Steps to Make Any-night-of-the-week Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Make Speedy Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤 is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤 estimated approx 1 hr. 30 mins..

To begin with this recipe, we have to first prepare a few components. You can have Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤 using 32 ingredients and 12 steps. Here is how you cook it.

This one’s basically a lost recipes amongst us- Traditionally, it used to be prepared in the British Indian Time around, 1867 or so when the East Indian cultures & heritage was quite vividly prominent at that point- We all have heard about the East Indian Company rule during that time & thereafter for some more time period in our country as well- This typical recipe was quite predominantly famous amongst many ie. the non-veg lovers the then. Still now, out of the receding inheritance of their cultures & traditions we find their existence in the coastal Mumbai regions & its outskirts, also in certain other regions of the extended Maharashtra & Goa wherein, they quite humbly try to maintain their age old traditional dish/es of this ‘Frithad’ in their very own way & style- Mine’s too a very humble try for the same with my own certain subtle tweaks in it surely however, without hampering much on the very authenticity & originality of the same 👍🏻 #hnv #Mutton #Cooksnapchallenge

Ingredients and spices that need to be Take to make Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤:

1. For the Mutton Marination: 500 gms Mutton on Bones: Curry Cut
2. To Taste Salt
3. 1 tsp Kashmiri Red Chilli Powder
4. 1/2 tsp Turmerics
5. 1 tsp Red Chilli Powder
6. 1/2 Cup Plain Yoghurt: Well Whisked (Optional Though)
7. 2 tbsps Mustard Oil
8. 1-2 Potatoes: Preferably Big- Cut Up into 2 or 4 halves
9. For the Frithad Masala: 1-2 Bay Leaves
10. 4-5 Cloves
11. 3-4 Green Cardamoms
12. 1 ” Cinnamon Stick
13. 1 Black Cardamom: Split
14. 7-8 Whole Black Peppercorns
15. 8-9 Whole Dry Kashmiri Red Chillies
16. 4-6 Whole Byadgi Chillies
17. 1 tsp Sesame Seeds
18. 1 tsp Cumin Seeds
19. 1 tsp Coriander Seeds
20. 1 tsp Poppyseeds/Posto
21. 1/4-1/2 Cup Desiccated Coconut
22. 2 Fresh Tomatoes: Finely Chopped
23. 2 Onions: Finely Sliced
24. 2 tbsps (2 G) Paste
25. 1/2 tsp Turmerics
26. To Taste Salt
27. 1 Pinch Sugar: To Balance the Tartness- Optional
28. 1/4-1/2 Cup Fresh Tamarind Pulp
29. 1/4 Cup Fresh Coriander Leaves: Finely Chopped
30. 1/8 Cup Ghee
31. 2 tbsps Mustard or Veg. Cooking Oil- Any Neutral ones preferably
32. Garnish: Your Way

Steps to make to make Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤

1. First Up: Marinate the Mutton with the aforesaid ingredients nicely, cover & set aside for at least 3-4 hrs time or as usual, overnight is always the best 👍🏻
2. Next: Prepare the Frithad Masala Powder & Paste- Heat up a small frying pan over the medium/medium-low flame- Toast the aforesaid spices & ingredients dry & allow it to cool down completely before grinding it into a smooth powder first to set aside for its later use in this dish 👇🏻
3. Then, in the same pan: Add in some oil, about 2 tbsps & gently sauté the onions, Ginger-Garlic & Green Chillies, whole spices & the dry or desiccated coconut- Again, allow it to cool down completely before grinding it into a smooth paste or mixture- You can combine now, both the freshly ground Frithad Masala Powder & this paste & altogether once churn it out nicely into a thick & smooth consistency of the very mixture
4. 👇🏻👇🏻👇🏻
5. Boil the potatoes first & then, gently sauté them in the cooking oil until nicely golden browned all over 👇🏻
6. Now, heat up a frying pan/wok/kadhai or any heavy bottomed vessel or a pressure pan even- Add in the ghee to it & then, throw in the Bay Leaves & the chopped tomatoes & sauté nicely until it’s well combined & incorporated rightly- Time to add & mix in the freshly ground Frithad Masala Paste/Mixture & continue sautéing until until the oil starts separating & surfaces upto the pan
7. In goes the marinated mutton pieces to be well sautéed over the medium-high flame- Continue sautéing until its water content evaporates completely & the oil starts separating to surface upto the pan 👇🏻 Add in the Masala Spices, Seasonings & some splashes of warm water to well sauté the same by stirring continuously
8. Check on the seasonings & adjust accordingly, if the need be so- Add in some warm water & continue sautéing until it becomes dry again releasing sufficient oil- In the interim, let’s prepare the fresh tamarind purée & set aside for sometime to be used later in the recipe
9. Lower the flame to the medium-low & continue sautéing & cooking by covering it & stirring occasionally in between to prevent sticking to the bottom of the pan & the masala mixture getting burnt & taste bad
10. Once that’s done: Add in the Tamarind Purée now to it- Add in the boiled & gently fried potatoes at this point now- Mix everything well together until nicely combined and well blended- Add in sufficient hot water to it now to adjust its perfect gravy consistency which should neither be too thick not much runny by any means
11. You can now, either choose to transfer it to the pressure cooker & cook it on the whistle (as long as it takes to be perfectly well cooked, in your domain)- Else, you can continue cooking it in the pan/vessel itself while stirring occasionally in between to prevent burning by catching the bottom of the pan
12. Once that’s done & the Mutton is just perfectly cooked- Turn off the flame, add in the freshly chopped coriander leaves, mix gently- Let it sit on the hot oven for another 10-15 mins time before serving it piping hot with with your choicest Indian Breads or equally piping hot steamed rice or pulao or Fried Rice Garnish it your own way- HIGH TIME TO ENJOY THIS DELICACY, WITHOUT ANY FURTHER ADO

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