vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kaju Mutton Curry

Kaju Mutton Curry
Dry Shrimps Drumstick Curry

Dry Shrimps Drumstick Curry

Dry shrimp combined in our regular vegetables enhances its taste tremendously....

KUNG PAO CHICKEN

Kung Pao Chicken

A simple way of making chicken Kung Pao ( Indo-Chinese Style) with a nice sauce....

Eggplant Tomato Curry

Eggplant Tomato Curry

Eggplant Tomato curry is a delicious mix of eggplants cooked in a yummy tomato and fresh ...

Channa Masala

Channa Masala

Channa masala, an impressive fairly dry and spicy dish with a sour tangy taste made with ...

HYDERABADI MIRCHI KA SALAN

Hyderabadi Mirchi Ka Salan

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for ...

GREEN CHILLI CURRY

Green Chilli Curry

This is a famous dish in Rajasthan and it is very spicy curry....

Kaju Mutton Curry Recipe, How To Make Kaju Mutton Curry Recipe

Mutton kaju masala is a tasty restaurant style curry with rich gravy. the taste of the recipe depends on the Masala curry.

About Recipe

How to make Kaju Mutton Curry

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Kaju Mutton Curry
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : November 08, 2016


Ingredients used in Kaju Mutton Curry
• Mutton - 1/4 kg.
• Green chili - 3 numbers.
• Curry leaves - 2 spring.
• Onion (grated) - 1 number.
• Ginger-garlic paste - 1 tea spoon.
• Tomota puree - 1 cup.
• Salt - to taste.
• Turmeric - 1/4 tea spoon.
• Chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cashew nuts - 10-15 numbers.
• Fresh cream - 1 tablespoon.
• Cashew nuts (fried for garnishing) - 10-15 numbers.
• Oil - as required.
• Ghee - 1 tablespoon.
Method:
  • Cook mutton till tender in apressure cooker using limited water(with/without salt). Set aside.
  • In a wok, heat oil add chilies, curry leaves and onion paste. Fry till onions raw odour is gone.
  • Now add ginger-garlic paste fry till the raw odour leaves the pan. Followed by tomato puree.
  • When oil shows up on sides add salt, turmeric and chili powders.
  • Now add cooked meat as well. Cover and cook.
  • May be till all the spices get well-incorporated and the gravy thickens.
  • Now add cashew paste plus heavy cream to it.
  • Bring this to heavy gravy and let the oil show up on sides.
  • Remove fro heat add fried cashe nuts too as garnishing. Its totally optional.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter