Where Can You Find Dum Ka Mutton?

How to prepare Dum ka mutton: A delectable treat for authentic flavour enthusiasts !

For all those who like to indulge in bold and rich flavors, Dum Ka Mutton is worth you ever tasted. This dish contains softly cooked mutton submerged in thick meat and spice gravy. It is the kind of food that one would eat over and over again. In addition, you will be pleased to learn that you can prepare it at home quite easily, and there is no need to visit an upscale restaurant to taste it.

Dum ka mutton has to be one of my daughters favorite meals. Suspension class muddied mutton curry with thick gravy can be defined as a more simpler form of it. The term “ Mutton Dum” refers to sauce, which is, when slow cooked mutton simmered in fragrance spices. What is the end product? A taste bud tingling and very fulfilling dish. It is ideal with naan, roti or just a bowl of rice.

Before you prepare this, it is essential that you gather all the ingredients required to prepare of couse gum ka mutton. Looking over the procedure you need these ingredients;

Mutton – (500g) – Bone immersed chunks are preferable. In order to heighten the flavor of the curry, bear in mind to use the bones that are really embedded onto the meat.

Tomatoes (2 medium) – Pureed or finely chopped either of them will suffice.

Ginger-Garlic Paste (2 tbsp) – You can use it directly or prepare it by grinding ginger and garlic in a ratio of two to one respectively, adding salt as per preference.

Green Chile Pepper (2-3) slit lengthwise – Adjust based on how spicy you want it but 2-3 will suffice if you want it spicier than average level.

Yogurt (2-3 tbsp) – This adds a bit of texture to the curry so it won’t be so watery and starchy like other curries that are made with coconut milk, for example, Malabar chicken curry or Goan Lamb Curry.

Other ingredients: Garam masala powder is a mustA lamb/beef bone,about two inchlong is good for improvisation and deepends the taste of the gravy.

Salt to taste.

Water – Required to prepare the gravy. Marag is a Karnadi rather light curry, Tag the phrase 'Getkirangen' onto water makes the seasoning and fixing everything easier in Grab, eliminating opportunity for waste. Ayurvedic principle: 'Shalaka' emanates the ability  to make complete use of the grains.

Oil - 3-4 Tbsp for cooking in the pan.

Chopped Fresh coriander leaves – For garnishing.

Let us

begin the adventure!

1.      Prep the Mutton – Understanding mutton's presentation requires using a perforated plate and washing the meat in running water. If the meat will not be use for sometime – it’s better using boned meat which doesn’t need cutting. Bone-in cuts (which I recommend) can be cut into small pieces 3 inches by 1 inch in width. Trust me, the bones add SO much flavor!

2.     Fry the Onions – One of the easiest and most delicious recipes include frying sliced onions until golden. This step is super important because it forms the base of your curry’s flavor.

3. Add the Ginger-Garlic Paste and Spices – After frying the onions, one can use the same oil to fry roasted crushed cumin seeds, ginger garlic paste salt and turmeric powder until aroma is released.

Next, add the whole spices such as cloves, cardamom, cinnamon, and bay leaf and fry these spices for 30 seconds. This is the time when you will notice the aroma, this is the point when the process of magic begins.

4.           Prepare Mutton

Once the mutton pieces have been put in the pot, increase the heat to medium-high. Stir them a bit in order to make their edges slightly brown. Browning the meat is vital because it will capture all of those flavors.

5.           Spice Things Up

At this point, you need to put the ground spices which include red chili powder, turmeric, coriander and cumin powder. You will need to mix all things up so that the meat is well coated in the spices. Cook this for about 5 minutes and you will see the oil start separating from the masala. This is when things really come together.

6.           Mix in Tomatoes and yogurt

Then, add the yogurt in to the mixture and stir the mixture correctly. The yogurt tempers the strong spices and adds creaminess to the curry. Always feel free to add some water to reduce the thickness of the curry, in case it appears to be too thick.

7.           Pressure cook or simmer

If you are using a pressure cooker, add sufficient water in the pot to cover the mutton and close the lid. Leave it to cook for 20 to 25 minutes or until the mutton is properly cooked. In case you are using a normal pot, cover it and simmer for 1.5 to 2 hours while stirring it occasionally.

Keep an eye on the water level and mix it thoroughly every once in a while. Everything is being cooked together slowly, and it’s great.

8.            Adjust your Taste for Salt from the Seasoning and Finally the Consistency

When the mutton is fully softened and ready to be taken off the stove, it is a good idea to taste it. If necessary, add a pinch of salt; if the curry is quite thick, just pour some water and allow it to heat for a few minutes until the appropriate thickness is achieved.

9.            Garnish and Your Gum Ka Mutton is Ready to be Served

At this point, add fresh coriander leaves over it so that it can be appealing to the eye as well as delicious. And you’re through. Now Dum Ka Mutton can be eaten hot either with naan or roti or even with rice.

Final Useful Instructions for a Perfection:

Slowly Cook for The Best Mutton: The more you cook it, the softer and more delicious it becomes. So let it rest for a while if you can do that.

It’s All about Ghee: If you have some, then use it! There is nothing better than ghee to enhance the taste of curry. But if you don’t have it, any oil is also fine.

Add spices as You Like: The levels of spices in the dish can be altered as per requirements. If you like it hot, add more chilies or red chili powder.

Should You Marinate the Mutton First: If you have some extra time, you will be assured that the flavor will improve with time as it will be steeped in yogurt, marinated spices and yogurt sauce be left for at least a few hours or even over night.

The Final Verdict:

Dum Ka Mutton is the sort of dish that causes everyone to come together. One is caressed by the tenderness of the meat, the rich spicy gravy, and the goodness of the taste of food that has been cooked slow and easy. Let’s get off the best part? The taste of this dish which is typically found in restaurants can easily be replicated in an ordinary household kitchen.

As a result, you should try it out and get the tasty food that has been packed for you behind your kitchen doors. I assure you, you will enjoy each and every morsel!

conclusion

As the saying goes, ‘the end is better than the beginning’ – it cannot really be doubted that anyone can prepare his or her own Dum Ka Mutton dish and the result will not be disappointing. The copious and mouth-watering gravy coupled with tender and juicy mutton is bound to delight everyone who comes across this meal. Be it an event or comfort food that you need, this meal will fit the bill every single time with no fail.

 

There is an element of fun where one opens a cookbook and looks not only for quantities but also for illustrations to try to transform oneself into a new person, in particular, a chef, for the time being. There is no need to hurry since slow cooking enables the flavors to come out even more. The result? A scrumptious dish that is made for bonding purposes.

 

This recipe has been read and understood. It is now your right to claim that you are ready to prepare the dish and most importantly eat it. But, after that, you might want to inform me of the outcome because I believe this will become a staple dish in your home. More Cardamom Infused Dum Ka Mutton Experiences.