CREAMY MAANS (CREAMY MUTTON)
Clarified butter 50gm
Mutton 200gm (1”pcs)
Onions 60gms
Garlic paste 10gm
Ginger paste 5gm
Green chilies 2no
Yoghurt 200gm
Green cardamom 3no
Clove 1no
Cinnamon 1no
Salt to taste
Bay leaf 1no
Vettivier essence 5drops
White mutton stock 100ml
Fresh cream 50ml
GARNISH: Red fresh chilly
PREPARATION:
Peel and slice onions. Boil together, onions, green chilies for 10 minutes. Drain
and make a paste. Heat fat; add whole spices and onion paste. Stir for few
minutes. When fat leaves the mixture, add in ginger and garlic pastes. Stir for
30 seconds. Add in mutton, salt and whisked yogurt. Stir, when fat separates, add
in stock. Bring to boil, simmer and cover. Cook until lamb gets cooked. Adjust
salt; remove whole spices and stir in cream and vettivier essence (kewra). Garnish
and serve hot with a parantha / chappati.
NOTE: NOT A HOUSEHOLD DISH OF RAJASTHAN, BUT FINDS A PLACE IN THE HOTEL MENUS.
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