Mutton kadai
Mutton kadai is exclusively prepared in kadai which is kept for dum for a longer time period. The mutton kadai also called as mutton handi comprises of onions tomatoe puree and grated ginger and garlic for an amazing taste and it smells amazing. Yhis mutton kadai is Cooked only in one kadai from start to end .Tastes delicious and is very delightful no one can resist mutton kadai with butter naan .. hmmm sounds amazing right so come let move forward in making of mutton kadai.
Equipment
- pressure cooker
Ingredients
- Mutton - 400 gms
- Oil - 1 Tbsp
- Whole Garam Masala
- Black Pepper 25, Cloves(4), Green Cardamom (4), Cinnamon Sticks (3")
- Garlic Paste - 1 Tsp
- Ginger Paste - 1 Tsp
- Tomatoes - 3
- Green Chilies - 6
- Water - 300 ml
- Red chili powder - 1 Tsp
- Turmeric Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Yogurt - ½ Cup
- Garam Masala Powder - 1 Tsp
- Garnish with Green Chilies and grated ginger
Instructions
- In a pan, add oil and heat it up.
- Then add whole garam masala, ginger and garlic paste.
- Saute for few minutes on high heat.
- Now add mutton and cook on high heat until it changes color.
- Then add fresh tomatoes without skin, green chilies and water.
- Cover the pan for 30 minutes on low medium heat.
- After 30 minutes, mix the tomatoes using a spatula and saute curry on high heat.
- Then add further spices like red chili powder, turmeric powder, and coriander.
- Stir the pan until the spices fully cooked.
- Now add yogurt and cooked again on high heat until the yogurt fully blends with curry and showing one tone texture.
- Add garam masala powder and mix well.
- Cover the pan and cook for about 5 minutes on low medium heat until the oil floats on the surface.
- Now karahi is ready to serve.
- Garnish with green chilies and grated ginger.
Notes
To make the mutton juicy and tender, initially cook it on high heat until it changes the color. This step will cover the meat pores and juices will remain intact inside the meat so it will give you delicious taste with curry
. Remove the tomato skin when making curry.
Don't use onion as it changes the taste of authentic karahi.
Perfectly saute the curry on high heat to get the best result.
Make sure to use a proper quantity of ingredients.
. Remove the tomato skin when making curry.
Don't use onion as it changes the taste of authentic karahi.
Perfectly saute the curry on high heat to get the best result.
Make sure to use a proper quantity of ingredients.