Special Mutton Curry Recipe | मटन करी | मटन मसाला रेसिपी | Mutton Curry | Chef Ranveer Brar

23 Replies to “Special Mutton Curry Recipe | मटन करी | मटन मसाला रेसिपी | Mutton Curry | Chef Ranveer Brar”

1. Att recipe paaji. Thanks.

2. sorry for asking but can i cook beef as same as this recipe?
   please sir seeking for ur help..

3. Does soaking goat meat ( Indian mutton as you nuanced) for some time – say 30 minutes- after which one washes and drains the meat before any pre-cooking marinade are done actually help to reduce the gaminess ( the gamey smell actually) of the meat. This I had seen done by a cook at a government circuit house in Rajasthan a few decades ago. I actually do this routine as a matter of course now but don't really know if this really does what it is said to do. Any inputs Chef?

   I incidentally do this chaas trick with rabbit, hare and wild boar meats ( all gamey) and it does reduce the cloying smell as the meats sweat. I mostly cook these gamey meats in my outdoor kitchen but even if I occasionally do it indoors, the smell does not linger on my walls.

   I have always used heeng in my goat meat. Am comforted to know I was not being a deviant as many of my friends have accused me off, after polishing off all of the goat-meat curry I take time to cook in an unglazed black clay earthen pot from Rajasthani pot that bubbles and does it's own stuff over 200 minutes over my wood chulla.

   Question?

   What is the best way to process the pure Phadi for home cooking? Dry roast and powder or emulsify into oil? If the latter what oil and what are the propotions and method.

   Shall appreciate your inputs.

   Lastly, but not leastly, I appreciate your posts.

   I may differ from some of your techniques when it comes to fish but that is to be expected. I am a coastal person genetically: wild fish roe pickle made from floating roe skimmed off the waters off the Arabian is my Indian Caaviar. But have lived for many years in the North where I would grovel to to my Punju aunties for an invite when the the first sarso ki sag and

   Use different approaches cook salt water fish and seafish.
   ????

   Which is the best way ( quantities and method) of incorporating asafoetida resin into indian dishes? ( Dry roast and powder or infuse into hot oil?)

   Can I task you?

   A video on mukhi roti and mustard greens.

   I am being mischevious.
   Just as Curry powder is.

   I have had causaian friends asking me the best brand of 'curry powder' to buy in am Asian Stores on foreign soils.

   I always looked stupid, because I never have used packaged masalas . Old fashioned, but I batch grind masalas for each dish.

   The only masala I make in bulk and store is Bottle Masala. Thankfully, as a dedicated beer drinker I have enough dark bottles to store a year's supply of this masala.

4. Ranveer kya aap ne kabhi odisha ka mutton curry khaya hai ?

5. Paajee Aapko samay Kitna laga bnane me

6. mai ye wala recipe hi har bar bnta hun???????? agar bhultahun toh rcao dekh keta hun

7. Kutte ranvir tuje pata naa hoga ki Bharatiya culture 2 billions years purana he, bhosdike ke me challenge karata angreji bhasa bhi India se suru huvi he kutte

8. Khade masale namak ke sath hi grind kiye ho usko gravy me dalenge to jyada nahi hoga namak

9. V well explained but where are your new videos or have u stop making videos.. I think spreading good things is a blessing ❤

10. "Curry" could be derived from the Tamil word "Kari" which means "meat". " Kari soru" meaning meat and rice, is referenced in many old literatures as a special food for guests. "Kari veppilai", is the name for curry leaves in Tamil, and it was predominantly used to garnish with gingelly oil on top of meat dishes. Also most spices were used only in meat dishes and not in everyday dishes. So Kari powder could also mean literally meat masala. Unlike in Tamil cuisine, since lot of other areas use these masala items for every day cooking also, it could have been adopted by the British to say "curry" for anything made with spices. Just my thoughts!

11. Fantastic recipie,I have tried today,and it was mind blowing,everyone praises me for this preparation.Thank You Ranbir Vai…

12. Excellent recipe

13. हमारे पूर्वांचल में बकरा गोश्त को खस्सी कहते हैं।

14. What do you do with the salt which is roasted along with the masala ????

15. Bhai haldi nhi dalna kya ????

16. Hi Ranveer,
    
    Please stop using non stick utensils and silicon spatula in your shows coz these are carcogen products,
    
    and your fans will start using these products just because you are using them without any knowledge and concern that what health impact these products will bring in their family health, I believe you are not promoting any company but still using these hazardous products in your kitchen and your fans and family is also eating your healthy with love cooked food
    
    which gets converted into cancerous poison coz of these harm full chemicals

    I believe you are aware of GM foods health effects…………. please start spreading awareness about GM food in your videos as they are also cancerous…………
    
    Khane mai swad bahut zaruri hai, lekin har pake hue khane ko healthy nahi keh sakte, jo zuban ko swad lage vo healthy nahi ho sakta process to lever ko hi karna hia na, Please I request you change……… aap karoge to duniya badle gi…………..
    
    you being a icon a legend in society only people like you bring the change and save the upcoming generation

17. But u used tomatoes in Dhaba style mutton curry ????

18. So simple, actually nit simple but you make it easy n simple. Amazing ????

19. For Yummy & Delicious Desi Foods subscribe my channel-
    https://www.youtube.com/@prititiwari1012

20. Bhaisahaba❤❤❤❤
    Luv you buddy❤????
    What a recipe aaj pehli baar logon taarif kr di khaane ki just because of you lots of love and you must take care yourself bade bhai

21. Sir one question ……khade masalo ko namak k sath hi grind karna hai ya namak alag karke?

22. You are my cooking idol❤❤❤❤❤❤

23. I just made your recipe. Superb chef. You are great. Love your recipes

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