Mutton Akbari or Gosht Akbari is a delicious, lip-smacking, royal and spicy Mughlai Dish, a part of Indian & Pakistani cuisine.
Recipe by Maimoona Yasmeen
For the Spice Powder:
Ingredients:
Whole Dry Red Chillies - 8
Roasted Coriander Seeds/Dhaniya - 2 tsp
Cinnamon Sticks/Dalchini - 5 (small)
Mace Spice/Javitri - 1/2
Caraway Seeds/Shahzeera - 1 tsp
Cardamoms/Elaichi - 4
Roasted Red Chillies/Sukhe Lal Mirch - 8
Black Cloves/Lavang - 4
Peppercorns/Kali Mirch Dana - 10
Procedure:
1. Roast dry red chillies for few seconds. Add coriander seeds or dhaniya and roast together till they turn brown. Remove from the pan
2. Grind together roasted red chillies, roasted coriander seeds, cinnamon, mace spice, caraway seeds, cardamoms, black cloves and peppercorns into a fine powder.
For The Curry:
Ingredients:
Sliced Dry Coconut/Sukha Nariyal - 2 tbsp
Cashews/Kaju - 2 tbsp
Poppy Seeds/Khash Khash - 1 tbsp
Mutton with Bones (big pieces)/Gosht - 1/2 Kg
Beaten Curd/Dahi - 1/2 cup
Tomatoes (medium)/Tamatar- 3, chopped
Onion (medium)/Pyaz - 1, diced
Ginger Garlic Paste/Adrak Lehsan Ka Paste- 1 1/2 tbsp
Turmeric Powder/Haldi Powder - 1/2 tsp
Red Chilli Powder/Lal Mirch Powder - 1 1/2 tsp
Salt/Namak - 1 1/2 tsp salt or as per the taste
Clarified Butter/Asli Ghee - 1/4th cup
Oil/Tel - 2 tbsp
Cinnamon Sticks (small)/Dalchini - 4
Whole Green Chillies/Hari Mirch - 3, cut into medium pieces
Chopped Coriander/Hara Dhaniya - 1 tbsp
Saffron Sticks/Zafran - few
Procedure:
1. Roast sliced dry coconut and cashews till they turn light brown.
2. Add poppy seeds (if you don't have poppy seeds, you can skip it and use only coconut and cashews). Roast for few seconds as poppy seeds might get burnt.
3. Immediately remove from the pan and grind coconut, cashews and poppy seeds into a very fine paste. Keep aside.
4. Add clarified butter and oil to the pan.
5. Add cinnamon and diced onion.
6. Fry till the onions turn light brown.
7. Add ginger garlic paste. Stir fry for few seconds till its raw smell goes off.
8. Add turmeric powder, red chilli powder, salt and chopped tomatoes.
9. Stir fry till the tomatoes get tender.
10. Add the beaten curd and big pieces of mutton with bones.
11. Mix well, close the lid and cook till the mutton is 75 percent tenderized. Mutton will release its water and therefore, it will have enough water for cooking. You can even pressure cook the mutton for 2-3 whistles.
12. When the water is almost dried, add the ground paste of coconut, cashews and poppy seeds.
13. Cook till the oil separates while stirring frequently but delicately.
14. Add the ground spice powder and mix delicately.
15. Add 1 1/2 cup water, whole green chillies cut into medium pieces, chopped coriander and few saffron sticks.
16. Close the lid and simmer for 10-15 min on low flame so that the mutton is tenderized well.
17. When gravy attains a thick consistency and when the mutton is also tenderized well, switch off the flame.
18. Dish out and serve this delicious Mutton Akbari with Tandoori Roti or Plain/Zeera/Kaju Rice.
Thanks for watching!
27 авг 2024
