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.
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
