Thanks a lot❤️....the solidarity Iraq shows towards India is much more appreciable 🙏🏻👍🏻... Lots of Love from India 🇮🇳❤️🇮🇶 Long live India Iraq friendship
This recipe is the traditional recipe made by our ajjis in the olden days thank you for the memories you bought back of our childhood will definitely try the recipe
I usually rarely drop any comments but this time I just had too, the kala mutton recipe can be very lengthy and a time consuming recipe to make but you have made it really simple and I really appreciate that, I am soon going to make this, thank you chef!
Tried this today.. and it turned out AMAZING❤️. Love your recipes😍. I like cooking in a giffy and you provide the perfect flavorful recipes. Thank you for all the wonderful food videos you share.
Im Bangalorian even though we dont use mustard oil but i agree with you the fact moutton any non-veg cooked with mustard oil wonderfully tastes n great aroma. Thank you for the recipe that us really good one!
Love your channel so much .thanks to you people like me..non Maharshtrian can learn and prepare such great dishes...pls make videos on Pandhra Rassa, Dhangari mutton and Ayni mutton too ..plsssssssss chef
Thanks you , I excited to do this, its so simple n delicious not too many ingradients, I also liked too much your style of preparation and vocal throw. Remembering earliertimes of curries in Goan Jatras(fair) Watch prepare and gourmand stay home ....from Mumbai
In south we call it mutton chops masala. We don't roast the dry coconut or the onions we use fresh coconut and onions and grind it all together. The blackness comes from Peppercorns
I do not have a gas cook range. I have induction cooktop cook range. How can I burn the copra and red onions needed for the recipe using a frying pan or any
In traditional recipe (pre Pressure cooker era) we make black masala paste (burnt onion, coconut, ginger, garlic, NO GREEN CHILLY) fry this paste in 2-3 tbs oil for few minutes, then add Garam masala powder (you adjust THIS according to spice tolerance) and then put lamb in it and let it cook in water. It takes substantial time (between 60 min to 90 min) but tastes much better than pressure cooker.
वरूण जी दोन कांदे,१/४ खोबरे वाटी हे प्रमाण योग्य वाटलं आपलं. अशीच एक रेसिपी स्मिता देव यांची ह्याच चॅनल वर पाहीली त्यांनी एक कांदा व चक्क मोठी अर्धी वाटी सुके खोबरे वापरलं ते योग्य वाटलं नाही. क्षमस्व स्पष्ट लिहीत आहे एकाच चॅनल वर दोन रेसिपी पण प्रमाणाचे ही भान हवे
Bullshit| misleading recipe.no maharashtrian authentic non veg includes marination with curd.this is some weird combo trying to be organised under black mutton.
