Ingredients Serves 4
To Marinate and Pressure Cook
- Mutton…………………………..350 grams (Cut into small pieces, wash and drain)
- Curd………………………………1 Tablespoon
- Salt…………………………….…3/4 Teaspoon
- Pepper Powder……………….1/2 Teaspoon
- Garam Masala Powder……1/4 Teaspoon
- Oil………………………….......1 + 1 Tablespoons
- Crushed whole Spices…....4 Cardamom pods, 6 Cloves and 1 small Cinnamon piece
- Onion sliced…………….......1/2 cup
- Ginger chopped…….…......1 1/2 Tablespoons
- Garlic chopped…………......1 1/2 Tablespoons
- Indian Green Chilly.....…..3-4 slit
- Potato cubed………….........2 medium
- Thin Coconut Milk…........1 cup (mix 1/3 cup thick coconut milk with 2/3 cups water)
- Thick coconut milk...….....1 cup
- Shallots sliced……………….2
- Curry leaves………………….2-3 sprigs
- All purpose flour/ Maida...1 teaspoon
- Water……………………….….1/4 cup
- Garam Masala Powder…...1/2 Teaspoon
- Tomato sliced………………..1/2 big
- Vinegar………………………...1/4 Teaspoon
- Coriander Leaves.........…..2 Tablespoons (chopped)
- Marinate Mutton cubes with all the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
- Pressure cook with 3/4 cups Water till the Meat is done. (In my Pressure Cooker it took only 4 whistles, but time it according to your cooking conditions)
- Heat a tablespoon of Oil in a pan on medium high heat and fry the crushed Whole Spices until fragrant.
- Add sliced Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf and saute till they are wilted.
- Add the cooked Mutton together with the gravy, cubed Potatoes and the thin Coconut milk. Cover the pan and let it cook.
- When the Potatoes are almost cooked add the Tomato and let it cook through.
- Heat 1 ½ Tablespoons of Oil in another pan on medium low heat and saute sliced Shallots and Curry leaves and let it brown.
- Add All Purpose Flour and saute till the raw smell is gone. Mix in ¼ cup of Water until smooth.
- Add this to the Stew and let it boil. (Reduce the gravy a bit if there is too much.)
- Add thick Coconut milk, Garam Masala Powder, Vinegar and chopped Coriander leaves; let it start to boil along the edges.
- Add Salt and Pepper Powder if needed.
- Switch off the heat and serve hot with Appam or Bread.
- If you are health conscious or don’t want too much of the ‘lambiness’ follow this: Once the Meat is cooked, remove all the pieces and put the gravy for 1 hour in the fridge or 30 minutes in the freezer. By this time all the fat will be solidified on top of the gravy. Remove it with a spoon and follow the rest of the cooking.
Make it, enjoy the deliciousness and
serve it to your family with love…
2 comments:
delicious mutton curry
Mutton Stew looks delicious and yum.
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