Mutton Kathmandu | very delicious rich dish from Nepal |

Mutton Kathmandu :
काठमंडू ग़ोश्त:
Note: This is a spicy recipe. If you eat less spicy, please skip green chillies and cut down the quantity of whole spices.
Ingredients:
1. Goat Meat. 500 gms
2. Onions. 150 gms
3. Ginger 1”
4. Garlic cloves. 4-5
5. Curd. 150 gms
6. Salt to taste. (Almost 1.5 Tspoon)
7. Turmeric powder. Half Tspoon
8. Red chilli powder. 1 Tspoon
9. Kashmiri Red chilli powder 1 Tspoon
10. Coriander powder. 3 Tspoon
11. Cumin powder. 1 Tspoon
12. Sonf(fennel seeds) powder 1 Tspoon
13. Meat masala powder. 1 tablespoon
14. Red chillies whole. 3
15. Green chillies chopped 2
16. Ghee (clarified butter). 3 tablespoon
17. Oil. 3 tablespoon
18. Kevda water (screw pine) 2 Tspoon
19. Pinch of saffron diluted in water
For Garam masala:
1. Black cardamoms. 2
2. Cinnamon. 2”
3. Cloves. 6-7
4. Black pepper corns. 10
(Grind all to powder)
Method:
1. Slice onions finely.
2. Grate ginger finely.
3. Finely chop garlic.
4. Grind black cardamoms, cinnamon, cloves and pepper corns into fine powder.
5. In 2 tablespoon warm water, dilute a pinch of saffron (kesar).
6. Heat oil and ghee (clarified butter) in a Degchi (Handi).
7. When hot , add sliced onion and sauté for 7 minutes.
8. Add grated ginger & finely chopped garlic and chopped green chillies.
9. If needed add splash of water.
10. Let the onion be translucent.
11. Add meat and salt & red chillies whole.
12. Sauté for 20 minutes.
13. In a bowl take 150 gms curd and mix all the other ingredients, that is turmeric powder, red chilli powder, coriander powder, cumin powder, meat Masala powder, black cardamoms-cinnamon-cloves-black pepper powder, saffron (kesar) and Kevda water (screw pine water) except sonf (fennel) powder.
14. Mix well and add to mutton.
15. Add half cup water.
16. Stir well and add half cup water more.
17. Now seal the Degchi with foil paper.
18. No steam should escape.
19. Place the Degchi on hot griddle (Tawa).
20. Cook for 90 minutes on extreme low flame.
(During this process open the lid and again seal with the same foil paper)
19. Open the lid after 90 minutes and check the mutton.
20. Good quality mutton tender during this time. If not cook for some more time.
21. Add 1 Tspoon sonf powder (fennel seeds powder)
22. Cover lid and Simmer for 5 minutes.
23. Turn off the gas and let it settle for 5-10 minutes.
24. Our Mutton Kathmandu is ready.
25. Savour the taste of Kathmandu Mutton with rice or paratha.
#muttonrecipe #muttoncurry #muttonkorma #indiancooking
@KiritChevli