Mughlai Mutton Malai Recipe

Mughlai Mutton Malai - Mughlai cuisines are usually prepared on special occassions because of its rich taste. Here is the Mughlai Mutton Malai recipe from the desk of cooking expert. So let’s try this recipe and give your views.


21698 Views 1 Comments

0:30
To Prep
0:10
To Cook
10
Servings

Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
Cloves 6
Cardamoms 6
Ginger powder 1/2 tsp
Milk 2 pints
Cinnamons 4 inch stick
Almonds 1 oz
Pistachios 1 oz
Aniseeds 1 tsp
Raisins 2 oz
Saffron 1/4 tsp
Wine glass sherry 1
Ghee 1 lb
Chili powder 2 tsp
Asafoetida (size of Tamarind seed)
Black pepper 1 tsp
Salt to taste


How to make Mughlai Mutton Malai



Blanch the almonds and grind to a fine paste, then dissolve in milk.
Put in a shallow pan on a low heat.
Remove when a thick layer of cream forms.
Make a slit in the side of the cream and gently drain out the milk.
Now pour milk back on top of the cream and replace on a very low heat.
Repeat this until no milk is left.
Then turn the cream out to a plate and let cool.
Wipe meat with a wet cloth.
Smear a pastry board with ghee and pound the meat with a pestle.
While pounding, sprinkle meat with the spices and sherry alternately, and with salt.
When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.
Sprinkle cream with raisins, pistachios and saffron.
Roll tight, fasten with rows of toothpicks, and then tie with twine or string.
Let stand for 1/2 hour.
Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned.
Alternatively, cook in a rotisserie grill till done.
Remove toothpicks and twine before serving.
Blanch the almonds and grind to a fine paste, then dissolve in milk.
Put in a shallow pan on a low heat.
Remove when a thick layer of cream forms.
Make a slit in the side of the cream and gently drain out the milk.
Now pour milk back on top of the cream and replace on a very low heat.
Repeat this until no milk is left.
Then turn the cream out to a plate and let cool.
Wipe meat with a wet cloth.
Smear a pastry board with ghee and pound the meat with a pestle.
While pounding, sprinkle meat with the spices and sherry alternately, and with salt.
When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.
Sprinkle cream with raisins, pistachios and saffron.
Roll tight, fasten with rows of toothpicks, and then tie with twine or string.
Let stand for 1/2 hour.
Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned.
Alternatively, cook in a rotisserie grill till done.
Remove toothpicks and twine before serving.

Posted By: ~Sani~, karachi

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Reviews & Comments (1)

asma - Lahore Oct 16, 2014
Mughlai Mutton Malai Recipe k Ingredients English ma hone ki waja se Samajh nahi aay Kfoods please Mughlai Mutton Malai ki Recipe Urdu ma Upload kr dain
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Tags : Mughliae Mutton Malai Mughlai Maton Malai

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