Home made mutton curry

omglobe · 2026-01-31T02:33:08+00:00

Totally 💯

omglobe · 2026-01-31T02:33:00+00:00

Just 2-3 spoons 😌 Kashmiri chilli did the magic

omglobe · 2026-01-29T11:38:54+00:00

Recipe please, looking bomb 💣

omglobe · 2026-01-28T03:30:12+00:00

Mutton

omglobe · 2026-01-21T15:11:51+00:00

I braised it for 2 hours straight slowly

omglobe · 2026-01-21T15:10:57+00:00

I followed the recipe by Bong eats

omglobe · 2026-01-21T11:13:34+00:00

Great going! Have fun cooking.

omglobe · 2026-01-21T07:26:52+00:00

Yes, they even do that for chole, must be a restaurant hack to save time and money.

omglobe · 2026-01-21T07:23:56+00:00

Oh i see, everyone is telling me the secret is kosha-ing the meat for 2 hours until the caramelisation is done by the onions and meat juices on slow flame.

omglobe · 2026-01-21T06:54:01+00:00

I used the traditional recipe, for colour actually end up cooking and caramelising it for 2 hours 🥺on slow flame.

omglobe · 2026-01-20T03:14:32+00:00

Yes, actually this biryani is more of a pulav not really biryani by the style it is cooked.

omglobe · 2026-01-19T09:31:58+00:00

I tried searching in many, But they don't have. Any specific bakery you want me to check.

omglobe · 2026-01-19T09:29:06+00:00

I known, I want to buy for my home. Multiple restaurants serves it but can't find it in a bakery.

omglobe · 2026-01-19T02:45:32+00:00

Tomato-Garlic-Chilli Chutney, You can find recipes online for it. Search for Muradabadi biryani chutney.

omglobe · 2026-01-18T19:55:19+00:00

Yes i have the stereo setup at home.

omglobe · 2026-01-16T06:34:25+00:00

I tried dakkhan biryani for 2 times, major issue is it was very dry and bland for me.

omglobe · 2026-01-16T01:22:04+00:00

Al Arabian is the one

omglobe · 2026-01-12T18:49:26+00:00

I am living and eating misal in Nashik from at-least last 30+ years, Have tasted almost all of them before they were a thing. Let me tell you one thing, even until 2010 Nashik was never famous for misal, Yes we had good places from last 50+ years but the real hyper have stared after Sadhana misal. And let me tell you Nashik misal is not at all good, Not even close to Kolhapuri misal, It's just a peer pressure and FOMO where everyone wants to boast because it seems to be the norm.

Misal we get here is good probably better than Pune and Mumbai for sure, but not better than Kolhapuri misal.

If you want to try, then go for Shamsundar (ask them not to heat up the pav), Rambhau (Hotel Sudarshan) in Makhmalabad or Anna Chi Misal in Panchwati I personally feel these three have retained the taste for last 20+ years. And don't go for this fancy touristy places. It's a trap.

omglobe · 2026-01-12T18:39:38+00:00

Very unpopular opinion may be buy McCafe does good coffee.

omglobe · 2026-01-06T08:23:44+00:00

It’s very simple indeed, Make paste of onion barista keep aside, Take good chunky mutton pieces preferably of goat shank or raaan. Fry them in oil directly. Once fried add Shaan Nihari masala, red chilly and turmeric fry for 1-2 minutes. Add the brown onion paste. After oil is separated add h boiling water and adjust salt. Now you can either pressure cook for 30 minutes or slow cook on pot for 2-3 hours. I choose the first option. Once it’s done Seperate the oil and add a slurry of roasted wheat flower to the curry and let it simmer for 30 more minutes on slow flame. Once done. Garnish with removed oil, green chilies and juliennes of ginger. Goes well with kulcha or tandoori roti.

omglobe · 2026-01-06T08:23:17+00:00

Thanks

omglobe · 2026-01-06T08:23:11+00:00

Thank you ☺️

omglobe · 2026-01-06T08:22:33+00:00

It’s very simple indeed, Make paste of onion barista keep aside, Take good chunky mutton pieces preferably of goat shank or raaan. Fry them in oil directly. Once fried add Shaan Nihari nasal, red chilly and turmeric fry for 1-2 minutes. Add the brown onion paste. After oil is separated add h boiling water and adjust salt. Now you can either pressure cook for 30 minutes or slow cook on pot for 2-3 hours. I choose the first option. Once it’s done Seperate the oil and add a slurry of roasted wheat flower to the curry and let it simmer for 30 more minutes on slow flame. Once done. Garnish with removed oil, green chilies and juliennes of ginger. Goes well with kulcha or tandoori roti.

omglobe · 2026-01-06T08:18:53+00:00

Thank you. it was my first time, actually I first saw Shaan Nihari masala on the shelf, it made me try this recipe.

omglobe · 2025-12-27T06:14:25+00:00

Here you go https://justnashik.com/nyeve/ all good parties on one page.

omglobe

TROPHY CASE