Mutton Karanji With Peach Jam & Oxali Recipe

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 .