Friday, 2 June 2017

Sarson Aur Ghee Wala Sukha Meat #sikandalouscuisine


Here the we pressure cook the marinated mutton ( in Mustard Oil ) , and then later cook it in a wok with ghee - We make this ' luga lipta ' - without a gravy - the photograph isnt great , but I assure you the flavors are .
500 grams Mutton.
3 Tablespoons Hung Curd.
1 Tablespoon Garlic Paste
Chilies to Taste.
1 Tablespoon Mustard Oil.
Salt.
Marinate mutton in the above ingredients for 4-6 hours or overnight.

Other Ingredients :

1 Large Chopped Onion.
1 Heaped Teaspoon Ginger Paste.
1 Tej Putta.
1" Cinnamon.
1 Black Cardamom.
3-4 Laung.
10-15 Black Peppercorn.
1 Teaspoon Jeera Powder.
1 Heaped Teaspoon Dhania Powder.
1/2 Teaspoon Haldi Powder.
1 Tablespoon Ghee
2 Tablespoons Chopped Dhania Greens

1. Pressure cook mutton in its marination adding no water for 3 whistles.Take off fire and allow pressure to drop normally.
2. Heat Ghee - add whole spice , and when aromatic add onions, saute till onions are darkish brown.
3. Add in mutton , reserving the stock , add ginger paste and all remaining spice giving a good bhuno high initially , then cover and cook on low , adding reserved stock till it's all absorbed and you have a thick coating on the meat . Add dhania greens , give a good mix and go for it !

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
​ #veebaasianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

No comments:

Post a Comment