INGREDIENTS LIST:
2KG MUTTON OR LAMB ON THE BONE
BOIL IN MED HEAT FOR 1.5 HOUR FOR MUTTON AND 1 HOUR FOR LAMB
FOR THE KARAHI:
1 CUP OIL
FRY 2 CUPS SLICED ONIONS AND REMOVE FOR GARNISH AS INSTUCTED ON VIDEO
REMOVE SOME MORE OIL BEFOR COOKING
BAY LEAF (TEZ PATA), CINNAMON (CASSIA BARK), CARDIMON
3 TBSP GINGER GARLIC MIX
SPICE MIX:
1 TSP TURMERIC POWDER
2 TBSP CURRY POWDER
2 TBSP CORIANDER POWDER
2 TBSP KASHMIRI CHILLI POWDER
1 TBSP CHILLI POWDER
1 TBSP CUMIN POWDER
1 TSP GARAM MASALA
1 TBSP KASOORI DRY METHI
2 CUPS FRESH TOMATO PUREE
WATER AS INSTRUCTED IN VIDEO
CORIANDER TO GARNISH
ENJOY YOUR MEAL…
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Welcome everybody to another episode of Latif's inspired I've cooked a fantastic Staff Curry I couldn't do it behind the Scenes because I was a bit busy this is The amazing lamb karate check this out Nice thick sauce all that green chilies Come and check this out Look at this These are the fried onions the lovely Pieces of mutton sorry green chilies Thick tomatoey based gravy Now it is An amazing stock Quarry which we're Going to tuck in so make sure you watch Till the end and see me cooking this Amazing mutton Karai Beautiful right it's a Tuesday evening And uh busy shift is over but I've got One order I've got a special shashlik Curry which we do it's a chef special Like Char grilled onions tomatoes and Green peppers in the Tandoor oven and Then we whack it into a lovely red thick Sauce Aspirin Bengali we love mustard however We use a British Coleman's mustard this Is fantastic in flavor the best mustard In the world right uh and then as a side Order we're doing a sagalu so spinach And potato and a pillow rice we're going To make this order and start cooking a Lovely stuffed curry Foreign Oil goes in ginger garlic mix
Booned onions Some salt Because seriously get this all a mix Bit theatrical when the flame comes up Get all that soften up Now to cook the special shash leek This is chargro tomatoes Char grilled onions Hard grilled peppers Ginger garlic paste Pinch of salt Pinch of dry because you're messy I'll give that all a mix Coming back to the sagaloo the onions Nice and soft a little mix powder a Touch of chili powder tomato puree This is cooked down spinach Foreign Let this simmer Special mix powder That's the chili powder tomato puree This is a lovely mustard paste Look at our beautiful Red Masala paste Your chicken two four Wonderful Coriander Give it a nice little mix Finish off face gravy And let it simmer for a few minutes and You'll be ready on a very high heat Righteous make the Karai I've got all The ingredients ready have a look Some oil I'm going to fry off some
Onions a little bit of garam masala Loads of spices tomato puree ginger Garlic and some chilies now let me show You So this is a big korai One cup of oil Well I just want to show you This is the mutton about 2 kg of mutton I boiled it for one and a half hour with A little bit of salt a little bit of Turmeric and Um just in some water so that's nice and Soft ready to go into the Quran It's got some sliced onions I'm just gonna fry them off and then Remove them Foreign Right the onions are nice and Caramelized so I'm just going to remove Them now Look at that The reason why I fried the onions in This oil I want the flavor of the onions To remain into that in that oil when I'm Cooking the Karai There you go So let that strain No it's a fair bit of oil I'm just going To remove a little bit Adding some garam masala some bay leaves Cinnamon and some cardamom Ginger garlic about three tablespoons When the water hits the hot oil it just Starts tritting so you better be careful
Very hot oil So it's going to become nice and golden Very quick Beautiful Always have some water to hand to put The temperature a bit down You don't want a bitter taste of the Ginger and garlic Which I'm going to do now Creates a nice little steam Wonderful there you go Good I've already got a bit of salt here On the lamb so I'm gonna have to be a Bit careful on the mutton sorry so Add about a tablespoon of salt If I need more I'll add a bit later salt To taste Wonderful Now these are the spices so I'm added About a teaspoon of turmeric powder two Tablespoons of curry powder two Tablespoons of coriander powder about Just less than one tablespoon of cumin Powder one tablespoon of red chili Powder and two tablespoon of kashmiri Chili powder I like the flavor the mild Chili and the color that's why I'm using That So let it just waking up in that hot oil There's a little bit of water so the Spices aren't going to burn Beautiful Now a good couple of cups of tomato
Puree these fresh tomato puree Makes an amazing gravy Beautiful look at our colors Wonderful I just want to cook out the masala Take the rawness of the tomatoes Away let it cook for a bit burn all the Spices together then I'm going to go to The next process wonderful Right check this out guys All that oil is just coming from to the Top It's on a very high heat Wonderful look at that look at that Masala Very thick ginger and garlic Now All the hard work has been done from the Mutton checked out So it's been it's poured for about a Good one hour and a half this Milano I'm Adding this All the yuck me the stock There you go wonderful Thank you Amazing look at that color From the reason Did you go now let this thicken up And we'll come back to it shortly Just fish out this garam masala further Away That's just simmer become nice and thick Foreign 's been simmering away we've been
Patiently waiting good 20 minutes Because there was this lamb stock look At that the sauce is reducing down when It's sort of almost sticking to the Spoon that's when it's ready So just a few more five more minutes Five more minutes I would say now to Finish off the curry I'm going to be using Some kashmiri chili powder Sorry some customer this is So good one tablespoon The curry looks hot but it's not very Hot these green chilies are not spicy at All it's just for a little bit of flavor And color look at that beautiful Gorgeous Now for a bit of fragrance I'm gonna add about a good two pinches Of garam masala this gives a lovely Fragrance wonderful check that out guys Curry is simmering away Now this is the fried onion from earlier Beautiful And last but not least Coriander Voila Beautiful the guy's a patient been Waiting And now we're gonna start eating Alhamdulillah there you go Make sure it's not stuck at the bottom Wow Beautiful turn the gas off
Curry ready Foreign
