Mutton Kachnar Recipe | Kachnar Gosht Recipe | Mountain Ebony | Bauhinia Variegate | Orchid Tree

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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).

The ingredients that we used in this recipe are:

Ingredients of mutton Kachnar Recipe by chef asadaslan

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 mutton Kachnar Recipe by chef asadaslan

Time to start our recipe

Today we are going to make Kachnar Gosh (Bohaniya Curry) recipe. The vegetable that comes in season is kitchen meat. Kachnar blooms when the temperature changes and summer approaches. When it gets too hot, the flowers wilt and the season ends. It only happens for a few months out of the year - about two months. Pomegranates have many health benefits but their greatest asset is their ability to purify the blood.

Consuming this vegetable is important as it purifies the blood. Today I am going to share with you the recipe of Kachnar Ghosh. I got about three pounds of goat meat here. Along with a large onion, I marinated it with garlic, ginger and salt. This is where I would take about a cup and a half of frying oil. Kitchen will be added to it. Kitchener has already scratched and washed his flowers. We have to cook kachnar until it turns green after adding it. Just until it turns green when I stir it, that's all it needs to fry.

When it turns green, we need to fry it for a while. Apart from frying, I have also shown another method of cooking kachnar, in which kachnar is mixed with meat. Here, you can see that after lightly frying the kachnar, we added the big onion that we chopped earlier.

We must roast it properly. After roasting well we will add one tablespoon of garlic and ginger paste to it. A piece of ginger is about an inch long. Here also we will cook it well. Then we will add tomatoes to make it taste good. I used four tomatoes in total. We will add some meat stock here and cook it. Next, we will add the tomatoes and wait for them to fry and melt completely. I can see that the tomatoes are nicely melted inside.

This is when we have to cook them. We will also add two tablespoons of coriander powder, one teaspoon of garam masala, one tablespoon of red chili powder and one teaspoon of turmeric powder. We will add salt to taste here.

You can taste and adjust the salt according to your needs. After adding the spices, they should be roasted well. While making the gravy, take care to roast the spices well. Next, fill it with water. Here, we will add the meat after the spices are roasted well.

"I marinated it for twenty to twenty-five minutes, I marinated it with half a teaspoon of salt, four to five tablespoons of curd (less than half a kilo) and onion. I added a little water to the meat and a The bar was cooked. The water had dried well, to prevent it from sticking to the bottom, now we will add a little meat, or goat's feet, we have fried it here too, already prepared. After adding the prepared kachnar we will first fry it like this.

After the water evaporates we'll add a little more, and then we'll need to add the beef stock and saute well again. That way, we only need to fry it well once or twice, and then it's done. This is where the taste comes from. If you are making it for the first time in your handi (cooking pot), it will still turn out amazing and perfect. My other blogs have also covered how to marinate kachnar by adding it to raw meat.

This is also an option, but this method is also the largest, so I added half a cup of yogurt in this example. Now we need to boil it until the curd is completely dissolved after adding it. In fact, we know that our yogurt is cooked to perfection when the oil separates from the spices. We will give it six minutes to cook. When we open it after six minutes, the oil and spices are clearly separated and the gravy is quite thick.

When the gravy reaches the desired consistency and the curd is well cooked, we should add the beef stock to the curd. Now we have to cook it for another 7 minutes after adding it, so I fried it for 7 minutes. At the end, you can see that the kachanar gosh (goat's foot meat) is fully cooked. After turning off the stove, I gave a light dusting of the hot flavor for the aroma. Thus, the wonderful recipe of kachnar meat is now available.

Benefits of kachnar 

Apart from cooking, Kachnar pickles also have many benefits. Apart from being tasty, it also contains vitamin C. Pakistan and Central India are home to kachnar trees. They were used as telephone poles before being converted into bridges, and their trunks vary in size. Before the construction of the bridge, the buds of these trees are cooked and converted into vegetables. We refer to these defects as kitchens. Kachnar has a pleasant, calm aura.

The only carnation flower used for aphrodisiacal stimulation is its bloom. As I present to you, it helps digestion and is good for hemorrhoids. The use of kachnar is very useful for people suffering from stomach problems and kills stomach worms. It is very beneficial for those who eat wheat. It cures many diseases associated with eating wheat. The use of turmeric can also help people suffering from jaundice.

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.