Mutton Mazedar
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...
http://tanyasrecipez.blogspot.com/2013/10/mutton-mazedar.html
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!!! :)
Ingredients
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
For Marinade
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Salt
Poppy seeds – 2 tbsp – dry roasted
and ground into fine paste using some water
Yogurt – 1 cup
Method
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.
My Notes
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.