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Mutton Karanji With Peach Jam & Oxali Recipe

  • Mutton Karanji With Peach Jam & Oxali
  • Mutton Karanji With Peach Jam & Oxali
How to make Mutton Karanji With Peach Jam & Oxali

About Mutton Karanji With Peach Jam & Oxali Recipe: An interesting blend of mutton and spices packed in karanji pockets and served with peach jam and oxali.

  • Total Cook Time1 hr 25 mins
  • Prep Time 10 mins
  • Cook Time1 hr 15 mins
  • Recipe Servings4
  • Medium

Ingredients of Mutton Karanji With Peach Jam & Oxali

  • For meat mixture
  • 170 gms young meat mixture
  • 20 gms celery
  • 100 gms tomato puree
  • 3 gms pepper powder
  • 40 gms white onion
  • 20 gms garlic
  • 10 gms smoked paprika
  • to taste seasalt
  • 30 gms pickled thai chilli
  • 20 ml pomace olive oil
  • 10 ml salted butter
  • For pickled thai chilli:
  • 200 gms thai chillies
  • 100 ml vinegar+water
  • 40 gms brown sugar
  • 20 gms seasalt
  • 3 gram peppercorns
  • For karanji dough:
  • 200 gms all purpose flour
  • 50 gms ghee
  • 1/4 tsp salt
  • 50 ml milk+water (each)
  • For peach jam:
  • 100 gms ripe peaches
  • to taste seasalt
  • 30 gms sugar
  • 20 ml lemon juice
  • 1 All spice leaf

How to Make Mutton Karanji With Peach Jam & Oxali

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Prepare karanji dough:

Combine the flour and ghee in a bowl first rub in the flour till the ghee is mixed evenly, add the salt .
Pour the milk and water mixture slowly and incorporate gently till it forms a soft smooth dough .
Leave the dough aside to rest cover with moist muslin cloth.

Prepare meat mixture:

Heat the oil and butter, add chopped garlic and stir, add finely chopped white onion and celery, let the mixture cook.
Add the smoked paprika powder, sliced pickled chilly, and stir well for 1 minute before adding the tomato puree.
Let the sauce simmer and add the mince mutton followed by the seasonings.
Cover the mixture over low flame, stir from time to time.
When the meat is cooked leave the mixture to rest.

Prepare peach jam:

Poach the peaches lightly in a mixture of water and sugar, take them out and peel them.
Cut them into chunks and add them back to the sugar liquid, add salt and the all spice leaf.
Make sure the peaches completely soften and cook and have a thick translucent consistency, all of the extra moisture should evaporate. Let this mixture cool, add the fresh lemon juice.
Blend the mixture till smooth and sift through a mesh strainer, fill up the jam in a piping bag and refrigerate.
Meanwhile portion the karanji dough and roll them out on a flat surface into medium thin circles, fill desirable amounts of the meat filling and fold them into a semi circle. Join both ends by application of water and cut the sides with a wave roller to form small pockets.
Cool them for 30 minutes covered in the refrigerator, meanwhile heat the oil for frying, fry these pockets in intervals, avoid crowding the vessel.
Fry evenly by turning them constantly.
Take them out on blotting paper and serve them hot garnished with fresh wild oxalis and peach jam .
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