Baghdad Saffron Flavored Meat Recipe

Baghdad Saffron Flavored Meat Recipe

Ingredients :

1/2 kg

2 tablespoons

2

2

1/4 teaspoon

1 1/2 tablespoons

1 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

1/4 teaspoon

 

Marinade

1 1/2 cups

1 teaspoon

1 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon

1 teaspoon

1 1/2 teaspoons

1/2 teaspoon

6

1/4 teaspoon

1/4 teaspoon

 

Garnish

1 tablespoon

Boneless mutton or beef

Oil

Medium onions, cut into quarters

Whole dried red chilies

Powdered caraway seeds

Lightly roasted gram flour

Powdered cashew nuts

Powdered poppy seeds

Ground dry coconut

Powdered chironji

Saffron

 

 

Thick curd, whisked

Garlic paste

Ginger paste

Chopped green chilies

Chopped coriander leaves

Chopped mint leaves

Salt

Red chili powder

Turmeric powder

Green cardamoms, powdered

Powdered mace

Powdered cinnamon

 

 

Black raisins

Method :
  • Wash meat, pat dry and cut into 5 cm cubes.

  • Combine ingredients for marinade, mix in meat and marinate for 30 minutes.

  • Heat oil in a pressure cooker, add onions and fry till golden brown.

  • Drain and set aside.

  • Add red chilies to the hot oil and fry for a few moments.

  • Mix in meat with its marinade and cook under pressure for 15 minutes.

  • Allow cooker to cool before opening it.

  • Stir in remaining ingredients except saffron, and cook over low heat for 7-8 minutes, stirring occasionally.

  • Add saffron and simmer for 2-3 minutes longer, till oil bubbles on the surface.

  • Garnish with reserved fried onions and black raisins.

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