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Afghani Mutton Gravy | A Middle Eastern Dish | QuadBloggers

ByDanish syed

Nov 17, 2018

Afghani Mutton Gravy is a traditional dish that was first made by the Afghan people. The Afghan cuisine has various elements to it which makes it the best. Consequently, Afghan cuisine is known world over for the amazing dishes that were once made by the traditional nomads and it further spread to the entire countries eventually.

Afghani cuisine is known for its kebabs, kofta, burgers, Quroot, Mantu and rice dishes. Clearly, the nations culinary specialties reflects its ethnic and geographic diversity that is rich and most importantly varied.

Method to make Afghani Mutton Gravy:

afghani mutton gravy

(Final product)

It should be noted that the dish is time consuming. Nevertheless, I have come up with easy tricks and solutions to make home made mutton gravy from the lands of Afghanistan a memorable one. This consequently creates a tasty dish that is enjoyed by all alike without a doubt!

Here are the ingredients to make this dish:

Ingredients:

  • 500 gm-1 kg of freshly cut mutton
  • 1 tablespoon of garlic paste
  • One tablespoon of ginger paste
  • 1 table spoon of onion paste
  • 1/2 tablespoon of salt
  • 100 grams of coriander leaves
  • 3 table spoon of ginger or a fist full of ginger
  • 5 green chilli
  • 1/4 cup of water
  • 400 gm of curd
  • 200 gm of milk cream
  • 40 ml of water
  • 1-2 tablespoon of cooking oil
  • 2 tablespoon of garam masala
  • Two tablespoon of chaat masala
  • 2 tablespoon of fenugreek powder(dry)
  • Black and white pepper
  • 1/4 cup cooking oil
  • 1 tablespoon of white vinegar
  • 1/2 tablespoon of salt
  • 3 tablespoon of cooking oil
  • 2 green cardamom
  • 4 cloves
  • 1/2 cup boiled water
  • 1 pinch garam masala




Detailed description to make Afghani Mutton Gravy:

  • First, use a cooker and add 500 gm of chopped mutton, preferably large pieces. to this add 1 tablespoon of ginger paste along with 1 tablespoon of garlic paste and 1/2 tbsp salt. Secondly, add half a glass of water and close the cooker lid to pressure cook for 12-15 minutes. In addition, take a jar, add coriander leaves with ginger, garlic, onion, chilli’s and blend it. After you blend it, remove it into a bowl
  • Further, add 400 grams of curd in a jar along with a little malai also known as fresh cream. Further, add 40 milli liter of water to the jar and blend it slowly, Next, mix the product from the jar into the bowl containing the mix of garlic, ginger, onion and chilli
  • And, open the cooker lid and check on the mutton .Add 1 tablespoon of oil to it and mix it, In addition, don’t overcook the mutton. Further, keep it out to cool for a while
  • Now take the mutton pieces from the cooker and mix it in the bowl containing the processed product. Further, in a bowl, add 2 tablespoon of chaat masala and garam masala powder, 1/12 tablespoon of dry fenugreek powder,1 tablespoon of black and white pepper, 1/4 cup of cooking oil, 1 tablespoon of white vinegar. Further, add 1/2 tablespoon of salt and mix it thoroughly. Subsequently, refrigerate it for over 1 hour.
  • Take a pan, add cooking oil and wait till it heats up. Take only the mixed mutton pieces from the bowl (leave the gravy in the bowl) and fry it in the pan till it clearly turns little brown or up to 4 minutes.
  • Now, take another pan, add cooking oil, 2 green cardamom ,3 cloves and let it heat. Add the gravy from the bowl and mix it and let it heat in high flame for about 12 minutes till it turns thick and stops bubbling.
  • Add the cooked mutton pieces into the pan and mix it well with the gravy. Further, take a small steel cup, add hot charcoal, cloves, butter and keep it inside the pan or on top of the gravy containing the mutton and close the pan lid for 5 minutes. (Mixing of charcoal is optional but it gives many benefits. For instance, the charcoal will give a nice smell in addition to flavor. However, do make sure the charcoal doesn’t fall in the gravy).
  • Finally, open the lid and remove the cup containing the charcoal and mix the gravy. An addition of 1/2 cup boiled water, coriander leaves, and a pinch of garam masala is mandatory here. And viola! the gravy is ready!

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