Showing posts with label mutton curry. Show all posts
Showing posts with label mutton curry. Show all posts

Saturday, January 30, 2010

Mutton Curry

Tried and tasted by Nivedita
Hi All,
What I will write about this recipe! I just love it. This curry goes well with rotti, chapati, idiappam, dosa, rice noodles,bread and the list goes on..... I am missing the aroma I get when it is cooked and ready to eat! The whole building or chawl or area where ever you are staying will come to know that what is cooked in your house!! 
Mutton curry, easy to make, good to eat and can keep for 2 days and save your time to cook. 2 days in the sense, the day you cook it and the very next day., Not good to keep it for more than that.
(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)
I am coming to the recipe,
Mutton - 1/2 kilo

Apply salt and turmeric to the chops for half an hour. Then clean it 2 to 3 times with good water.

For marinating,
Ginger and Garlic paste - 1 tbsp each
Oil - 1 tbsp
Curds - 2 tbsp
Salt - 1 tbsp
Garam masala(ready) - 1 tsp
Marinate the mutton with above ingredients at least for 2 hours. If it is marinated over night, it tastes better as mutton will be tender and all the flavors goes inside it.
Once it is marinated, Transfer it into a cooker and give 3 to 4 whistles. Remove the stock and keep aside to add it to the curry.

For curry masala
Onion - 3 big, washed and chopped
Tomato - 2 big, washed and chopped
Fresh coconut - 1/4 cup grated
Cardamom - 3 
Cloves - 3
Cinnamon - 1
Poppy seeds - 2 tbsp
Shajeera - 1 tsp
Nut meg powder - 1/2 tsp
Put all the ingredients directly in the mixer and grind it into a fine paste.

For tempering,
Onion - 1 big, washed and chopped into thin slices
Curds - 2 tbsp
Bay leaf - 1
Chilly powder - 3 tbsp
Oil - 1/2 cup or 1/4 cup as per your diet. But this curry tastes better with more oil
Ginger garlic paste - 1 tsp
Mutton stock
Salt to taste
Coriander or dhania powder - 1 tbsp
Haldi or turmeric powder - 1 tsp

Final step:
Take a thick bottomed kadai or cooker. Keep on high flame and add oil. When the oil is hot add chopped onion and fry on high flame till the onion becomes brown. Reduce the flame, add bay leaf, ginger garlic paste. When the raw smell of the paste goes, add the ground paste. Roast the masala till it turns out brown and starts leaving oil on the sides. The raw smell of onion should go.
Add curds, salt, dhania powder and turmeric powder. Mix properly and add cooked mutton. Again roast it for some time. Now add the mutton stock and more hot water if required. Cover the lid and cook it for 15 to 20 minutes. Check the seasoning.
Garnish with fresh coriander and serve it with a slice of lime and onion.


Sending this one to Srilekha's  EFM - MUTTON SERIES! event. 
[efm+series.jpg]


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