Hey everybody,
It has been some time since I posted the last recipe. I have not been very active in the kitchen lately because my mom was staying with me for a few weeks, preparing the food for both of us. Also, I have been busy with writing a fanfic on my favourite character of Teen Wolf - the adorable douchebag Derek Hale, who is a devastatingly handsome grumpy werewolf on the surface, but really a teddy bear at heart. I have provided a link below if you are interested (you better be, for I spent a lot of time and emotions on it) and therefore had little time to cook.
Anyways, my mom left this afternoon and I prepared a farewell dish for her, which happened to be one of my favourites.
So here we go...
Ingredients:
1 kg mutton with fat (medium pieces, preferably the front leg portion of a goat or you can replace it with lamb as well and it will taste just as good)
1/2 cup lime juice
5 large onions (red/Spanish ones will taste better)
1 whole garlic
1.5" piece of ginger
2 large tomatoes
1/2 cup well-beaten curd (yogurt) (optional)
1 tablespoon of cumin powder
1.5 tablespoon coriander powder (optional)
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder/paprika powder
2 or 3 green chillies (or according to taste)
3/4 teaspoon sugar
4-5 bay leaves
1/2 teaspoon garam masala (or half a teaspoon of baharat whichever is available)
1 teaspoon salt (or to taste)
3/4 cup mustard oil (or any vegetable oil if mustard oil is not available)
Preparation:
First clean the mutton well and pat dry with paper napkin. marinade for 1 hour with lime juice. It will help tenderise the mutton as well as lend a nice flavour. In the meanwhile, slice the onions thinly and chop the garlic finely. Make a paste of ginger in a mixer-grinder with the help of a little water. Roast the garam masala/baharat for half a minute or until the flavour comes out on high flame and set aside. Chop the tomatoes after discarding the seeds.
Now heat mustard oil in a large wok/Dutch oven until smoke comes out. Reduce the heat and wait for half a minute. Put in the bay leaves first. After half a minute, add the sugar. Stir and immediately after and add the chopped garlic. When the garlic gives out a nice aroma, add chopped onions. You have to be very quick otherwise the the sugar will burn and stick to the bottom. You may of course add the sugar after you add the onions in oil just to be on the safer side. Stir fry the onions until pink and glossy and some of them at least has started to take reddish golden colour. Now increase the heat and add the meat pieces one by one. Continuously turn them to make sure they start to brown on all sides. Stir-fry the meat with the aromatics for about 10 minutes. Add the ginger paste. Continue turning the meat pieces after every 1 to 2 minutes. Keep doing it on high flame for about 5 more minutes or until the moisture from the meat evaporates. If the mutton catches the bottom of the pan, then reduce the heat and add a few drops of water. At this point the mutton pieces should look cooked at least from the outside. This is the time to add the chopped tomatoes, whole green chillies (slit them if you can handle the heat) and all the spices, that is: the cumin and coriander powder, garam masala, the turmeric powder the red chilli powder/paprika powder and salt. Now continue stir frying the mutton on low heat. after 10 more minutes, add the curd. Mix with light hand, cover and let it shimmer for a few minutes. Now transfer the the entire curry into a pressure cooker add 1 to 2 cups of warm water (it depends on how long it will cook in the pressure cooker) and pressure cook on high flame for 10 to 15 minutes or until tender. Wait until it cools down. When you open the pressure cooker, you will see the fat has risen to the top and the curry has taken a wonderful reddish-golden hue. This is the best time to taste the seasoning and to see if the mutton has cooked thoroughly or not. If it hasn't, put on the lid and cook the mutton for further 10 minutes. Serve steaming hot with steamed rice or flat bread (roti) or even pita bread. You can garnish it with chopped coriander leaves, but it is not really needed. The sight of a bowl of mutton curry with an angry red gravy is itself a balm for sore eyes.
Try it out and enjoy...
In the meanwhile, here are the links as promised:
No comments:
Post a Comment