Shahi Mutton kurma recipe

Mugalai kurma for chapatti with mutton. Let see how to cook it.

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Boneless mutton pieces - 600 grams
  2. Finely chopped onion - 3
  3. Cardamom - 3
  4. Clove - 4
  5. Cinnamon stick - 1 inch
  6. Black pepper - 7 count
  7. Ginger garlic paste - 3 teaspoon (tsp.)
  8. Coriander powder - 1 tablespoon (tbsp.)
  9. Chili powder - 1 1/2 teaspoon (tsp.)
  10. Yogurt (curd) - 1/2 cup
  11. Cashew nut paste - 1/4 cup
  12. Garam masala powder - 1 teaspoon (tsp.)
  13. Cream - 1/2 cup
  14. Oil - 3 tablespoon (tbsp.)
  15. Salt - as needed.

PREPARATION:

  1. In a pan heat oil. add cinnamon stick, clove, cardamom, black pepper and sauté.
  2. Now add chopped onion and sauté until they become translucent.
  3. Now add ginger garlic paste and sauté until the raw smell is gone.
  4. Now add the mutton pieces increase the heat and sauté for 5 minutes.
  5. Now add coriander powder, chili powder, salt mix well. Now place lid and cook for 5 minutes. NOTE: make sure its not burnt stir if needed.
  6. Now add yogurt (curd), 1 cup water and bring to boil. Reduce the heat. Cover with lid and cook until the mutton is cooked.
  7. Now add the cashew nut paste, garam masala powder and cook until the raw smell is gone. At last add the cream and cook for another 10 minutes and then server.

NOTES:




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