| Recommended By Chef |
| 0:30 To Prep |
| 0:10 To Cook |
| 10 Servings |
| Tips About Recipe |
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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
METHOD:
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