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Mutton Malai
Serves 4-5
Recipe in English:

Ingredients:
-Mutton boneless cubes ½ kg
-Meat tenderizer 1 tsp
-Dahi (Yogurt) whisked 1 Cup (room temperature)
-Cream ¼ Cup
-Lemon juice 1 tbs
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Namak (Salt) 1 tsp or to taste
-Ghee 3 tbs
-Koyla (Charcoal) for smoke
-Ghee ¼ Cup
-Hari elaichi (Green cardamom) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Darchini (Cinnamon sticks) 2
-Tez paat (Bay leaf) 1
-Hari mirch (Green chili) chopped 1 tbs
-Pyaz (Onion) chopped 1 medium
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Doodh (Milk) ¼ Cup or as required
-Lal mirch (Red chili) crushed 1 tsp
-Hara dhania (Fresh coriander) chopped

Directions:
-In pot,add mutton boneless cubes,meat tenderizer and mix well.
-Add yogurt,cream,lemon juice,ginger garlic paste,salt and ghee,mix well and marinate for 30 minutes.
-Give a charcoal smoke for 3 minutes.
-Now place the pot over the stove,mix well and bring it to boil.
-Cover & cook on low flame until mutton is tender (approx. 40-45 minutes) and keep mixing in between & set aside.
-In wok,add ghee and let it melt.
-Add green cardamom,black peppercorns,cinnamon sticks,bay leaf and mix.
-Add green chilies and mix well.
-Add onion and cook until translucent.
-Add coriander powder,red chili powder,garam masala powder and mix well for 2 minutes.
-Now add cooked mutton with gravy and mix well.
-Add milk and mix well.
-Add red chili crushed,fresh coriander and mix.
-Cover and cook on low flame until oil separates (4-5 minutes).
-Garnish with fresh coriander & serve!


Recipe in Urdu:

Ajza:
-Mutton boneless cubes ½ kg
-Meat tenderizer 1 tsp
-Dahi (Yogurt) whisked 1 Cup (room temperature)
-Cream ¼ Cup
-Lemon juice 1 tbs
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Namak (Salt) 1 tsp or to taste
-Ghee 3 tbs
-Koyla (Charcoal) for smoke
-Ghee ¼ Cup
-Hari elaichi (Green cardamom) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Darchini (Cinnamon sticks) 2
-Tez paat (Bay leaf) 1
-Hari mirch (Green chili) chopped 1 tbs
-Pyaz (Onion) chopped 1 medium
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Doodh (Milk) ¼ Cup or as required
-Lal mirch (Red chili) crushed 1 tsp
-Hara dhania (Fresh coriander) chopped

Directions:
-Pot mein mutton boneless cubes aur meat tenderizer dal ker ache tarhan mix ker lein.
-Dhai,cream,lemon juice,adrak lehsan paste,namak aur ghee dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
-3 minutes kliya koyla ka dhuwan dein.
-Ab pot ko chulhay per rakh dein aur ache tarhan mix ker ka ubal anay dein.
-Dhak dein aur halki ancch per gosht gul janay tak paka lein (approx. 40-45 minutes) aur bech bech mein chamcha chalatay rahein & side per rakh dein.
-Karhai mein ghee dal ker melt karein.
-Hari elaichi,sabut kali mirch,darchini aur tez paat dal ker mix karein.
-Hari mirch dal ker ache tarhan mix ker lein.
-Pyaz dal dein aur translucent hunay tak paka lein.
-Dhania powder,lal mirch powder aur garam masala powder dal ker 2 minutes kliya ache tarhan mix karein.
-Ab cooked mutton gravy ka saath shamil karein aur ache tarhan mix ker lein.
-Doodh dal ker ache tarhan mix karein.
-Lal mirch crushed aur hara dhania dal ker mix ker lein.
-Dhak dein aur halki ancch per oil alag hunay tak paka lein (4-5 minutes).
-Hara dhania sa garnish ker ka serve karein.

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