In the vibrant tapestry of Indian cuisine, Mutton Kadhai stands as a testament to the culinary richness and diversity that the country has to offer. This beloved dish transcends mere sustenance; it’s a sensory experience that brings together the finest elements of taste, aroma, and tradition. As the name suggests, the dish takes its inspiration from the “kadhai” – a traditional Indian wok – where the magic of flavors unfolds.
Mutton Kadhai Recipe: Where Flavors Ignite the Senses
“Mutton Kadhai” is more than a dish; it’s a journey that unveils the essence of Indian culinary artistry. The sizzle of mutton meeting the heated kadhai mirrors the anticipation that builds as ingredients come together to create an unforgettable culinary symphony. The spices, a medley of cardamom, cloves, cinnamon, and more, weave an intricate tapestry of aromas that transport diners to distant kitchens and bustling spice markets.
The cooking process itself is a delicate balance of techniques. The mutton is slow-cooked to tender perfection, allowing the flavors to meld and infuse each piece. The rich and fragrant gravy – a marriage of tomatoes, onions, and a carefully curated blend of spices – captures the essence of the kadhai, transforming humble ingredients into a masterpiece. The dish’s flavors aren’t just about taste; they are a testament to time-honored cooking traditions.
Mutton Kadhai isn’t just a feast for the taste buds; it’s an indulgence for all the senses. The vivid colors of the ingredients come to life, inviting diners to experience a visual journey through the myriad shades and textures of the dish. The aroma wafts through the air, setting the stage for the moment the first bite is savored. The tender mutton, soaked in the velvety gravy, evokes a symphony of flavors that linger long after the meal is over.
This dish has a knack for bringing people together. It graces the tables of homes during celebrations and gatherings, forming the centerpiece of festive meals that create lasting memories. The shared experience of indulging in Mutton Kadhai strengthens bonds, fostering a sense of togetherness that extends beyond the dining table.
Beyond its native roots, Mutton Kadhai has found its place on international menus, a testament to its universal appeal. Its complex yet comforting flavors have transcended geographical boundaries, becoming a global favorite that speaks a universal language – the language of taste.
Restaurant Style Mutton Kadhai Recipe
Mutton Kadhai isn’t just a dish; it’s a cultural treasure that embodies the essence of Indian culinary art. It’s a journey that tantalizes the senses, revealing layers of flavor that are steeped in tradition and history. To savor Mutton Kadhai is to embark on a culinary adventure that captures the heart and soul of India’s rich gastronomic heritage.
Let us now explore the mutton kadhai recipe.
Mutton Kadhai Recipe
For Pressure Cook Mutton/Lamb
- 3 tbsp Clarified Butter ghee
- 1 inch Cinnamon Stick dal chini
- 1 pc Bay Leaf tej patta
- 2 pcs Onion (large size) pyaj
- 1 kg Mutton/Lamb (curry cut with bones)
- Salt to taste namak swad anusar
- 7 pcs Garlic Cloves lehsun ki kaliya
- 3 pcs Tomato (large size) tamatar
- 1 tbsp Clarified Butter ghee
- 3 pcs Green Chilli hari mirch
For Masala (Spices)
- 2 tbsp Coriander Seeds dhaniya k daane
- 1/2 tsp Cumin Seeds jeera k daane
- 1/4 tsp Fennel Seeds saunf
- 12-15 pcs Black Peppercorns kaali mirch k daane
- 1 tsp Stone flower (optional) patthar k fool (optional)
- 3 pcs Cloves laung
- 1 pc Black Cardamom Seeds badi elaichi k daane
- Salt to taste
For Cooking Mutton in Kadhai
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Degi Red Chilli Powder degi lal mirch
- 1/3 cup Curd dahi
- 2 1/2 tbsp Prepared Masala taiyaar kiya hua masala
- 1 tsp Chilli Flakes
- 1 tsp Dry Fenugreek Leaves kasuri methi
- 1 tbsp Tender Coriander Stem chopped dhaniya k thandal
- 1 cup Water
- 1/2 tsp Dry Fenugreek Leaves kasuri methi
- 1/4 inch Ginger (peeled, slice) adrakh
- 4 pcs Green Chillies hari mirch
- Coriander Sprig
- Ginger Julienne
Process For Making Pressure Cook Mutton
- In a pressure cooker, add ghee, once its hot, add cinnamon stick, bay leaf and onion and let it saute for a minute.
- Now add mutton, salt to taste, tomato, garlic, green chilli and ghee and cook for a minute on high heat.
- Now cover it with lid and wait for 10-12 whistles. Once mutton gets cooked, open the lid and transfer into a kadhai.(Remove the skin of tomatoes)
Process For Making Masala (Spices)
- In a small shallow pan, add coriander seeds, cumin seeds, fennel seeds,black pepper corns, stone flower, cloves, black cardamom seeds, salt to taste and roast until the spices get fragrant.
- Remove into a tray and transfer into a mixer grinder and grind into a coarse powder. Keep it aside for further use.
Process For Making Kadai Mutton
- In a kadhai or deep pot, add prepared pressure cooked mutton and saute it for 5-6 minutes on moderate heat.
- Add water and saute well, then add turmeric powder, degi red chilli powder and saute it well.
- Once masala is cooked well, add beaten curd and saute it for 5-6 minutes on moderate heat.
- Now add prepared masala, chilli flakes, dried fenugreek leaves, tender coriander stems and cook for 5-6 minutes.
- Now add water and cook well, add dried fenugreek leaves, ginger julienned, fresh green chillies and let it cook for a while.
- Once the mutton gets cooked properly, remove into a serving plate and garnish with coriander sprigs and ginger julienned.
Also see: Mutton Beliram Recipe