Wednesday, July 8, 2015

Mughlai Mutton Curry

This Mutton curry dish is basic , yet very full on taste and so much of my type of curry dish.
Mutton should be marinated well , so then it cooks better and retain good moisture to keep it soft.You can  use lamb meat for this recipe , though I like the goat taste too:)) 
This is a wholesome non vegetarian dish and I'm sure when you try to make it, you will keep making it often.


Ingredients
2 pounds mutton leg cut into 2 inch cubes ( with or without the bones) wash and cleaned
1 inch ginger freshly grated
1 clove garlic grated 
1/4 cup  plain yogurt
salt to taste
1 tsp Everest meat masala
1 tsp chopped green chilies 
1/2 fresh lemon juice
For Gravy
2 medium sized onions peeled and chopped fine
1/2 cup  tomatoes pureed'
1 tbsp freshly grated ginger garlic paste
1 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
4 to 5 small cardamons
1/4 cup Vegetable oil 


Mutton Curry!!

Method:
For marinate
Wash the mutton pieces, and marinate in a medium size bowl, add in curd, lemon juice, salt, ginger garlic paste, meat masala (available in Indian grocery) . Mix all together and keep aside for about an hour.
For gravy
1. Heat 1/4 cup oil in a pressure cooker (faster way to cook) add cumin seeds, small cardamon, bay leaf, cinnamon stick,Add in the onions, continue to cook the onions on medium heat till they appear light golden in color. Add in the marinated mutton, keep stirring and cooking for approximately 10 minutes, till oil separates on the sides.Add in red chili powder, turmeric, and check for salt, add little more if required.
2. Add in pureed tomatoes, stir in 1 cup water and close the pressure cooker to cook further on medium heat for 2 whistles.Turnoff burner and the lid of the cooker closed for another 10 minutes.Pour the ready curry into a serving dish and garnish with freshly cut coriander leaves.
Serve hot with rotis/naan or rice.



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