How to make Bhuna Mutton With Coconut Masala -
Full of flavourful masalas, this roasted mutton is absolutely superb.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Coconut (नारियल)
Cuisine : Indian
Course : Main Course Mutton
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For more recipes related to Bhuna Mutton With Coconut Masala checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Lamb Stifado Malvani Mutton Madras Lamb Curry Mirchi Mutton
Bhuna Mutton With Coconut Masala 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bhuna Mutton With Coconut Masala Recipe
Mutton cut into 1 inch pieces on the bone 750 grams
Coconut grated 1/4 cup
Scraped coconut 1/4 cup
Coriander seeds 4 tablespoon
Fennel seeds (saunf) 1/2 teaspoon
Ginger 1 inch piece
Green chillies 2
Fresh coriander leaves roughly chopped 1/2 cup
Onions chopped 4 medium
Garlic 15 cloves
Cinnamon 1 inch piece
Cloves 4-5
Black peppercorns 5-6
Caraway seeds (shahi jeera) 1/2 teaspoon
Poppy seeds (khuskhus/posto) 1 teaspoon
Fresh mint leaves 15-20
Cashewnuts 4-5
Turmeric powder 3/4 teaspoon
Red chilli powder 1 tablespoon
Oil 4 tablespoons
Salt to taste
Method
Step 1
Grind coriander seeds, fennel seeds, ginger, green chillies, coriander leaves, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds, mint leaves, cashewnuts to a fine paste with sufficient water.
Step 2
Add turmeric powder, chilli powder, one tablespoon oil and salt to the mutton pieces and mix well. Set aside in the refrigerator for two hours to marinate.
Step 3
Heat the remaining oil in a pressure cooker. Add the remaining onions and sauté till golden brown. Add the masala and saute till oil separates.
Step 4
Add the marinated mutton and saute for two to three minutes. Add two cups water, cover the cooker and cook under pressure till six whistles are given out.
Step 5
Open the cooker when the pressure reduces completely and serve hot.
Nutrition Info
Calories : 2802 Kcal
Carbohydrates : 86.4 gm
Protein : 166.1 gm
Fat : 199.1 gm
Other : Vitamin B12- 19.5mcg
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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.
