours.
- 4. Heat oil in a pan and fry onions in it. Once it becomes golden remove it from flame and keep aside.
- 5. Heat clarified butter in another pan, add the marinated mutton and cook it till the water completely dries up. Adjust salt and red chilli powder.
- 6. Add water and cook it in pressure cooker.
- 7. Once mutton becomes cooked completely, add the ground paste and cook it on low flame for 10 minutes.
- 8. Now add fried onion and put the flame off.
- 9. Serve Zafrani bagdadi gost with sheermal, nan or tandoori roti.
- Recipe Type : Curries, Mutton, Non vegetarian
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