• Prep Time 15-20 minutes
  • Cook Time 50-55 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

Mutton cooked with khada garam masala and flavoured with plenty of crushed black peppercorns.

 Ingredients:-

 

  • Mutton, cut into 1 inch pieces on the bone – 750 grams
  • Crushed black peppercorns – 1 tablespoon + to sprinkle
  • Rice bran oil – 3 tablespoons
  • Bay leaves – 2
  • Black cardamoms – 3
  • Green cardamoms – 6
  • Cinnamon – 1 inch stick
  • Green chillies, slit – 3
  • Onions, sliced – 4 medium
  • Ginger-garlic paste – 2 tablespoons
  • Salt – to taste
  • Cashew nut paste – 1cup
  • Ghee- 1 tablespoon
  • Garam masala powder – 1teaspoon
  • Fresh cream – ½ cup
  • Fried cashew nuts – 5-6
  • For lachcha parantha:-
  • Whole wheat flour – 5 cups
  • Rice bran oil –  6tablespoons + to brush & shallow-fry
  • Salt – to taste

Method:-

  1. Heat rice bran oil in a pan, add bay leaves, black cardamoms, green cardamoms and cinnamon, sauté until the spices emit flavor.
  2. Now add onions and sauté until they are translucent, add in the green chillies.
  1. Add mutton, ginger-garlic paste and salt and mix well. Add enough water to completely immerse the mutton. Cover and cook for twenty five minutes.
  1. Add cashew nut paste, mix well and continue to cook for eight to minutes.
  1. Heat ghee in another pan, add crushed black peppercorns and sauté for half a minute.
  1. Add this tempering to the mutton. Add garam masala powder and cream and mix well and cook on a low flame till the mutton is completely tender.
  1. For lachcha parantha, put whole wheat flour, refined flour, six tablespoons rice bran oil andsalt in a large bowl and mix well. Add sufficient water and knead into soft dough.
  1. Divide the dough into equal portions and shape them into small roundels. Dust each roundel with little dry flour and roll out into thin roti. Brush oil evenly on the roti and make thin folds to shape like a fan and further roll into a round. Roll out these roundels into parantha.
  1. Heat a tawa, place each parantha on it and roast till the underside is done. Turn it over, apply a little rice bran oil, turn over again and cook till both sides are equally golden.
  1. Place the parantha on a serving plate and crush lightly. Place the gosht kali miri by its side, sprinkle some crushed black peppercorns and fried cashew nuts, serve hot.

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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