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Mutton (Tender Goat Meat) Kala Bhuna
Mutton (Tender Goat Meat) Kala Bhuna

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The ingredients needed to prepare Mutton (Tender Goat Meat) Kala Bhuna:
  1. Take 1 kg Mutton: Tender Goat Meat (Preferably from its Rann & Sina with Bones & Fats)
  2. Take 2 Cups Mustard Oil- For Cooking
  3. Get 2 tbsps Desi Ghee
  4. Take 2tsps Salt
  5. Prepare 1 Cup Plain Yoghurt (Well Beaten)
  6. You need 1-2 tsp Sugar (1/2 for caramelising & 1/2 to beat the curd with)
  7. Use 1 Cup Onions Sliced
  8. You need 1 Cup Onion Birista
  9. Use 1 tsp Coriander Powder
  10. Take 1 tsp Cumins Powder
  11. Provide 1 tsp Bhuna Masala (Homemade)
  12. Provide 1-2tsp Garam Masala Powder (Homemade)
  13. Prepare 1 tsp Turmeric Powder
  14. Use 1.5 tsps Red Chilli Powder
  15. Take 3-4 tbsps the 3G Paste (Ginger, Garlic & Green Chillies )
  16. Take 4-5 Green Chillies (Slit)
  17. Use 1 tsp Black Peppercorns (Freshly Cracked)
  18. Provide 3-4 Star Anise
  19. Use 4-5 Cubeb/Kabab Cheeni
  20. Get 3 Black Cardamoms
  21. Prepare 6 Green Cardamoms
  22. You need 4-5 Cloves
  23. Get 2 Bay Leaves
  24. You need 2 ” Cinnamon Sticks
  25. Take 1.5tsps Radhuni Spice/Wild Celery Seeds (Powdered)
  26. Prepare 1/2 tsp Nigella/Kalounji (Powdered)
  27. Get 3-4 Whole Dry Red Chillies
  28. Prepare 1/2 tsp Mace/Javitri (Powdered)
  29. Get 1/2 tsp Nutmeg/Jaifal (Powdered)
  30. You need 1/2 tsp Stone Flower/Dagar Phool
Steps to make Mutton (Tender Goat Meat) Kala Bhuna:
  1. Post washing the Mutton: Marinate the same with Curd, Salt, Sugar, Turmeric & Kashmiri Red Chilli Powders, 3G Paste, Black Peppers, Nutmeg & Mace Powders, Celery Seeds Powder, Bhuna Masala & Garam Masala Powders, a bit of Onion Barista & coat it well with your hands & put its cover & set aside for at least 3 hrs time (best is overnight)
  2. In a large vessel/pot: Heat the Mustard Oil over a Medium-High Heat & add into it all the whole dry spices & sauté for a minute & once its fine aroma’s released- then, add in the sliced onions, salt & sugar & well sauté until golden brown & the sugar’s caramelised in the process
  3. Now, add in the marinated mutton & Sauté & stir continuously until all well combined & some water’s released from it, at this point add in the 3G Paste, salt & sugar & rest of the remaining Masalas- Put on the lid of the pot & keep sautéing
  4. Let it slow cook for at least 1 hr & 45 mins time, just in between stir occasionally so as to avoid burning at the bottom of the pot/vessel…add in the Onion Birista now & keep stirring continuously but without putting on the lid of the pot- Allowing the excess remaining water to be dried up & if not sufficient water been released- Add in some boiling hot water to it & continue stirring
  5. In another frying pan : Add in the Ghee- Goes in it the rest of the sliced onions & the slit Green Chillies & sauté for about 2-3 mins time & when it releases its Classic Aroma- Add in the Radhuni & Kalounji (Both Powdered) & sauté for another 1-2 mins time
  6. Take a couple of cooked mutton from the large pot & mix with this ‘Bagar’ & mix until all well incorporated and then, transfer it to the large pot of cooked mutton again & keep stirring for another 5-6 mins time before putting off the flame by adding the remaining Onion Birist
  7. Finally, add in it another dollop of the desi ghee & give it a real nice & quick mix & cover the lid of the pot and allow it to sit on the hot oven- For at least, 30 mins time before serving
  8. Serve with Hot Plain Rice Basanti/Peas Pulao/ Fried Rice, Roti/Chapati/Nun/Kulcha/Puris/Rumali Roti/Lachha Paratha, etc.
  9. The traditional MUTTON KALA BHUNA is ready to dive into the relishable platters of one’s Lunch/Dinner Meal

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