Angaari Matka Salan Special Ramzan

By Food Fusion · 110 min

Ingredients

Instructions

1. In a clay pot, melt the clarified butter with the oil.
2. Add the ginger garlic paste and mix well.
3. Add the mutton and stir until it changes colour.
4. Add the crushed black pepper and pink salt and mix well.
5. Add the onion, mix and cook on medium heat for 2-3 minutes.
6. Add the yogurt, red chilli powder, chicken powder, coriander powder, turmeric, Kashmiri red chilli powder and cumin powder. Mix and cook on medium heat for 4-5 minutes, until the oil separates.
7. Add 3 cups water or as needed, bring to a boil, cover and cook on low heat for 3 hours, until the meat is tender.
8. In a tadka pan, dry roast the button red chillies, mace, star anise, black cardamom, nutmeg and cumin seeds on low heat until fragrant.
9. Turn off the heat, stir in the garam masala and let cool.
10. Crush the roasted spices well in a mortar and pestle to make the angaari spice mix.
11. Add the angaari spice mix to the pot and mix well, keeping half aside for later.
12. In a bowl, whisk 3 tbs water with the flour.
13. Add this to the clay pot, mix well and cook on medium heat for 1-2 minutes.
14. Add the 3-4 button red chillies and cook on medium heat for 4-5 minutes, until the sauce thickens.
15. Sprinkle the reserved spice mix, fresh coriander and ginger over the top and serve with naan.

Summarized from Food Fusion's video. Watch it for the details.

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GarlicOnionGingerYoghurtMutton