Chef Sanjyot Keer's Ajay Devgn Mutton Curry Is The Perfect Winter Dish; Recipe Inside

Credits: Your Food Lab/YouTube

Ajay Devgn’s Culinary Debut With Chef Sanjyot Keer

[{"selector":"#anim-713d4574-b2ee-4eda-bbd0-6b69192b26a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-106d29b5-5b01-4934-a502-e9daa5ab73b4","keyframes":{"transform":["translate3d(0px, 204.49168%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ajay Devgn teamed up with Chef Sanjyot Keer and Aaman Devgn in an entertaining cooking video showcasing his first-ever attempt at cooking on camera. Credits: Your Food Lab/YouTube

A Perfect Winter Warmer: Ajay Devgn Mutton Curry

[{"selector":"#anim-804d9117-a9ad-4bf1-b95e-095087762102","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-414af29b-ae79-49d1-8bd5-ed3ba00a662d","keyframes":{"transform":["translate3d(0px, 204.49168%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This mutton curry combines traditional Indian flavours with a homely touch, resulting in a rich, flavourful dish that’s perfect for cosy winter evenings. Credits: Your Food Lab/YouTube

Follow the steps below to recreate this hearty recipe:

Credits: Your Food Lab/YouTube

1. Marinate The Mutton

[{"selector":"#anim-b4e433d6-c1b4-416e-a951-0fbb38a20059","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1d98b8f0-6cd8-4cbd-8f78-e2e5de9d55b3","keyframes":{"transform":["translate3d(0px, 204.49168%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a bowl, mix 1 kg mutton with 2 tbsp ginger-garlic-green chilli paste, 1/2 tsp turmeric powder, and salt to taste. Let it marinate while preparing the paste. Credits: Your Food Lab/YouTube

2. Prepare The Coconut Paste

[{"selector":"#anim-01ff6241-b59a-4da1-9abc-e3767ad8da21","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e606be0-956e-4841-8233-68e8f348655a","keyframes":{"transform":["translate3d(0px, 266.97521%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Dry roast 1/4 cup grated dry coconut in a pan until golden brown. Remove and set aside. Credits: Your Food Lab/YouTube

3. Cook Aromatics For The Paste

[{"selector":"#anim-99d7582d-5e20-416d-85c2-ce90831fcda7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e790ed38-6087-4dbd-b8b1-8319ff3e7f8c","keyframes":{"transform":["translate3d(0px, 140.30822%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat 1 tbsp oil in the same pan and sauté 4 sliced onions, 3-inch ginger, and 15-20 garlic cloves until golden. Add 1 chopped tomato, a handful of coriander stems, and a pinch of salt. Cook until soft with a splash of hot water. Credits: Your Food Lab/YouTube

4. Blend The Paste

[{"selector":"#anim-6291d3ef-8a88-44c5-8fd5-ae2099f02fdd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-31ae6f66-4d0c-4440-b245-1198cd657ae3","keyframes":{"transform":["translate3d(0px, 384.44468%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Let the mixture cool, then grind it with water as needed into a smooth paste. Credits: Your Food Lab/YouTube

5. Saute Whole Spices

[{"selector":"#anim-d161151d-87f8-4fc1-b490-63d179eec47f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe2b36bd-2440-4583-9da5-c67e5ee65ea2","keyframes":{"transform":["translate3d(0px, 167.14980%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat 3-4 tbsp oil in a kadhai. Add 1/2 tsp cumin seeds, 2 bay leaves, 1 black cardamom, 2 green cardamoms, and 2-inch cinnamon. Add 1 chopped onion and cook until golden. Credits: Your Food Lab/YouTube

6. Combine Paste And Spices

[{"selector":"#anim-ba7d4bd4-9504-4851-a4a5-9ba4978b9949","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dcb9d952-b896-4bf9-af58-f0093a31c29c","keyframes":{"transform":["translate3d(0px, 167.14980%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add 15 curry leaves, the coconut paste, 2 tsp Kashmiri chilli powder, 1/4 tsp turmeric powder, and 1 tbsp Agri masala. Sauté, adding splashes of hot water, until oil separates. Credits: Your Food Lab/YouTube

7. Cook The Mutton

[{"selector":"#anim-2ad2e137-e430-4e3e-82e8-739308a1ba21","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c4f5cd71-442d-4912-8e82-f80eaa83501d","keyframes":{"transform":["translate3d(0px, 167.14980%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add marinated mutton and stir well over high flame for 5-6 minutes. Cover and cook on low flame until the mutton releases its juices. Add hot water, cover, and cook until tender. Credits: Your Food Lab/YouTube

8. Finish With Lemon And Ghee

[{"selector":"#anim-04d854d1-9bdc-4245-b8c8-2851e62c660a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3ee6fa11-98dc-4427-8365-df84808e1af7","keyframes":{"transform":["translate3d(0px, 202.36405%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Adjust salt, stir in juice from half a lemon, and garnish with chopped coriander. Heat 2 tbsp ghee, pour over the curry, and mix. Serve hot with bhakri, roti, or toasted pav. Credits: Your Food Lab/YouTube

[{"selector":"#anim-d270a88f-6d55-4579-b108-a71962e5ee5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-672a8bef-8b51-49ca-bba8-70037320358c","keyframes":{"transform":["translate3d(0px, 382.25294%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Enjoy this delightful recipe that combines warmth, flavour, and a pinch of Bollywood charm! Credits: Your Food Lab/YouTube