Ajay Devgn Special Mutton Curry Revealed

Von Your Food Lab · 90 Min.

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Zubereitung

1. Marinate the mutton with the ginger-garlic-green chilli paste, salt and turmeric, and leave it while you make the paste.
2. Dry roast the grated dry coconut over low heat until golden brown, then move it to a bowl.
3. In the same pan, heat the oil and cook the sliced onions, ginger and garlic over high heat until the onion is golden brown.
4. Add the tomato, coriander stems, a pinch of salt and a splash of hot water, then cover and cook over low heat until the tomato is soft.
5. Once cooked, transfer this to the bowl with the coconut and let it cool to room temperature. Grind to a fine paste with water as needed.
6. Heat oil in a kadhai over high heat. Add the whole spices and the chopped onion and cook until the onions start to turn golden.
7. Lower the heat, add the curry leaves, the paste, the powdered spices and a splash of water. Cook over high heat until the oil separates and the paste is crumbly, adding splashes of hot water if it gets too dry.
8. Add the marinated mutton (optionally smoked with coal and ghee) and cook over high heat for 5-6 minutes.
9. Cover and cook over low heat for a few minutes until the mutton releases its water.
10. Open the lid, stir, add more hot water, cover again and cook over low heat until the mutton is fully cooked.
11. Taste the gravy and adjust the salt, then stir in the lemon juice and fresh coriander.
12. Finish with the hot ghee and serve with bhakri, roti or toasted pav.

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