By Zubda Malik
Nizami Dum ka Mutton
13 steps
Prep:3h 45minCook:1h
Embark on a culinary adventure with the exquisite flavors of Nizami dum ka gosht. This traditional dish is a symphony of aromatic spices and tender meat, meticulously prepared to perfection. From the delicate art of washing boneless meat to the rhythmic pounding of ginger, garlic, and coriander in a mortar and pestle, every step is a labor of love. The roasting of whole spices and the frying of crispy browned onions add layers of depth and complexity to this dish. Slow-cooked on the stove, the meat becomes irresistibly tender, enveloped in a rich, flavorful gravy. Join us on a journey of taste and tradition as we unravel the secrets of Nizami cuisine through this unforgettable dish.
Updated at: Tue, 30 Jul 2024 18:34:38 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
4
Low
Nutrition per serving
Calories371.4 kcal (19%)
Total Fat23 g (33%)
Carbs17.1 g (7%)
Sugars4.6 g (5%)
Protein26.2 g (52%)
Sodium293 mg (15%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1kgMutton
or lamb
2 inchesginger root
2 pcsgreen chillies
4 clovesgarlic
coriander
1 Tbsppapaya paste
⅓ cupyogurt
1 tspred chilli powder
salt
to taste
½ tspturmeric
1 cuponions
Fried
2 TbspLemon juice
¼ cupghee
2 bspdesiccated Coconut
5 pcsCashews
6 pcsPistachios
5 pcsalmonds
Whole Spices
Instructions
Step 1
1. Begin by washing and drying the meat before placing it in a bowl.
Step 2
2. Rinse the boneless meat under cold water to remove any impurities or residues.Pat the meat dry using paper towels to remove excess moisture or let it drip in colander.
Step 3
3. Peel the ginger and garlic, and remove the stems from the green chillies.Place the peeled ginger, garlic cloves, green chillies, and coriander leaves in a pestle and mortar.Crush the ingredients using a pestle until a coarse paste-like consistency is achieved., and mix them into the meat.
Step 4
4. Incorporate papaya paste, yogurt, red chilli powder, turmeric, and salt into the meat mixture.
Step 5
5. Heat a dry skillet or pan over low heat. Add the desiccated coconut , whole almonds, pistachios, cashews, and whole spices such as black peppercorns, green cardamom pods, cloves, stone flower, black cardamoms, mace flower, cinnamon, and tailed pepper.Roast the spices while stirring constantly, once slight roasted, add coriander seeds, cumin seeds, black cumin seeds, carom seeds, and continue roasting until they become fragrant and slightly golden brown.
Step 6
6. Remove the roasted spices from the heat and allow them to cool before grinding them into a fine powder.Introduce the ground spice mixture into the marinated meat.
Step 7
7. Thinly slice the onions.Heat oil in a pan over medium heat.Add the sliced onions and fry them until they turn golden brown and crispy.Remove the browned onions from the oil and drain them on a paper towel.
Step 8
8. Crush the crispy browned onions with your hands before incorporating them into the meat mixture.
Step 9
9. Mix in ghee and lemon juice thoroughly and let the meat marinate for 3-4 hours or overnight.
Step 10
10. Cover the marinated meat and place it on a very low heat and place heavy flat skillet on bottom of the pan over stove.
Step 11
11. Cook the meat slowly until it becomes tender, stirring occasionally to prevent sticking.Allow the meat to cook until the oil separates and the gravy thickens, indicating that it is ready to be served.
Step 12
12. Garnish the dish with chopped coriander and fresh green chillies.
Step 13
13. Serve the Nizami dum ka gosht with naan and enjoy the flavorful dish.
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