Mutton Kanti Recipe
A Mughlai dish that will be a treat for your eyes and taste buds as well, Mutton Kanti belongs to a beautiful northern part of India- Kashmir. The boneless mutton pieces are shallow fried and are cooked with tomatoes, onions, curd in an Indian-style spiced gravy. It makes for one deliciously finger-licking good dish.
Mutton Kanti Recipe
Ingredients:
For Marination :
- 9 tablespoon yoghurt (curd)
For Garnishing :
- 1 handful coriander leaves
Recipe :
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Step 1 Wash and marinate the mutton
Wash and drain the mutton pieces properly and keep them aside. Now, marinate the mutton pieces in yoghurt, coriander powder, red chilli powder and garam masala powder in a large bowl. Refrigerate the marinated mutton for 40 minutes.
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Step 2 Shallow fry the mutton & saute the veggies in spices
Now take out the bowl from the refrigerator and keep it at room temperature. One by one shallow fry the mutton pieces in a pan over medium flame. Fry till the pieces turn golden brown from all the sides. Meanwhile, in another pan, fry chopped onions, tomatoes and all the dry spices along with cinnamon sticks, cloves and salt as required over medium flame.
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Step 3 Add fried mutton to the pan
Add the fried mutton pieces to this pan along with sliced green chillies and some water. Stir well. Cover the utensil with a lid and simmer over low flame till some of the water gets absorbed. Remove the lid, give it a final stir and your Mutton Kanti is now ready. Garnish with coriander leaves and onion rings. Serve hot!
Tips :
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Add 1/2 tbsp vinegar and 1 tbsp soya sauce for a richer colour and flavour of the gravy.
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You can enjoy it with rotis, naans, parathas and rice. Feel free to add a little water to adjust the consistency of the gravy if you are planning to serve it with rice.
