Saturday, 7 March 2015

Mutton Alu Tari

Alu's taste fabulous in mutton or chicken gravy - mush better than the protein itself .I like to deep fry the potatoes , set aside after making a few pricks in them with a toothpick.
This recipe has a very interesting paste mix which I have adapted used from Sumeet Nair's The Bangla Table.
750 Grams Mutton.
5-7 Medium Potato- Deep Fried - then cut into two pieces.
20 Dried Red Chilies - Break into two , discarding some seeds if you want less heat.
200 Grams Tomato Puree.
200 Grams Onions Chopped.
5 Tablespoons Minced Garlic.
1 Tablespoon Ginger Paste.
2" Cinnamon Stick.
7-10 Green Cardamon.
5-7 Laung / Cloves.
1-2 Tej Putta
3 Tablespoon Wet Paste
150 Ml Water.
200 Ml Mustard Oil
100 Ml Ghee

Wet Paste:
This is a lovely paste to have handy in the fridge - Goes with almost any curry.
1/4 Cup Oil
1/4 Cup Fennel Seeds.
1/4 Cup Cumin Seeds.
2 Tablespoons Khas Khas / White Poppy Seeds.
70 Grams Garlic.
4 1/2 Teaspoons Bengal Gram Dal.
1 Cup Grated Coconut.
In medium hot oil add in all the seeds , then dal and 30 seconds later coconut and garlic.Stir once , remove from heat , cool and grind to a fine paste .
Heat oil , add tej putta , cinnamon , green cardamon and laung . When aromatic add onions and brown nicely , now add the mutton and give it a good bhuno till nearly half cooked.At this stage add tomato puree , ginger and garlic and salt and cook covered till oil separates.Your mutton will be 80% done.
Add the wet paste ,water and potatoes - you can either cook it covered till done or give just one whistle in the cooker .When done heat up the ghee and pour over the mutton , stir and leave covered till you are ready to eat. The verdict is always finger licking delicious !

Sikandalous Cuisine

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