How to make Anardana Pahadi Mutton -
Pomegranate juice lends its unique flavour and taste to this mutton delicacy
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mutton (मटन), Pomegranate (anar) juice
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Anardana Pahadi Mutton checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton do Pyaaza - SK Khazana Masaledar Mutton Meat Balls in Schezwan Chutney CKP Mutton
Anardana Pahadi Mutton Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Anardana Pahadi Mutton Recipe
Mutton , cut into 1 inch pieces on the bone 750 grams
Pomegranate (anar) juice 1 cup
Kachchi ghani mustard oil 2 tablespoons
Onion , finely chopped 1 medium
Bay leaf 1
Ginger-garlic paste 1 tablespoon
Red chilli powder 2 teaspoons
Garam masala powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 tablespoons
Cumin powder 1 teaspoon
Salt to taste
Tomatoes , finely chopped 2 medium
Black peppercorns , crushed to taste
Fresh coriander leaves , chopped 1 tablespoon
Yogurt 2-3 tablespoons
Fresh mint leaves to garnish
Method
Step 1
Heat an aluminium degchi, add kachchi ghani mustard oil till it begins to smoke.
Step 2
Add onion and sauté till it turns brown. Add bay leaf, mix and sauté for 15 seconds.
Step 3
Add mutton, mix and sauté for 2-3 minutes. Add ginger-garlic paste, mix well and sauté for 2-3 minutes.
Step 4
Add pomegranate juice, red chilli powder, garam masala powder, turmeric powder, coriander powder, cumin powder and salt, mix well, cover and cook for 20-25 minutes.
Step 5
Add tomatoes and crushed peppercorns, mix, cover and cook till the mutton is fully done.
Step 6
Add coriander leaves and yogurt, mix and cook for a minute.
Step 7
Transfer into a serving dish, garnish with mint leaves and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
