Name: Mutton Kundan Kaliyan recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 400 gms. mutton with bones; 3 onions, sliced; 1 cup yoghurt; 2 tbsp. ghee; 1/3 cup ginger-garlic juice; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 1 tsp. kewra water; pinch of saffron; 1/2 cup oil

ABOUT Mutton Kundan Kaliyan RECIPE

All Mutton lovers, you need to try this recipe for sure. Highly recommended. It is simply out of this world. Tried it for the first time and was totally hooked to it. It was a sure hit at my place. This is an authentic Awadh style mutton curry. The flavour coming from the kewra water and saffron was just awesome. Cream can be added according to individual preference. The gravy was rich, smooth and creamy and can be relished with any form of rice or Indian bread. Kundan means gold and kaliyan means mutton. It is a shahi dish and is told that it was usually prepared for the nawabs. There was the use of gold leaf to this dish to give a royal touch Hence the name. Whatever be the reason, it sure is a royal delicacy.

Ingredients Serving: 4

400 gms. mutton with bones
3 onions, sliced
1 cup yoghurt
2 tbsp. ghee
1/3 cup ginger-garlic juice
1 tsp. red chili powder
1/2 tsp. turmeric powder
salt to taste
1 tbsp. roasted coriander-cumin powder
1 tsp. garam masala powder
1/2 tsp. pepper powder
1 tsp. kewra water
pinch of saffron
1/2 cup oil

Instructions

Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down.
Then mix with the yoghurt and mash well.
Heat ghee in a pan & fry the drained mutton pieces till slightly brown.
Now add the yogurt-onion mix. Cover and simmer till the oil separates.
Add the ginger-garlic juice.....
.......and all the dry spices. Combine everything well. Stir fry for 1-2 minutes.
Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy.
Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron. Keep it covered for 5-10 min.
Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread.

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