I felt it had been quite some time since I cooked something with mutton. This dish was another experiment that was a success. The mutton wa...
I felt it had been quite some time since I cooked something with mutton. This dish was another experiment that was a success. The mutton was so tender that i initially thought of cooking without a pressure pan but then shifted it to the pressure pan as it was taking long and i just could not wait to have my dinner.I made some jeera rice to go with it and it tasted awesome!!! :)
Mutton – ½ kg
Oil – 3 tbsp + 1 tbsp
Cinnamon – 1 inch
Green cardamom – 2
Cloves – 5
Bay leaf - 1
Onion – 2 medium – chopped into medium pieces
Fresh Cream – ¼ cup
Green chillies – 3 – slit
Tomato – 1 – cut into cubes
Coriander leaves – ½ cup – chopped
Water as needed
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Poppy seeds – 2 tbsp – dry roasted and ground into fine paste using some water
Yogurt – 1 cup
Mix all the ingredients under ‘For Marinade’ in a bowl. Add the mutton pieces and mix it well with the masala. Leave it in the fridge for 2-4 hours.
Heat 3 tbsp of oil in a pressure pan. Add cinnamon, cardamom, cloves and bay leaf. Sauté till you get the aroma of the spices. Add onion and sauté till it turns golden brown. Add the marinated mutton along with the marinade. Sauté for 10 mins. Add around 1-2 cups water and pressure cook till the meat is tender. This might take around 6-8 whistles. Once the pressure is down uncover the lid and let it cook on high flame so that the extra water gets evaporated and you get the desired consistency. Check for seasoning. Add fresh cream and cook for another 2 mins.
Take another pan and heat 1 tbsp oil. Add green chillies and sauté till they are crisp. Add tomatoes and sauté only for a few secs. Make sure the tomatoes don’t get soft and pulpy. They need to retain their cube shape. You just need to stir fry the tomatoes and add this mixture (with oil) over the mutton gravy.
Garnish it with coriander leaves. Serve hot with buttered rotis/jeera rice.
ü Adjust the amount of oil and spices according to your taste.
ü You can add more tomatoes if you want the dish to look more colorful Do not make it soft or pulpy. It needs to be in cube shape and look stir fried.