Mughlai Mutton Curry ❤️| Mutton Curry Without Curd | Eid Ki Dawat Special Recipe by Cook with Lubna 

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​@@CookwithLubnahello ma'am I am new to nonveg could you please tell me what are the best pieces for mutton curry ?? Please

@@HarshPandey-qv1ly While purchasing mutton remember the following points: For mazedaar , the mutton should be approximately between 12-15 kilos in weight. Don't go higher or lower than that. The animal should be full grown but not old. Prefer buying male goat with testicles or khassi (neutered) but don't buy female. Mazedaar meat should have fat attached to it. Buy only if you see a good layer of fat over the meat. It should look white and not yellow. This is where the flavour comes from. Meat with bone and fat is the best meat no matter where it comes from. Dasti, which is the front leg upto the shoulder , is the best meat as it is tender, less chewy and cooks better. It gives up good amount of meat for the curry also. Machli is the leg below the knee joint, all four legs. Very tasteful and flavourful. Good for curry. From a good size fatty animal, gardan and chops are best to be included about 20%. They are also good cuts. Pasli for kids. Kids tend to like this cut as it is almost jelly like after cooking. Not very good or special but can be included for kids. Do not buy Parda, which is the skin flaps at the belly after the organs are removed. Not good for curry. Can be used specifically for Parda Biryani. Putt or Putth is the spine meat at the waist. It will likely waste your money in bones. But adds good taste. Better don't go fo it as you have added other flavourful cuts already. However, the meaty portion at the Putth is the best. Raan is the hind thigh. Just leave it alone for the curry as it has large muscle fibres and takes a lot of time to disintegrate. This will cause the other cuts to just dissolve. So either buy dasti or raan for home cooking. Do not add both in same curry. Raan is only good for deghi dum biryani which takes 3-4 hours to cook slowly or raan roast or qeema. Organs like liver and gurda are best left for dedicated dishes like bhuni kaleji or roast etc. for the breakfast. Adding them to the curry is not recommended. You can add dum, tail, just for fun. No special benefit other than just sucking on it after you have finished. So for a good curry and considering you are buying at least 1 kg of mutton try this combination. From the dasti, take the nalli or machli, add some shoulder blade meat and half of the front thigh meat. This will make about 700 gms. Buthchers separate the meat like this only. Take 2-3 two bone chops. Add a little pasli, 2-3 ribs for kids. Gardan, no more than 10 cm cut. This will make it a kilo now. Always cook the meat to the bone. Never serve undercooked meat to anybody. No meat should stay attached to the bone other than the tendons. Either pressure cook it or slow cook for 3 hours but don't leave it undercooked. Because then you will regret buying chops and gardan. Keep the cut size medium to large for better experience. It will take more time to cook but will bring great taste and texture. Add atleast one nalli i.e. leg beneath the knee and ask the butcher to open it a little from the knuckle by a hit of the cleaver if he has not done that already. Otherwise it will be very hard to suck out the marrow. That's all have fun and upvote if you liked the recommendations.

Ma Sha Allah,bhot zabrdust or yummy recipe he especially my husband appreciate 😊

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Mishra ji Yahan kaise!!

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