Mutton Alani
03-09-2024
www.kitchenfoodrecipes.com
Ingredients:
500 grams mutton (preferably bone-in, cut into medium-sized pieces)
1 teaspoon turmeric powder
1 teaspoon salt
6-8 cups water
1 large onion, finely sliced
4-5 garlic cloves, crushed
1-inch piece of ginger, sliced
2-3 green chilies, split lengthwise
1 cinnamon stick
3-4 cloves
5-6 black peppercorns
2 bay leaves
1/2 teaspoon cumin seeds
Salt to taste
2 tablespoons ghee (clarified butter) or oil
Garnish:
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Lemon wedges
Sliced onions
Instructions:
In a large pot, add the mutton pieces, turmeric powder, salt, and enough water to cover the mutton.
Bring to a boil over medium heat, skimming off any foam that rises to the surface.
Reduce the heat to low, cover the pot, and let the mutton simmer for about 45 minutes to 1 hour, or until the meat is tender.
Once cooked, strain the mutton pieces from the stock, reserving the stock for later use.
In a separate large pot, heat the ghee or oil over medium heat.
Add the cumin seeds, cinnamon stick, cloves, black peppercorns, and bay leaves. Sauté until the spices are fragrant.
Add the sliced onions, garlic, and ginger, and sauté until the onions are soft and translucent.
Add the slit green chilies and continue to sauté for another minute.
Pour in the reserved mutton stock and bring it to a gentle boil.
Add the cooked mutton pieces to the broth, season with salt, and simmer for another 15-20 minutes, allowing the flavors to meld together.
Serving:
Ladle the Mutton Alani into deep bowls.
Garnish with fresh coriander and mint leaves.
Serve hot with lemon wedges and sliced onions on the side, along with naan, roti, or steamed rice.
Tips:
Adjust the consistency of the broth by adding more or less water depending on your preference.
For a richer flavor, you can add a small piece of star anise to the broth.
Enjoy the delicate and comforting flavors of Mutton Alani, a dish that brings warmth and traditional taste to your table!
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