Kaala mutton full written recipe
Prep time: 20-25 minutes
Cooking time: 2-2.5 hours
Serves: 8-10 people
Mutton marination & cooking mutton 90%
• Hirva (Green) vatan
1. Green chillies 7-8 nos.
2. Garlic 15-20 cloves
3. Ginger 3-4 inch pieces
4. Fresh Coriander leaves a handful
• Mutton 2 kg (washed & cleaned thoroughly)
• Salt to taste
• Turmeric powder 1 tsp
• Curd ½ cup (thoroughly whisked)
For cooking mutton 90%
• Oil 3 tbsp
• Onions 2 medium size (chopped)
• To marinate the mutton, first wash the mutton well & keep aside, we need to make hirva vatan as it is one of the elements for marinating the mutton, add the all the ingredients of hirva vatan in a grinding jar & grind to fine paste, add little water if required.
• Now, take the washed mutton, add salt to taste, turmeric powder, hirva vatan & curd, keep about 1 tbsp hirva vatan aside for making the aalni bhaat, mix & marinate well. Refrigerate while marinating for a minimum of one hour, you can also marinate it overnight for the best results.
• Further, set a large vessel on high heat, add oil, let the oil heat nicely & add onions, cook the onions until they turn light golden brown in colour.
• Now add the marinated mutton & stir well for a minute, cook on high flame for another 10 minutes or until it starts to leaves its own water.
• Further lower the flame & cover the vessel with a lid, doing this process will develop steam in the vessel & the mutton will cook faster & it’ll be tender. Cook the mutton for minimum of 60-90 minutes, the cooking time may vary depending on the quality of the mutton. Make sure to cook the mutton until they are almost done & not completely cooked, by the time mutton is been cooked you can make other components.
Special garam masala
• Coriander seeds 4 tbsp
• White sesame seeds 3 tbsp
• Spicy red chillies 5-6 nos.
• Black cardamom 2 nos.
• Cloves 7-8 nos.
• Black peppercorns 15-20 nos.
• Sichuan peppercorns 10-12 nos.
• Naag kesar 8-10 nos.
• Star anise 1-2 nos.
• Bay leaf 2-3 nos.
• Cinnamon 2 inch
• Mace 1 no.
• A large pinch of salt
• Lightly toast all the spices on low flame until fragrant, switch off the flame & cool down the spices to room temperature, transfer the spices in a grinding jar, along with a large pinch of salt & grind into a fine powder, adding salt helps to maintain the powder texture.
• Special garam masala is ready, keep aside to be used later in making mutton.
Cooked Kala masala
• Onions 7-8 medium size (washed & wiped)
• Dry coconut 1 whole
• Green chillies 8-10 nos.
• Garlic 15-20 cloves
• Ginger 2-3 inch
• A handful of fresh coriander
• Freshly made garam masala 2 tbsp
• Water 50 ml
• Oil 2-3 tbsp
• Very spicy red chilli powder 2-3 tbsp
• Trim off the head of the onion & make slits, char the onions on direct flame until they are dark or black in colour. Turn & char them from all side. Similarly char the coconut & the green chillies from all side until they are dark.
• Now roughly cut the charred onions, coconut & green chillies & transfer in a grinding jar, if you want you can remove few charred bits, but I would suggest you to keep as it’ll give that distinct smoky flavour.
• Along with these elements add garlic, ginger, a handful of fresh coriander & garam masala, to the grinding jar, add little water & grind to a fine paste. Kala masala paste is ready.
• Set a iron wok on medium heat, if you’re not having the iron wok you can use any wok, using iron wok will give that intense dark colour to kala masala, add oil & very spicy red chilli powder, you can adjust the amount of red chilli powder as per your palate.
• Further add the prepared kala masala paste & cook on medium flame while stirring in regular intervals. Cook until the oil has separated from the masala. This process of cooking may take around 30 minutes.
• The masala will leave the sides of the wok/kadhai & will darken more in colour. Cook nicely until the masala is closely black in colour & then switch off the flame. This masala will be used for making kala mutton rassa & kala masala mutton.
As it has been around 75 minutes the mutton is been cooking, make sure the mutton should somewhere about 90 % cooked.
Now use a strainer & separate the mutton pieces from the stock, reserve the mutton stock as it’ll be used for making the kala mutton rassa, aalni soup & aalni bhaath & the mutton pieces will be used for making kala masala mutton
For Kaala mutton rassa, Kaala mutton masala, Alni soup, Alni bhaat continued in the comment section below
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