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Mutton Jalfrazie

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This dish was pouplarised during the British raj in Bengal - it is spicy, it is flavourful and it's simply delicious.

This recipe is contributed by Member Mahin Fatma.

Preparation Time : 0-5 minutes

Cooking time : 21-25 minutes

Servings : 4

Mutton Jalfrazie

Main Ingredients

Mutton, Cinnamon

Cuisine

Punjabi

Course

Main Course-Mutton

Level Of Cooking

Medium

Ingredients

  • Mutton cut into cubes
    2 kilograms
  • Cinnamon
    1 inch stick
  • Cloves
    2-3
  • Green cardamoms
    2
  • Salt
    to taste
  • Ghee
    4 tablespoons
  • Green chillies
    4
  • Onions
    4
  • Poppy seeds (khuskhus/posto)
    1 1/2 teaspoons
  • Ginger chopped
    1 inch
  • Garlic chopped
    1 cloves
  • Yogurt
    1 cup
  • Tomatoes chopped
    2 large
  • Red chilli powder
    1/2 teaspoon
  • Sugar
    1/2 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Coriander powder
    1/2 teaspoon
  • Fresh coriander leaves chopped
    2-3 tablespoons

Method

Step 1


Grind together half of cinnamon stick, half of cloves and half of green cardamoms to a fine powder.

Step 2


Apply salt and the powder to the mutton and set aside for ten minutes.Slice one onion and cut the other into cubes.

Step 3


Pressure the mutton till the mutton gets cooked. Drain and set aside.

Step 4


Heat one tablespoon ghee in a non-stick pan. Add green chillies, sliced onion, poppy seeds, ginger and garlic and saute till translucent.

Step 5


Remove and grind it to a fine paste with yogurt and the remaining cinnamon, cloves and green cardamoms. Set aside.

Step 6


Heat remaining ghee in a non-stick pan and saute the onion cubes till translucent.

Step 7


Add the paste and cook for four to five minutes.Add tomatoes and cook for more two to three minutes.

Step 8


Add red chilli powder, sugar, turmeric powder, cumin powder, coriander powder and salt and saute for half a minute.

Step 9


Add the mutton with little water and mix well and cook for more twop minutes.

Step 10


Serve hot garnished with coriander leaves.

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