{"id":8236,"date":"2018-09-09T07:03:53","date_gmt":"2018-09-09T07:03:53","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=8236"},"modified":"2018-09-09T07:09:12","modified_gmt":"2018-09-09T07:09:12","slug":"punjabi-dhaba-mutton-curry","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/09\/09\/punjabi-dhaba-mutton-curry\/","title":{"rendered":"Punjabi Dhaba Mutton Curry"},"content":{"rendered":"

Very popular in North India….
\nYou will find this mutton curry packed with Indian spices loaded with rusticcc flavours in Dhabas , located on the roadside …… highways.<\/strong><\/p>\n

Every Punjabi restaurant, roadside eating place-Dhabas and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection.<\/strong><\/p>\n

Try my recipe and you will witness yourself enjoying these rustic flavour packed with Indian spices.<\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Preparation Time: <\/strong>10 minutes<\/p>\n

Cooking Time: <\/strong>50 to 60 minutes<\/p>\n

Serves: <\/strong>04<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Mutton on the bone cut into 3 inch pieces – 750 gm.<\/p>\n

Mutton stock- 150 ml. \/ or more as required.<\/p>\n

Onions, pureed- 02 medium sized<\/p>\n

Salt- to taste<\/p>\n

Clarified butter -1 \u00bd tbsp.<\/p>\n

Ginger paste- \u00bd tbsp.<\/p>\n

Garlic paste- \u00bd tbsp.<\/p>\n

Green chilies, chopped \u2013 01 no.<\/p>\n

Cinnamon Stick- 01 inch<\/p>\n

Cloves-03 nos.<\/p>\n

Black cardamom, crushed-02 nos.<\/p>\n

Black peppercorns ,freshly ground- 08 nos.<\/p>\n

Bay leaves- 02 nos.<\/p>\n

For the Paste:<\/strong><\/p>\n

Cumin seeds, ground- 01 tbsp.<\/p>\n

Coriander seeds ground -01 tbsp.<\/p>\n

Fennel seeds, ground- 1\/4th<\/sup> tbsp.<\/p>\n

Red chilli powder (Kashmiri)- 1 \u00bd tsp.<\/p>\n

Punjabi garam masala- \u00bd tsp.<\/p>\n

Turmeric powder- 1\/4th<\/sup> Tsp.<\/p>\n

Tomatoes, chopped roughly- 02 large<\/p>\n

Salt- to taste<\/p>\n

For the Sprinkling:<\/strong><\/p>\n

Punjabi garam masala powder- \u00bd tsp.<\/p>\n

For the garnish:<\/strong><\/p>\n

Coriander leaves, chopped- 02 tbsp.<\/p>\n

Method:<\/strong><\/p>\n

Grind the ingredients mentioned from cumin seeds to tomatoes to a smooth paste.<\/p>\n

Heat ghee in a heavy bottomed non-stick pan. Add the onion puree and saut\u00e9 until it is light brown in colour. Add salt. Saut\u00e9 for another 05 minutes.<\/p>\n

Add ginger and garlic paste, saut\u00e9 for 02 minutes add the chopped green chillies , the whole spices and Bay leaf \u00a0to the browned fried onion paste. Saut\u00e9 for about 2 minutes.<\/p>\n

Add washed and pat dried mutton pieces to the fried onion paste. Sear it on a high flame. Lower the flame and add the ground paste. Stir well and saut\u00e9 for 08 minutes.<\/p>\n

Stir well and bring to a simmer. \u00a0Add a little mutton stock. Cook it covered with a tight fitting lid, on a low flame till the mutton is tender and well cooked.<\/p>\n

When the meat is tender and oil has separated from the gravy, adjust salt and serve very hot garnished with chopped coriander leaves.<\/p>\n

Goes best with Tandoori Roti or Steamed rice.<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. You may marinate the Mutton pieces in whisked thick curds, Kashmiri red chilli powder and ginger garlic paste and keep it for one hour.<\/li>\n
  2. Once the mutton is cooked you may sprinkle a little broiled and powdered Kasoori Methi.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Very popular in North India….
    \nYou will find this mutton curry packed with Indian spices loaded with rusticcc flavours in Dhabas ,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":8238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[101,102],"tags":[],"class_list":["post-8236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","category-non-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/09\/DHABA-MUTTON-CURRY00cc.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-28Q","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=8236"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8236\/revisions"}],"predecessor-version":[{"id":8240,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8236\/revisions\/8240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/8238"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=8236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=8236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=8236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}