Thursday, July 3, 2014

mutton curry

I eat mutton curry once in a blue moon
and today I was craving for it as I've not had it for a long time
check with your butcher on the most tender part to cook
my butcher recommended the leg steak for this recipe
but I must say I've tasted other juicier and tastier parts of mutton ;)

Here's how I cook the curry:

first and foremost prepare the mutton (300 gram)

marinate the mutton with grated 1" ginger and 3 grated garlic..keep aside

heat 2 Tabsp cooking oil in a pot over medium heat

while the oil is heating up toss in 1 cinnamon stick, 1 star anise, 5 cloves and 2 cardamom

add in 1 diced onion and sautee while adding some fresh cilantro to infuse the aroma

when the onions turns transparent put in the marinated mutton, curry paste and 1 cut potato

I mix Baba Curry powder for mutton (25gram) with enough water to form smooth curry paste

stir all the ingredients well so that the mutton is evenly covered with the curry paste

add in water just enough to cover the mutton and allow to boil for 20 mins

test the mutton to see if it is cooked by eating a piece of it

taste good? it is cooked then..otherwise add in some water and allow it to boil for another 5 mins

once cooked add in 2 cut tomatoes and 2 cut red chillies..allow to boil

when the vegetables are cooked add in 2 Tabsp yoghurt and 1 teasp salt and mix really well

let the curry gravy boil before bringing it to simmer and add in juice of 1/4 lemon

final taste for spiciness, creaminess and sourness with salt

turn off the fire and add in more fresh cilantro over the curry

let the mutton rest before serving

indulge!!! :)

a word on the mutton
always choose the most tender part of the mutton to cook 
however for a silky taste you may want to choose shank or shin but you 
need to boil it separately beforehand as it takes a while to cook probably about 1-2 hours
a good pressure cooker would be helpful as the cooking time is greatly reduced

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