Student who is selected for the Chef of the day is Ms.SHIZA (BCT&CA 6th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking.
Ingredients
500 gm Mutton
Marination
25 gms Ginger garlic paste
5 gms Salt
8 gms Pepper
10 ml Lemon juice
200 gms Curd
Powdered spices
12 gms Dried ginger powder
5 gms Asafoetida powder
15 gms Roasted fennel powder
20 gms Coriander powder
10 gms Cumin powder
12 gms Turmeric powder
15 gms Kashmiri Deghi mirchi powder
Whole spices
1 inch Cinnamon
3 to 4nos Cardamom
3 nos Cloves
2 to 3 nos Red chilies
5 gms Shahi Jeera
Oil
150 ml Ghee
50 ml Oil
Other ingredients
20 ml Milk with saffron
75 gms Brown onion paste
300 gms Curd
6 nos Green chilies, slit
METHOD
1. Clean, wash & marinate the mutton for 30 minutes with ginger garlic paste, pepper powder, curd
and salt.
2. Take a thick bottom pan, and heat on medium flame. Add half of the oil and ghee.
3. Add the whole spices including red chilies for tempering, and sweat for 30 seconds.
4. Add the marinated mutton pieces to the tempering and sauté well. Keep the pan open and
‘Bhunao’ the meat till the Marination is dried up, for 3-5 minutes
5. Now add enough stock, to soak the meat, slow cook for an hour on low heat till the meat is tender.
6. Once the meat is tender, strain it out, keep the liquid aside.
7. Heat the remaining oil and ghee in the same pan. Add asafoetida and onion paste and sauté.
8. Add the cook mutton to it and sauté for a minute.
9. Add all the powders and sauté for a minute. While spices are blending, add whipped curd and
simmer on slow flame for 2-3 minutes.
10. When the flavours had amalgamated together well, add saffron milk. Adjust salt to taste.
11. Add split green chilies for the heat. Serve with pulao or steamed rice
