Zest up your menu with this flavourful mutton chop which is quick, easy and yummy!
ACHARI MUTTON CHOPS
Ingredients
¼ cup pickle (achar) masala
8-10 mutton chops
¾ cup whisked yogurt
2 tsps red chilli powder
2 tsps coriander powder
½ tsp turmeric powder
Salt to taste
3 tbsps mustard oil
1 tsp panch phoran
2 medium onions, chopped
1½ tbsps ginger-garlic paste
2 medium tomatoes, chopped
3 tbsps oil
6-8 bhavnagri green chillies, slit without cutting through completely
2 tbsps chopped fresh coriander leaves
Method
1. Take mutton chops in a bowl. Add yogurt, pickle masala, red chilli powder, coriander powder, turmeric powder and salt and mix well.
2. Heat mustard oil in a pan. Let it smoke.
3. Add panch phoran and let the seeds splutter. Add onions and sauté till golden brown.
4. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomatoes, mix and cook for 3-4 minutes.
5. Add the mutton and sauté on high heat for 3-4 minutes. Reduce the heat to medium and add 1½ cups water and mix well. Cover and cook for 40-45 minutes, mixing in between.
6. Heat oil in a small pan. Add bhavnagri green chillies and sauté for 1-2 minutes. Add this into the mutton mixture, cover and cook for 5-6 minutes.
7. Add coriander leaves and mix. Transfer into a serving bowl.
8. Garnish with lemon wedge and coriander sprig. Serve hot.
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A Rampuri delight, an ancient recipe with rich heritage and history! The speciality of this korma comes from the way the mutton stock is cooked to add that gelatinous texture yet forms a smooth gravy, which, when had, creates an explosion of different flavours in your mouth, coming all together to make the eating experience memorable.
TAAR KORMA
Ingredients
1 kilogram mutton, cut into 2 inch pieces
2 lamb trotters
⅓ cup ghee
¼ cup oil
1¼ tsps screw pine (kewra) water
3 large onion, thinly sliced
2 bay leaves
½ cup puffed lotus seeds (makhana)
3 tbsps ginger-garlic paste
1½ cups thick yogurt
2 large onions, blended to a fine paste
1½ tsps red chilli powder
½ tsp yellow chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
3 tbsps desiccated coconut
2 tbsps melon seeds (magaz) powder
½ tsp green cardamom powder
¼ tsp mace powder
1 tsp garam masala powder
Fresh coriander sprigs for garnish
Method
1. Heat ghee and oil in a handi. Add ¼ tsp screw pine water and cook for a few seconds.
2. Add onion and bay leaves and mix well. Cook till golden brown.
3. Add puffed lotus seeds and 1½ tbsps ginger-garlic paste and mix well. Cook for 2-3 minutes. Drain the mixture into a bowl. Discard the bay leaf.
4. Reduce the heat to low.
5. Mix together yogurt and remaining ginger-garlic paste. Add this mixture to the ghee-oil mixture remaining in the handi. Mix well and cook for 1-2 minutes.
6. Add the mutton pieces and mix well. Cut the trotters into 2 inch pieces and add into the handi and mix well. Cover and cook for 10-15 minutes.
7. Add onion paste and mix well. Add red chilli powder, yellow chilli powder, coriander powder, cumin powder and turmeric powder and mix well. Continue to cook for 4-5 minutes. Reduce the heat to low, add 4-5 cups water, mix and continue to cook for 30-35 minutes, while stirring in between every few seconds.
8. Put the fried onion-puffed lotus seeds into a blender jar and blend to a coarse mixture. Add ½ cup water and blend to a fine paste. Add this paste into the mutton mixture and mix well. Add 1 cup water and mix till well combined.
9. Add desiccated coconut, melon seeds powder, green cardamom powder, mace powder and garam masala powder and mix well. Pour 1 cup water, mix and continue to cook for 10-15 minutes.
10. Add salt and mix well. Cook for 2-3 minutes.
11. Add remaining screw pine water and mix well. Switch the heat off.
12. Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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PRODUCTS THAT I USE:
Pressure Cooker :
chopper which I like :
Chopper Which I used in the Video(I dont Like) :
My Main Camera : Canon 70d :
Other Camera :
Infrared Thermometer Gun :
Ph Scale :
Cooking Thermometer :
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MUSIC CREDITS:
A village style rustic chicken dish that tastes phenomenal and the best part is, it is very easy to make!
DEHATI CHICKEN
Ingredients
750 grams chicken, cut into 2 inch pieces
2 tbsps mustard oil
1 tsp cumin seeds
4-5 black peppercorns
3-4 green cardamoms
½ inch cinnamon stick
1 bay leaf
2-3 green chillies, slit
6-8 garlic cloves
2 large onions, chopped
1 large tomato, chopped
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
2 tsps coriander powder
1 tsp dry mango powder (amchur)
½ cup yogurt
1 tbsp chicken masala
1 tbsp lemon juice
Fresh coriander sprig for garnish
Parantha to serve
Onion rings to serve
Lemon wedges to serve
Method
1. Heat mustard oil in a kadai, add cumin seeds, black peppercorns, green cardamoms, cinnamon stick, bay leaf, green chillies and garlic cloves and sauté for 1 minute.
2. Add onions and mix and sauté till golden brown. Add tomato and salt and mix well.
3. Reduce the heat and cook for 3-4 minutes or till the tomato turns soft and pulpy.
4. Add red chilli powder, turmeric powder, coriander powder and dry mango powder and sauté for a minute. Cover and cook for 3-4 minutes or till the oil separates.
5. Add ¼ cup water, mix and cook for 1 minute. Add yogurt and stir well and cook for 1-2 minutes.
6. Add chicken, adjust salt and chicken masala and mix, cover and cook for 15-20 minutes.
7. Switch the heat off, add lemon juice and take the kadai off the heat. Transfer the gravy into a serving bowl.
8. Garnish with coriander sprig and serve hot with parantha, onion rings and lemon wedges.
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