RECIPES

Mutton Curd

Mutton Curd
Cooking Time :15-20 mins
Servings :2-3
Level :Low
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Ingredients

  • 500 gm Fatty Mutton 
  • 250 gm Curd
  • 1 tsp Whole Aniseed 
  • 1 tsp shredded Green ginger
  • 1 tsp Aniseed powder
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Sugar
  • 1/2 tsp Dry ginger powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp crushed Caraway seeds
  • 1/2 tsp coarsely grounded Black peppercorns
  • 1/2 tsp coarsely grounded Black cardamom seeds
  • 1/2 cup Milk
  • 3 Cloves
  • 5 crushed Green cardamoms
  • 1/2 tbsp Pure Ghee  
  • 1/2 tbsp Mustard oil
  • A pinch Asafoetida
  • Salt to taste

METHOD

  • In a deep vessel, add the meat with half litre of water, whole aniseeds, green ginger, salt and asaoetida, mix well.
  •  In a bowl, mix the curd, milk, sugar, ginger powder and aniseed powder, churn with a churning stick and keep aside.
  • Boil the  meat over medium heat for 20-25 minutes until the meat gets almost tender and remove from heat.
  • Allow to cool for 4-5 minutes and strain through a colander in a separate bowl to collect the soup.
  • Sort out the meat pieces, discarding the boiled aniseeds, ginger and bone pieces.
  • Add the soup to the churned curd mixture, mix well with a ladle.
  • Heat the oil in a vessel, add the cloves, cumin seeds and asafoetida, saute until cumin seeds crackles.
  • Add the curd mixture and bring to a boil.
  • When the curd is well blended with soup, add the boiled meat and boil.
  • Simmer cook over low heat until the gravy thickens and the meat gets soft.
  • When done, remove from heat and set aside.
  • In a hot pan, add the garam masala, black cardamom seeds and black pepper corns, saute for 10 seconds.
  • Add the caraway seeds and green cardamoms with ghee and heat for 5 minutes.
  • Before serving add the above masala to the thicken gravy and serve.
 

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