Happy New Year to all. Hope the new year brings prosperity and happiness in the lives of everyone.
I have not updated my blog for the last few months because I was really busy with my studies. Since I am enjoying my winter break until my college reopens on 9th January, I thought to share a recipe of a mutton curry I prepared recently with you. I got the recipe from a Facebook video and I changed the recipe slightly to suit my taste bud. Hope you all will like it. Thanks for visiting my blog.
1 1/2 kg or 3 pounds mutton
1 heaped tsp turmeric
6-7 cloves of garlic
1 inch ginger (chopped or ground into paste)
3 tbsp yogurt
Salt to taste
Coriander leaves (chopped)
For Spice Paste
5-6 dry red chilies
4-5 green chilies
5-6 garlic cloves
2 heaped tsp cumin seeds
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
1 heaped tsp black peppercorns
2 star anise
3 cinnamon sticks
1 tbsp lemon juice
1) Heat oil and ghee in a pressure cooker. Add turmeric powder, ginger paste and garlic cloves. Sauté for 1 minute. Add mutton and stir to mix everything together. Add 1 1/2 cups of water and put the lid into place. Give 2-3 whistles. (Since I used baby goat, 2-3 whistles were enough to soften the meat, but if you are using adult goat, it may require 4-5 whistles.)
2) After the mutton is softened, open the pressure cooker and separate mutton broth from the meat. Keep the broth aside.
3) For preparing the spice paste, heat a skillet and add cumin seeds, dry red chilies, coriander seeds, fennel seeds, black peppercorns, star anise, cinnamon sticks and cloves. Dry roast the ingredients on medium heat for 5 minutes.
4) In a blender, grind the roasted spices and into the same, add garlic cloves, green chilies, and lemon juice. Blend into a fine paste.
5) Now heat oil or butter or ghee in a wok. Add the spice paste. Add yogurt and stir in. Saute the mixture for 2 minutes. Add mutton broth little by little and saute the mixture for 8-10 minutes. Add the mutton pieces and give a good stir to mix in everything together. Add salt. Cook covered on medium heat for 15-20 minutes, stirring in between occasionally.
6) Garnish with coriander leaves and squeeze lemon juice before serving.