Mutton Hariyali (Green Mutton) by @aaminas__kitchen

N/A

4 servings

🍖

1 kg

Mutton

🥣

240 ml

Yogurt

🫙

1.5 tsp

Coriander powder

🫙

0.5 tsp

Cumin powder

🧂

0.5 tsp

Salt

🫙

0.5 tsp

Turmeric powder

🍛

0.5 tsp

Garam masala

🌶️

0.5 tsp

Chilli powder

🫚

1.5 tbsp

Ginger paste

🧄

1.5 tbsp

Garlic paste

🌰

60 ml

Cashew nuts

🌶️

3

Green chillies

🌿

Coriander leaves

💧

120 ml

Water

🫗

60 ml

Oil

🫙

1 tsp

Cumin seeds

🫙

7.5

Whole cloves

⚫

7.5

Whole peppercorns

🫙

2.5

Green cardamom pods

🫙

1

Hard spice

🧅

2

Onions

🧴

Green food colouring

🥛

60 ml

Cooking cream

⚫

0.5 tsp

Black pepper powder

🌿

Coriander

  1. Wash
    • Mutton
    • Yogurt
    • Coriander powder

    Wash and marinate the mutton with yogurt, coriander powder, cumin powder, salt, turmeric powder, garam masala, chilli powder, ginger paste and garlic paste.

  2. Heat
    • Oil

    Heat oil in a pressure cooker.

  3. Add
    • Cumin seeds
    • Whole cloves

    Add the cumin seeds, cloves, peppercorns, cardamom pods and hard spice.

  4. Add
    • Onions

    Add the sliced onions and sauté until slightly golden.

  5. Add
    • Mutton
    • Water

    Add the mutton with some water, cover and pressure-cook until the meat is tender.

  6. Step
    • Cashew nuts
    • Coriander leaves
    • Black pepper powder

    Make a paste using cashew nuts, coriander leaves, pepper and water.

  7. Add
    • Green food colouring
    • Water

    Add the paste to the cooked meat with green food colouring and a little water.

  8. Cook

    Cover and cook.

  9. Add
    • Cooking cream

    Add the cooking cream, cover and cook for a few minutes.

  10. Garnish
    • Chopped coriander

    Garnish with chopped coriander leaves.

  11. Enjoy

    Enjoy with naan or rotis.

Mutton Hariyali (Green Mutton) by @aaminas__kitchen

N/A

4 servings

🍖

1 kg

Mutton

🥣

240 ml

Yogurt

🫙

1.5 tsp

Coriander powder

🫙

0.5 tsp

Cumin powder

🧂

0.5 tsp

Salt

🫙

0.5 tsp

Turmeric powder

🍛

0.5 tsp

Garam masala

🌶️

0.5 tsp

Chilli powder

🫚

1.5 tbsp

Ginger paste

🧄

1.5 tbsp

Garlic paste

🌰

60 ml

Cashew nuts

🌶️

3

Green chillies

🌿

Coriander leaves

💧

120 ml

Water

🫗

60 ml

Oil

🫙

1 tsp

Cumin seeds

🫙

7.5

Whole cloves

⚫

7.5

Whole peppercorns

🫙

2.5

Green cardamom pods

🫙

1

Hard spice

🧅

2

Onions

🧴

Green food colouring

🥛

60 ml

Cooking cream

⚫

0.5 tsp

Black pepper powder

🌿

Coriander

Preparation Steps

  1. Step 1/11

    Wash and marinate the mutton with yogurt, coriander powder, cumin powder, salt, turmeric powder, garam masala, chilli powder, ginger paste and garlic paste.

    🍖Mutton
    🥣Yogurt
    🫙Coriander powder
    🫙Cumin powder
    🧂Salt
    🫙Turmeric powder
    🍛Garam masala
    🌶️Chilli powder
    🫚Ginger paste
    🧄Garlic paste
    🥣Mixing bowl
    🥄Spoon

  2. Step 2/11

    Heat oil in a pressure cooker.

    🫗Oil

  3. Step 3/11

    Add the cumin seeds, cloves, peppercorns, cardamom pods and hard spice.

    🫙Cumin seeds
    🫙Whole cloves
    ⚫Whole peppercorns
    🫙Green cardamom pods
    🫙Hard spice
    🥄Spoon

  4. Step 4/11

    Add the sliced onions and sauté until slightly golden.

    🧅Onions
    🥄Spoon

  5. Step 5/11

    Add the mutton with some water, cover and pressure-cook until the meat is tender.

    🍖Mutton
    💧Water

  6. Step 6/11

    Make a paste using cashew nuts, coriander leaves, pepper and water.

    🌰Cashew nuts
    🌿Coriander leaves
    ⚫Black pepper powder
    💧Water

  7. Step 7/11

    Add the paste to the cooked meat with green food colouring and a little water.

    🧴Green food colouring
    💧Water
    🥄Spoon

  8. Step 8/11

    Cover and cook.

  9. Step 9/11

    Add the cooking cream, cover and cook for a few minutes.

    🥛Cooking cream
    🥄Spoon

  10. Step 10/11

    Garnish with chopped coriander leaves.

    🌿Chopped coriander

  11. Step 11/11

    Enjoy with naan or rotis.

Composition

Ingredients

Types

Meat, Dairy, Spices, Vegetables, Nuts, Herbs, Liquid, Fats and Oils

Ingredients

Mutton, Yogurt, Coriander powder, Cumin powder, Salt, Turmeric powder, Garam masala, Chilli powder, Ginger paste, Garlic paste, Cashew nuts, Green chillies, Coriander leaves, Water, Oil, Cumin seeds, Whole cloves, Whole peppercorns, Green cardamom pods, Hard spice, Onions, Green food colouring, Cooking cream, Black pepper powder, Coriander

Notes

Salt (adjust to taste), Water (for the paste), Whole cloves (7–8 cloves), Whole peppercorns (7–8 peppercorns), Green cardamom pods (2–3 pods), Onions (sliced), Coriander (chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, High-Protein, Sugar-Free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 8g, Fat: 37g, Fiber: 1.5g, Sugars: 3g

Nutritional Information

Minerals

Iron: 3.5mg, Zinc: 5.2mg, Sodium: 480mg, Potassium: 450mg

Vitamins

Vitamin B12: 2.8µg, Vitamin A: 120µg, Vitamin C: 6mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Knife, Mixing bowl, Blender, Spoon

Appliances

Pressure cooker

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@aaminas__kitchen

Origin

Cuisine

Indian, Pakistani

Geographic

to inform

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Spiced, Herby, Savory, Creamy, Mildly Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (Store in an airtight container,Reheat thoroughly before serving), freezing : 2-3 months (Store in a freezer-safe airtight container,Thaw in the fridge before reheating)