Source

FOOD RECIEPE ON MUTTON KASHA

Fixings:

1kg – Mutton

550g – Onion

4 – Potatoes (extensive)

5tbsp – Garlic glue

2tbsp – Ginger glue

100g – Yogurt

4tbsp – Cumin powder

3tbsp – Coriander powder

2tsp – Red stew powder

1tsp – Kashmiri red stew powder

2tsp – Garam masala powder

3tsp – Turmeric powder

1tbsp — Sugar

2 – Bay clears out

3 or 4 – Cloves

1 – Black cardamom

2 or 4 – Green cardamom

1 inch – Cinnamon stick

4 tbsp – Mustard oil

1 tbsp – Ghee

Salt – To taste

Source

Technique:

• Wash the sheep pieces and marinate it with 1 teaspoon of turmeric powder, cumin powder, coriander powder and half of the garam masala powder. Include 1 teaspoon of mustard oil and garlic glue. Keep it marinated for around six hours in the cooler.

• Cut the potatoes in four parts and marinate it with salt and turmeric. Sear till brilliant dark colored and keep it aside.

• Now, finely slash half of the onion and make a glue of the rest.

• Take three tablespoon of mustard oil in a profound base dish and warmth the oil adequately.

• Temper the oil with sound leaves, dry red chillies, at that point include 1 tbsp of sugar and cook until the sugar is broken up and caramelized.

• Add hacked onion and sauté until the point when the onion hands caramel over shading. Presently include the onion glue and cook further.

• Add ginger and garlic glue and cook for another four or five minutes in medium fire until the point when the oil begins to partitioned.

• Add rest of the turmeric powder, cumin powder, coriander powder and stew powder and cook for one more moment.

• Add the whipped curd and cook on medium fire and continue mixing it with the goal that it doesn't break and shape irregularities. Continue blending till oil isolates from the blend.

• Then include all the marinated sheep. Cook for no less than five to seven minutes on high fire and blend regularly.

• Now, cook on low fire assist for around 45 minutes. Include the broiled potatoes midway and cook well.

• No compelling reason to include water independently as sheep will discharge water.

• Cook till the sheep mollifies yet stays fit as a fiddle.

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