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



Kaju Mutton Curry

Kaju Mutton Curry
Potato Spinach and Radish Curry

Potato Spinach And Radish Curry

Potato Spinach and Radish curry are a very simple yet delicious and is a combination of p...

Bitter Melon Coconut

Bitter Melon Coconut

Bitter Melon is a fantastic combination of sweet, spicy and sour ingredients mixed togeth...

DAL SULTANI

Dal Sultani

A very rich and nice dal preparation Sultani dal, Mughlai influenced simple tadka dal wit...

FISH FRY

Fish Fry

One of the main items in a complete South Indian seafood meal is fish fry. It has to be o...

THOTAKURA PULUSU KURA

Thotakura Pulusu Kura

Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy ...

CURRY LEAF STUFFED BRINJAL

Curry Leaf Stuffed Brinjal

This is a south Indian recipe especially prepared in Andhra Pradesh. Here curry leaves m...

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