Mutton Kali Mirch - Full

Product Code: 113
Availability: In Stock
Price: AED16.00
Ex Tax: AED16.00
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Description:
The Authentic Hyderabadi Dish, Which sometimes preserved as Pickle for long usage of a week.

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Ingredients
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500gm boneless mutton(cut in small pieces)
2 medium onions finely diced
7-8 cloves of garlic
2tbsp ginger-garlic paste
1 tbsp Kashmiri chili powder
1 medium tomato-finely diced
2 tbsp hung curd
3 tbsp oil
½ tsp turmeric
Salt to taste and a pinch of sugar
A small bunch of coriander leaves finely chopped
7-8 peppercorns
To be dry roasted and ground to a powder-1 tbsp peppercorns, 2tbsp of sabut dhania, 2 whole red chilies.
1 tsp garam masala.

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Directions
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1) Marinate the mutton with turmeric, ginger garlic paste, kashmiri chili powder, 1tbsp oil, curd and 1 tbsp of the grounded masala powder and let it rest for 2 hrs.
2) Next in a pressure cooker heat the remaining 2 tbsp oil .
3) Lightly crush the garlic cloves and peppercorns and add to the hot oil.
4) Add a pinch of sugar
5) Next add the onions and fry till light brown.
6) Add the tomato and fry till pulpy.
7) Add 2 tbsp of the grounded masala.(reduce the quantity of this grounded masala, if you want it less spicy)
8) Add the marinated mutton and fry well till oil separates.
9) Check the seasoning.
10)Add a little water and pressure cook the mutton till done.
11)Add 1 tsp of garam masala and the chopped coriander leaves and serve hot with puris/paranthas.
 
Note:- You can store any excess grounded masala in a airtight bottle and use the next time.
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Recepie Tips:
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Instead of following the quantity exactly given in the recipe,do it with your own. By this you will get perfect in making every dish by your own.
Kabab chini is main ingredient.Try to find it.
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Courtesy: www.khanakhazana.com
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