Ingredients for Mutton Curry:
- Mutton with bones- 500 gm
Whole Spices:
- Cardamom- 3
- Black Peppercorns- 10
Tomato-Cashew Paste:
- Cashew nuts- 10
- Red Chilies- 3
- Green Cardamom- 3-4
- Cloves- 3
- Cinnamon- 2" piece
- Tomato quartered, medium- 3
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmir Chili Powder- 1 tsp
- Red Chili Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Olive Oil- 3 tbsp
- 2 Large potato cut into quarters
- Salt to taste
Preparation:
- Take a pan and add the cashew nuts, red chilies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 min. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and grind it coarsely. Now add the quartered tomatoes into the blender and grind it into a smooth paste.
Process:
- In a pan add olive oil. Once the oil is hot add the potatoes and shallow fry them till they are golden brown. Keep the potatoes at the side
- Heat oil in a pressure cooker and add the cardamoms, and peppercorns . Once it splutters, add the mutton pieces and sear it on high heat for 4-5 min till it’s browned Separate the meat pieces with bones and cook them in the pressure on medium flame with one whistle. Once the cooker cools down open the cooker add the remaining meat.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 min till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 min.
- Add the pieces of potatoes.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 min till the masala is cooked and oil separates.
- Add 300 ml water, give a mix and pressure cook for 1 whistle. Allow the pressure cooker to release pressure and then open the lid.
- If the gravy is too thick add water to it and boil the curry for about 2-3 min.
- Serve hot with dosa, chapati or rice
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