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Sunday, 22 October 2017

Mutton Kundan Kaliyan - Awadh Style



          All Mutton lovers, you need to try this recipe for sure. Highly recommended. It is simply out of this world. Tried it for the first time and was totally hooked to it. It was a sure hit at my place. This is an authentic Awadh style mutton curry that I came across in one of the cookery shows. 

           The flavour coming from the kewra water and saffron was just awesome. Cream can be added according to individual preference. The gravy was rich, smooth and creamy and can be relished with any form of rice or Indian bread. So check for a step by step method with pictures to prepare this delicacy.







                      
          Kundan means gold and kaliyan means mutton. It is a shahi dish and is told that it was usually prepared for the nawabs. There was the use of gold leaf to this dish to give a royal touch  Hence the name. Whatever be the reason, it sure is a royal delicacy.







  • 400 gms. mutton with bones
  • 3 onions, sliced
  • 1 cup yoghurt
  • 2 tbsp. ghee
  • 1/3 cup ginger-garlic juice
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • 1 tsp. kewra water
  • pinch of saffron
  • 1/2 cup oil 





          Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down. Then mix with the yoghurt and mash well.

          Heat ghee in a pan and fry the drained mutton pieces till it turns slightly brown. Now add the yogurt-onion mix. Cover and simmer till the oil separates.

          Add the ginger-garlic juice and all the dry spices. Mix to combine everything well. Stir fry for 1-2 minutes.

          Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy. 

          Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron. 

          Keep it covered for 5-10 minutes. Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread. 





                               Heat oil in a pan and fry the onions.... 




                               ......till golden brown in colour. 




                               Drain.



                               Then mix with the yoghurt and mash well.



                      Heat ghee in a pan & fry the drained mutton pieces till slightly brown. 



                       Now add the yogurt-onion mix. Cover and simmer till the oil separates.




                                Add the ginger-garlic juice..... 



                   .......and all the dry spices. Combine everything well. Stir fry for 1-2 minutes.




                   Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the
                   mutton pieces and strain the gravy. 




                  Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off
                  the flame. Add the kewra water and saffron. Keep it covered for 5-10 min. 





                  Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian 
                  bread. 










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