Thursday, September 2, 2010

Lazy Mutton Curry after a Lazy Summer Break

I know it's been a long time since our last post. Well sis was here in India for the summer vacations and we went on a long and fun break which at the end got over all too quickly. Many of our fans have been checking in to find out why the sudden break and also prodding us for a new post. Sorry to keep you all waiting.

Well, about the Mutton curry - There have been many a times by 7:00 pm I am left wondering what do I make for dinner. This is specially for people who've had this same experience. It's a very easy one dish mutton curry, the ingredients of which will definitely be in any indian kitchen - unless of course you have mutton in the freezer. And the good thing about this is, it tastes really good and can go with Appam, Parathas, White Rice or anything else. Don't be fooled by the redness of the dish thinking that it may be spicy, it's just the Tomatoes. In fact I increased the chilly powder and added some pepper too when I adapted it from the original which is from Shabs cuisine. You can also increase the water if you want more gravy or keep it on the fire for longer if you want to decrease the gravy.

So here goes the recipe:

500g Mutton cubed and washed
2 medium size onions chopped finely ( I used a a chopper)
2 (heaped) tsp ginger -garlic paste
2 medium tomatoes dices
2 Tsp Kashmiri Chilli powder
1 ½ Tsp Coriander powder
½ tsp Turmeric powder
½ tsp garam masala
1/2 tsp lightly crushed pepper
½ cup water
2 twigs curry leaves
Salt to taste

- Heat oil in a pressure pan and when hot add the chopped onions and saute till it starts to turn brown.
- Add the ginger garlic paster and saute for same time.
- Add all the masala powders including salt and few curry leaves and saute.
- Add in the chopped tomatoes and a little water and allow to cook till soft and oil separates.
- Add the meat and stir in high heat for some time.
- Add the water and pressure cook till done. (It took me 5 whistles and 5 min on low flame and it was just perfectly cooked).
- When the pressure is fully gone, open the pan and add the remaining curry leaves and adjust seasoning.

Now its ready to serve.
It was quite simple to prepare and used just one dish for the cooking, but the end of it all it was really worth it (we had it with parathas ;) ) !!! Am sure it will taste good with beef too.


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