Afghani Mutton Curry: A Taste of Afghanistan’s Finest Culinary Tradition
Experience the essence of Afghan cuisine with our delectable Afghani Mutton Curry. Succulent mutton pieces simmered in a tantalizing blend of authentic spices, creating a dish that delights the taste buds with its rich flavors. Discover the secrets of this time-honored recipe and savor the true taste of Afghanistan’s culinary heritage in every mouthful.
Ingredients:
Mutton/Lamb-1 kg(curry cut pieces)
Oil- ½cup
Onion-3 medium size
Ginger-2Tbsp finely chopped
Garlic-2Tbsp finely chopped
Salt-a/c taste
Black Pepper powder-3tsp
Cumin powder-3 tsp
Garam Masala-2tsp
Curd/Yogurt-1/2 cup
Tomatoes-2 medium size
Coriander powder-3tsp
Kasuri Methi(Dry fenugreek leaves)-2tsp crushed
Cream-3Tbsp
Preparations:
- Wash mutton pieces thoroughly drain water completely, set aside.
- Thinly slice onions and fry in oil, set aside.
- Make puree of tomatoes, set aside.
METHOD:
- Heat oil in pressure cooker add mutton pieces and fry till mutton changes its color.
- Add ginger, garlic, green chillies, 1tsp salt. Fry for another 3 minutes.
- Add 1glass of water and close the lid, pressure cook till mutton is 80% done.
- Open the lid, and again fry for 2 minutes, now add black pepper powder, cumin powder, garam masala and again fry for 2 minutes.
- Lower the flame add whisked curd/yogurt, again fry for 3 minutes till the curd disappears.
- Now, add tomato puree, fry for 5 minutes.
- Add coriander powder and mix well, add kasuri methi and adjust the consistency and salt.
- Partially close the lid and cook for another 5 minutes.
- Finally add fresh cream and mix well.
- Serve Hot and Enjoy!!!
Tips:
- Serves 5-6.
- Goes well with Rumali roti, Naan, Jeera rice, Bagara rice
- Remember the key point is frying, frying and frying..
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