Steps to Make Delicious Mutton Kundan Kaliyan

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mutton kundan kaliyan. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mutton Kundan Kaliyan is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Mutton Kundan Kaliyan is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have mutton kundan kaliyan using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mutton Kundan Kaliyan:

1. Make ready 400 gms. mutton with bones
2. Prepare 3 onions, sliced
3. Prepare 1 cup yoghurt
4. Get 2 tbsp. ghee
5. Make ready 1/3 cup ginger-garlic juice
6. Get 1 tsp. red chilli powder
7. Get 1/2 tsp. turmeric powder
8. Get to taste salt
9. Make ready 1 tbsp. roasted coriander-cumin powder
10. Get 1 tsp. garam masala powder
11. Take 1/2 tsp. pepper powder
12. Take 1 tsp. kewra water
13. Take pinch saffron
14. Get 1/2 cup oil

Instructions to make Mutton Kundan Kaliyan:

1. 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.
2. 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.
3. Heat ghee in a pan & fry the drained mutton pieces till slightly brown.
4. Now add the yogurt-onion mix. Cover and simmer till the oil separates.
5. Add the ginger-garlic juice…..
6. And all the dry spices. Combine everything well. Stir fry for 1-2 minutes.
7. Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy.
8. 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.
9. Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread.

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