Kadhai Mutton (Kadhai Meat)
A wok-style mutton — cooked on its own stock with onion, tomato, capsicum, finished with pomegranate-seed powder and ginger juliennes. The Indian-restaurant-classic kadhai treatment, applied to meat.
Per serving
Ingredients
- 500 gMutton, cut in pieces
- 1 cupOnion, chopped
- 1 tspGarlic paste
- 2 tspGinger, grated
- 1.5 cupsTomatoes, grated
- 1/2 cupCapsicum, chopped
- 1/2 tspTurmeric (haldi)
- 1/2 tspCoriander (dhania) powder
- 1/2 tspAnardana (pomegranate seed) powder
- 2 tbspKasuri methi
- 2 tbspCoriander leaves, chopped
- 2Green chillies
- 1/2 tspRed chilli powder
- 3 tbspOil
- 1/2 tspGaram masala
- to tasteSalt
Method
- 1
Heat oil in a kadhai. Add onion and garlic paste; sauté till light brown, 4 minutes.
- 2
Add all the dry spices EXCEPT garam masala and anardana powder. Add 1 tbsp water to keep them from burning.
- 3
Add the grated tomato. Cook till the oil separates, 5 minutes.
- 4
Add the mutton pieces. Cook on a high flame for 8 minutes — the meat will release its juices.
- 5
Add capsicum. Cover and cook on a low flame for 25–35 minutes until the mutton is fork-tender. Add a splash of water if it dries out.
- 6
Stir in garam masala, anardana powder, ginger and slit green chillies. Shower with kasuri methi and coriander leaves.
- 7
Turn off the heat, rest 2 minutes covered. Serve hot with naan or roomali roti.