Mutton Karanji With Peach Jam & Oxali Recipe

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  • Mutton Karanji With Peach Jam & Oxali
  • Mutton Karanji With Peach Jam & Oxali
How to make Mutton Karanji With Peach Jam & Oxali
  • Chef: Niyati R Rao
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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

  • Prepare karanji dough:
  • 1.Combine the flour and ghee in a bowl first rub in the flour till the ghee is mixed evenly, add the salt .
  • 2.Pour the milk and water mixture slowly and incorporate gently till it forms a soft smooth dough .
  • 3.Leave the dough aside to rest cover with moist muslin cloth.
  • Prepare meat mixture:
  • 1.Heat the oil and butter, add chopped garlic and stir, add finely chopped white onion and celery, let the mixture cook.
  • 2.Add the smoked paprika powder, sliced pickled chilly, and stir well for 1 minute before adding the tomato puree.
  • 3.Let the sauce simmer and add the mince mutton followed by the seasonings.
  • 4.Cover the mixture over low flame, stir from time to time.
  • 5.When the meat is cooked leave the mixture to rest.
  • Prepare peach jam:
  • 1.Poach the peaches lightly in a mixture of water and sugar, take them out and peel them.
  • 2.Cut them into chunks and add them back to the sugar liquid, add salt and the all spice leaf.
  • 3.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.
  • 4.Blend the mixture till smooth and sift through a mesh strainer, fill up the jam in a piping bag and refrigerate.
  • 5.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.
  • 6.Cool them for 30 minutes covered in the refrigerator, meanwhile heat the oil for frying, fry these pockets in intervals, avoid crowding the vessel.
  • 7.Fry evenly by turning them constantly.
  • 8.Take them out on blotting paper and serve them hot garnished with fresh wild oxalis and peach jam .
Key Ingredients: For meat mixture, young meat mixture, celery, tomato puree, pepper powder, white onion, garlic, smoked paprika, seasalt, pickled thai chilli, pomace olive oil, salted butter, thai chillies, vinegar+water, brown sugar, seasalt, peppercorns, For karanji dough:, all purpose flour, ghee, salt, milk+water (each), For peach jam:, ripe peaches, seasalt, sugar, lemon juice, All spice leaf