The mutton was left in the freezer for something special. My friend Jeet had prepared a Bhuna Ghosht recently and it looked droolicious. His friend Inderpreet Nagpal had shared the recipe and I had to give it a try.
Now I have one version already on the blog but this recipe sounded very tempting so I thought why not!! Decided to go all guns ablaze and paired this with my fav butter garlic naan. Ameya again comes to my rescue and gives me the perfect recipe.
Onions- 3 medium
Tomato- 3 medium
Ginger- 1 finger long or 1 tbsp
Green chilli- 3
Tej patta- 2
Dalchini- 1 finger size stick
Curd- 1 cup
Kashimiri Red chilli powder- 2 tbsp
Haldi- less than a tsp
Salt- as per taste
Dry roasted and powder masala
Dalchini 1/2 “
Black pepper- 10-15
Black cardamom- 1
Jeera- 1 tsp
Whole dhaniya- 1 tsp
- Make a paste of onions and garlic.
- Make a paste of tomato, ginger, dhaniya leaves and green chillies.
- In a kadhai take oil and add tej patta, dalchini, elaichi. Add the onion paste and saute till nicely brown.
- Add tomatoes and cook till the oil seperated.
- Add in the mutton pieces and bhuno for 3-4 mins on high gas.
- Then lower flame, add beaten Curd, red chilli powder, haldi, salt. Mix well. Cook till tender.
- Keep adding water if and when needed. The slow cook process will take 1.5-2 hrs depending on the quality of mutton.
- At the end add 2 tsp of the dry masala powder(carefully as per taste). Mix, cover and cook for 5 mins.
Note – if u are short on time, pressure cook the mutton with salt, chilli powder, haldi and little water for 3 whistles. Open when pressure drops. U can use this stock in the cooking process.
BUTTER GARLIC NAANS – For 8 naans
2 cup maida
Lil less than 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tbsp oil
1/4 cup Dahi
1 tsp garlic fine chopped
3 tbsp butter melted
1 tsp garlic fine chopped
coriander fine chopped
- In a large mixing bowl take maida, baking soda and baking powder and salt. mix well.
- Add oil, curd and garlic.
- Mix well to ensure its mixed properly.
- Add water as required and knead to a smooth and soft dough. Dough should be soft and smooth to touch
- Grease the dough with oil, cover with damp cloth and rest for 2 hours.
- Prepare garlic butter by mixing butter, garlic and coriander.
- After 2 hours, knead the dough slightly. to remove if any air present in the dough. pick a ball sized dough.
- Roll to oval shape. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
- Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
- Slowly flip over and put it on hot tawa., gently put the water coated side down to tawa..don’t use a non stick one
- Add some chopped garlic and Lightly press the naan and stretch 3 sides slightly to make them stick. Keep the tawa upside down and cook direct on flame till u see the dough getting cooked. Cook the other side for a minute
- Brush with some prepared garlic butter mixed with coriander leaves.
- Gently scrape the naan from the bottom and remove.
- Serve hot