आन बान और शान की गवाह, जलसा मटन की रेसिपी | Jalsa Mutton by Chef Ashish Kumar

Jalsa Mutton is a dish in which mutton is marinated with spices and slow-cooked in clarified butter on low heat of the charcoal. A tempering use to be made in a small clay pot and dropped in mutton dish filled vessel known as 'Degchi; So that the aromatic smoke of tempering and clay pot infused in the dish, makes this
dish incredible.

Cooking Steps:
500 grams of goat meat or lamb meat. One tablespoon of Coriander powder, Red chili powder as per your taste, Half a teaspoon of Turmeric Powder, One teaspoon of Garam Masala Powder, One teaspoon of Cumin Powder, One tablespoon of Dry Fenugreek Leaves, Salt as per taste, One tablespoon of Ginger Garlic Paste, 100 grams of fresh curd. Mix well. Leave it for one hour at room temperature. Fill Angeethi with burning coal. I am using Angeethi but are free to use a gas stove. Let's take out a few coals from the center and put on the sides to achieve a pit shape, in which I am going to place my Degchi(Cookware). Now Its time to put Degchi. Again you are free to use any heavyweight cookware available. Deghi is heated, now pour a half cup of vegetable oil. Add a tablespoon of Desi Ghee(clarified butter) Add a piece of Cinnamon, 2 pieces of Black Cardamom, 5-6 pieces of Cloves, 6-7 pieces of Peppercorns, 4-5 pieces of Green Cardamom, Fry for few seconds until dry spices release smoke. Add finely sliced of 2 large-sized onions, Fry until onions turn into golden color. Onion is golden now. Add marinated mutton pieces. Mix well and cook for 5 minutes. Cover the lid and cook for 10 minutes. Keep stirring
in every 3 minutes to avoid it from burning at the bottom. Add 2 tablespoons of Walnut paste. I have simply blended walnuts with little water into a fine paste. Mix well and cook for 2-3 minutes. Cover the lid and cook for approx 5-8 minutes. Add approx 2-3 cups of water. Mix well. Cook it until it boils and starts releasing steam. Cover the lid and cook it for approx 30-40 minutes until mutton tenderizes. It's already 35 minutes, let's check inside. Let's break a piece of meat to check if it is cooked. You can see the mutton is tender and juicy. For Tempering, Take a small clay container. I am using a leftover Deepak which I have bought on Diwali. Fill it with Desi Ghee(Clarified butter) Break a whole red chili in pieces and put over Ghee. Add a few seeds of Cumin. Add a pinch of Asafoetida.
Hold it with the help of a tong and keep it directly on fire until it catches fire over Ghee. Open Degchi and drop Ghee filled clay pot inside and cover the lid carefully. It gives an aromatic smoky flavor to Jalsa Mutton. Serve Hot! Garnish it with coriander leaves.

Follow my facebook page-
https://www.facebook.com/chefashishkumar1

Follow me at Instagram
https://www.instagram.com/ashish10283/

#jalsamuttonrecipe #mughalaimuttoncurryrecipe #Degchimutton

Видео आन बान और शान की गवाह, जलसा मटन की रेसिपी | Jalsa Mutton by Chef Ashish Kumar канала Chef Ashish Kumar