Mutton Kachnar Recipe | Kachnar Gosht Recipe | Mountain Ebony | Bauhinia Variegata | Orchid Tree | Camel's Foot Chicken recipe

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Introduction

You're reading Cooking with Chef AsadAslan, where I share all the healthy, delicious, and super secret recipes. My name is Asad Aslan. If you want to see the full video of this recipe then, click here on the source button.

Mutton Kachnar Recipe

 Today I will share with you the recipe of Mutton Kachnar (also known as Mutton Mountain Ebony). Apart from this, I am also cooking mutton meat and chicken meat.

The ingredients that we used in this recipe are:

Ingredients of mutton Kachnar Recipe

The Masala (Spices) and Dried Masala (Spices) that we used in this recipe are:

The Masala (Spices) and Dried Masala (Spices) that we used in the mutton Kachnar Recipe

Time to start our recipe

Today I am going to give you another dish with meat. Eat what you want to eat and make what you want to make. Allow me to share with you the recipe of Mutton Kachnar. This is one kilo of kitchen meat that I have brought. We should use kitchenware that is absolutely fresh. You should take it; It should be fresh green curry. Now let me tell you how to make this kitchen. It's a little rough and a little dark, and we have to break it down that way. It should come first; Don't do it after that.

Definitely, you need to make fresh green kitchenware. And I'll keep creating it, reorganizing it, and turning it into a kitchen. It's a little rushed and delayed, but that's okay. You must be patient. Be patient and don't move too quickly. Consider the bloom commonly known as the cauliflower. Understand that we have thus broken everything including the kitchen which I have broken.

Now let me explain how we will start this recipe. As for Kachnar, I have indeed declared life and eaten meat. Let me tell you something, I have taken goat meat. Now you can add the meat if you want. Allow me to explain why, since kachnar is ours, we eat its meat because it is satisfying. What you put into it is absorbed. After observing the pickle and curd, it opens. Absorption will destroy its pleasure. The greater the number of bones, the greater the absorption. I am using lamb because of this. It also improves the taste.

I have a system for everything. For every veggie, there is a specific type of meat I use. So I promised to tell you that I make kachanar with mutton. Now coming to today's recipe. I will tell you how I start the recipe. I will take a kilo of lamb and put it in a saucepan to start the preparation. A spoonful of ginger and garlic paste will be added to it. When it comes to this type of product, finely chop the garlic and ginger. So I always finely chop the garlic and ginger before using them. Then I will add a teaspoon of turmeric powder.

Take a tablespoon or a teaspoon, depending on how much you like. After adding the water, we will cover it and cook for at least thirty minutes. Then tell your people about it. You will notice that the water has reduced a bit and the meat has softened. I am now going to add a tablespoon of peeled and ground cumin seeds. And four tomatoes please. After cutting them, I will boil them for two to three minutes.

About 85% of the beef we used is lean. Beef becomes more tender when simmered with yogurt, so it's not exactly 99% lean. I will boil the tomatoes for three or four minutes before adding the kitchenware. In equal parts, I have taken one kg of beef and one kg of kachnar. You can modify to your taste, but I like equal parts in this case. The flame should be kept low, not high.

We will add three green chilies, but you can add more according to your taste. Spicy curry and savory curry are not the same thing. If you add too much, the flavor of the spicy curry will be lost and too spicy food will not be good for your stomach. Now we should cook the kachnar on low flame and not on low flame. Here, slow cooking is not what we want to do. Inside, the meat is marinated. In order for the flavors to penetrate the kitchen, it must now be cooked.

This procedure also helps in reducing the mild bitterness of kachnar. It has a slight bitterness that fades as it ripens but is not overly bitter. For certain days during the season, Kitchener is inside. It is definitely worth a try for those who appreciate its distinct taste. I have about 600 grams of curd here. This will be added to the dish. Never forget to keep the flame burning. Again, let me emphasize this: keep the flame burning. Because we don't want the meat to crumble, stir it a little less. Kitchener is getting colorful.

A little more than half of the yogurt has come out. Now we will let it boil for about fifteen minutes after reducing the flame completely. This steam will cook the cooker. This is where you want to steam it instead of overcooking it. Your saliva will stop coming out of your mouth. It will taste wonderful. See, I said 15 minutes, but I let it simmer for 20 minutes, and now it's been 20. Examine its composition. Note the wonderful aroma of kachnar. I promise you will love this dish when you make it.

Everyone should have their own unique style. I'm telling everyone how I style. I will close it now and take it to a plate. After tasting it, I'll report back to you on how it turned out. Let me tell you one more thing: when you use less spices in both, the flavors of meat and curry blend wonderfully. It is a pleasant meeting. Then try it. To prevent it from breaking, wash it very carefully.

Final Looks of mutton Kachnar Recipe

I am unloading the kitchen now. I didn't dry it completely. I left it with some gravy. Kachnar pairs wonderfully with a thin gravy. I have presented the gravy, the pieces and the kitchenware here for you to see. When you bite into it, you'll know you're eating kachnar. Come, enjoy some cuisine together. If you cook it this way, you'll love it and the leftovers will be gone quickly. Peace, Greeting! You will enjoy every bite as it takes you on a flavor journey.

Benefits of kachnar 

In fact, pickles are made from the fruit because it is the buds of the tree that represent the tragedy. It is very fun to use. It contains vitamin C and ghee. Add more ghee while cooking it due to its dry and cold nature. First, it gets rid of piles. Bleeding piles can be completely cured in just one week by powdering the buds, mixing them with sugar, and using them daily with butter.

Number 21: It strengthens itself and purifies the blood. Ten: To eliminate intestinal worms, high green bohnia worms. Number four: Eating bohnia also gets rid of stomach worms. Finally, it has a great effect on blood pressure. It ranks sixth for cough and similar ailments. Seventh, we wholeheartedly support Rajendra Swamy. Eighth, there are many benefits of using dates in the bathroom. At the nine positions, it quietly occupies the space left. Tenth, Bahnia is excellent for the elimination of the liver. The texture is well known to upset the stomach as well. It is always best when mixed with ginger and strong spices.

Ending Note

I hope you will enjoy our recipe and if you do like it comment in the comment section how you like our recipe, take care of yourself and your loved ones, and see you next time in another recipe blog. If you want to see the full video of this recipe then, click here on the source button. If you want to see the full video of this recipe then, click here on the source button.