An aromatic mutton curry originated from Persia, cooked with classic spices and flavours
Serves 3-4 people
Ingredients
½ kg Mutton (Preferably leg meat with bones)
1 cup onion chopped
2 tbsp Tomato paste
Salt
Whole mixed spices (Cinnamon stick, 2 black cardamoms,4-6 peppercorns, 4 cloves)
1 tsp cumin seeds
2tbsp lemon juice
3/4 cup cooking oil
2 tsp ginger garlic paste
1 tsp salt
Grind to paste:
1 tsp fennel seeds
6 green chillies
A small piece of ginger
4-5 garlic cloves
1 onion (medium size approx 60g)
2 tbsp coriander leaves
1 ½ tsp coriander powder
1 ½ tsp chilli powder
Add some water while grinding to make a paste and keep aside.
Method:
In a pot, pour 1 tbsp cooking oil, add whole mixed spices and cumin seeds. When they start splattering fry the mutton with ginger garlic paste until the water released from the mutton dries out and it acquires a pinkish texture. Add water enough to cover the meat, salt and let it boil. Cover and cook until the meat is tender. Keep the lid tight to ensure there’s enough steam in the pot throughout the process. This should take about 30-35 minutes (cooking time might vary depending upon the quality of mutton).
If using a pressure cooker, after putting the lid, turn the flame to medium and leave it for about 12 minutes. Switch off the flame and open the lid after the pressure is released automatically. Mutton should be tender by now with some water left as well.
When checking the meat, remember not to overcook, as it still needs to cook with the masala in the end for about 15-20 minutes.
In a pan, put the rest of the cooking oil and fry the chopped onions.
Add the prepared paste with tomato paste and lemon juice. Use the water from the boiled meat whilst frying. Avoid adding all the water at once, add some, fry for few minutes and then add the rest.
Finally add the boiled meat and cover and cook on low medium flame until oil floats at the top.
Serve with homemade naans!
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