Tuesday, 19 March 2013

Mutton With Herbs

This recipe has been adapted from a Camellia Punjabi recipe . Origins of the recipe are from the Konkan coast .

Step 1:
1 Kg Mutton
1.5 Teaspoon Ginger Paste.
1.5 Teaspoon Garlic Paste.
Salt.
1 Teaspoon Cumin / Jeera Powder.
1 Tablespoon Freshly Ground Black Pepper .
2 Tablespoons Curd.
Marinate the mutton in the above for a few hours / overnight .

Step 2 :
1 Cup Coriander Leaves.
1/3 Cup Mint Leaves .
20 Skinned Almonds ( Or Unroasted Cashew Nuts )
1/2 Cup Grated Coconut.
8-10 Green Chilies.1 Teaspoon Mustard Seeds ( Used Rai ).
Make a paste of the above .

Step 3:
150 Grams Grated Onions
1 Stick Cinnamon.
2-3 Green Cardamons.
2-3 Cloves.
2-3 Tablespoon Curd + 1 Cup Water.
1 Teaspoon Freshly Ground Pepper.
1 Tablespoon Lemon Juice.
1/2 Teaspoon Garam Masala.

Heat ghee/oil , when hot add the cinnamon , cloves and cardamon . Once they emit that lovely aroma ( 30 seconds ) add onion and cook over medium heat till golden brown - about 15 minutes .Now add the mutton , increase heat and cook to seal the mutton - about 5-7 minutes.

Lower heat add the curd and cook meat covered on low heat , stir occasionally , keep adding water always maintaining a thick gravy .( *****SHORT CUT STARTS ) When meat is 75 % done , add the green paste and allow the meat to simmer in it till done.When ready to serve add garam masala , pepper and lemon juice . The dish has a medium thick gravy and is delicious !
 
*****Take a short cut - pressure cook the meat at this stage for  whistle , cool and then proceed as per recipe .

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