Sitara Ferdous has introduced a unique mutton recipe, Afghani Karai Mutton, ideal for Eid feasts. This recipe offers a different flavor profile compared to traditional mutton dishes.
The preparation involves marinating mutton with yogurt, ginger-garlic paste, salt, lemon juice, and pepper for three to four hours. Occasionally, the meat should be taken out of the fridge and mixed thoroughly.
Cook the marinated mutton in a pan until the water evaporates. Blend cashews, beresta, coriander leaves, and a little milk. Soak saffron in the remaining milk.
In a pan, heat oil and add cumin seeds. Sauté remaining ginger-garlic paste, tomato puree, green chili paste, and the blended mixture. Add the mutton and cook until the water reduces.
Add garam masala powder and saffron-soaked milk. When the gravy thickens, add kasuri methi and fresh cream.
For the final touch, place coal in a steel bowl inside the cooked mutton, cover with a little ghee, and let it sit for a while before serving.
