Arabic Mutton Majboos

Arabic Mutton Majboos #HappyCookingToYou #FoodFusion

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-Cooking oil ½ Cup

-Pyaz (Onion) chopped 2 medium

-Darchini (Cinnamon sticks) 2

-Sabut kali mirch (Black peppercorns) ½ tsp

-Badiyan ka phool (Star anise) 1

-Hari elaichi (Green cardamom) 2

-Dried lemons 2

-Tez patta (Bay leaves) 2

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Tomato paste 2 tbs

-Namak (Salt) 1 & ½ tsp or to taste

-Curry powder 1 tbs

-Zeera powder (Cumin powder) 1 & ½ tsp

-Haldi powder (Turmeric powder) ½ tsp

-Dhania powder (Coriander powder) 1 & ½ tsp

-Tamatar (Tomatoes) pureed 1 & ½ Cup

-Whole mutton leg 1 kg approx.

-Water 1 & ½ litre or as required

-Kali mirch powder (Black pepper powder) ½ tsp

-Paprika powder 1 & ½ tsp

-Zeera powder (Cumin powder) ½ tsp

-Cooking oil 2-3 tbs

-Chawal (Rice) Sella 650g (soaked for 1 hour)

-Cooking oil 2-3 tbs

-Pyaz (Onion) chopped 1 medium

-Chana daal (Split bengal gram) 1 Cup (boiled with salt)

-Haldi powder (Turmeric powder) ½ tsp

-Elaichi powder (Cardamom powder) ¼ tsp (optional)

-Curry powder 1 & ½ tsp

-Namak (Salt) ½ tsp or to taste

-Kishmish (Raisins) 3-4



-In a pot,add cooking oil,onion and sauté until translucent.

-Add cinnamon sticks,black peppercorns,star anise,green cardamom,dried lemons,bay leaves,mix well & cook for 1-2 minutes.

-Add ginger garlic paste,tomato paste and mix well.

-Add salt,curry powder,cumin powder,turmeric powder,coriander powder,tomato puree,mix well and cook for 4-5 minutes.

-Add whole mutton leg,pour gravy masala on mutton leg properly & let it cook for 2-3 minutes.

-Add water & bring it to boil (enough to dip whole mutton leg),cover & cook on low flame until tender (1 hour & 15 minutes).

-Take out cooked whole mutton leg from pot & set aside.

-In a bowl,add black pepper powder,paprika powder,cumin powder,cooking oil and mix well.

-Apply prepared mixture on both sides of cooked whole mutton leg with the help of the brush.

-In a pot,place steam rack,cover & preheat on medium flame for 5-10 minutes.

-Place whole mutton leg,cover & pot bake on medium flame for 15 minutes.

-In remaining mutton stock (cook on high flame to reduce it it 2 & ½ Cups),add rice,mix well and cook on high flame for 2-3 minutes,cover and steam cook on low flame for 12-15 minutes.

-In a frying pan,add cooking oil,onion and fry until light golden.

-Add boiled split bengal gram,turmeric powder,cardamom powder,curry powder,salt,mix well and cook on medium flame for 2 minutes.

-Add raisins,mix well & set aside.

-On a serving platter,add & spread prepared rice,daal & raisins,mutton leg & garnish with green chillies & serve!




Recipe By: Kanwal Mohsin

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