Mutton Angara
Mutton angara consists of tender mutton marinated with yogurt and various spices and cooked to form a thick curry that has a distinct charcoal smoke flavor. The mutton undergoes a marination process which uses ginger and garlic paste along with green chilies, yogurt and a few powdered spices before it undergoes smoking and refrigeration.
Ingredients
To marinate the mutton:
- 500 grams mutton
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- ½ tsp black pepper crushed
- 2 tbsp ginger and garlic paste
- ¾ cup yogurt
- 2 pieces green chilies cut into fairly large pieces
To smoke the marinated mutton:
- 1 piece hot charcoal
- 1 tsp cooking oil
To make the gravy:
- 2 tbsp cooking oil
- 2 pieces cinnamon 1 inch size sticks
- 1 piece black cardamom
- 4 pieces green cardamom
- 1 piece onion large, finely sliced
- 2 pieces tomatoes large, chopped roughly
- 1 tsp salt
- 1 tbsp coriander seed powder
- 1 tsp red chili powder
- 1 tsp cumin seed powder
- ½ tsp Kashmiri red chili powder
- 4 cups water
- 1 tsp dry fenugreek leaves Kasuri Methi, crushed
- 1 tsp cumin seeds roasted, crushed
- 1 tsp garam masala powder
- 1 tbsp coriander leaves chopped roughly
Instructions
- Take 500 grams of mutton, wash and pat dry them. Marinate with 1 tsp of salt, 1 tsp of red chili powder, 1 tsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, ½ tsp of crushed black pepper, 2 tbsp of ginger and garlic paste, ¾ cup of yogurt, and 2 pieces of green chilies (cut into fairly large pieces).
- Smoke the marinated mutton putting 1 tsp of cooking oil in hot charcoal and covering the bowl for 5 minutes. Remove the charcoal, cover the bowl and keep it in the fridge to marinate for an hour.
- Fry 2 pieces of cinnamon (1 inch size sticks), 1 piece of black cardamom, and 4 pieces of green cardamom in 2 tbsp of cooking oil slightly. Add 1 piece of onion (large, finely sliced) and fry till slightly golden.
- Fry 2 pieces of large roughly chopped tomatoes until soft. Mix 1 tsp of salt, 1 tbsp of coriander seed powder, 1 tsp of red chili powder, 1 tsp of cumin seed powder, ½ tsp of Kashmiri red chili powder on a medium flame until oil separates.
- Mix the marinated mutton.
- Add 4 cups of water. Cover and cook on a medium to high flame for 40 to 50 minutes until tender.
- Mix 1 tsp of crushed dry fenugreek leaves (Kasuri Methi), 1 tsp of crushed, roasted cumin seeds, 1 tsp of garam masala powder, and 1 tbsp of roughly chopped coriander leaves. Check the consistency of the gravy. Transfer it to a serving tray.
- Your tasty and spicy homemade mutton angara is ready.
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Notes
It is up to you as to how long you will smoke the mutton. For a mild flavor, one or two minutes of smoking is enough.
Do not forget to cover the marinated mutton after smoking when you keep it in the fridge at night. This will tenderize the mutton even more.
You may smoke the mutton at the end of the cooking process, though I like it to smoke just after marination before keeping it in the fridge.
The gravy of the dish should be thick. Cook for some time more if it is runny.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Angara
Amount per Serving
Calories
393
Calories from Fat 279
% Daily Value*
Fat
31
g
48
%
Saturated Fat
11
g
69
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
77
mg
26
%
Sodium
247
mg
11
%
Potassium
404
mg
12
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
442
IU
9
%
Vitamin C
2
mg
2
%
Calcium
93
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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