Mutton Paradox
Mutton pieces cooked with selective spices
Recipe by christy gerald of Dubai, AE
Very tasty Mutton dish with thick and tangy gravy.Here is the treasured recipe for u to try at home. Happy Cooking!.
Ingredients
non vegetarian
6 servings
- 1/2 kg mutton pieces-(marinated with 1/4 tsp turmeric powder,3/4 tsp chilli powder and 1 tsp salt for 30 mins at least)
- 3 big onions - chopped fine
- 3 big tomatoes-chopped fine
- 1 1/2 tsp jeera powder
- 1/2 tsp shahjeera(black cumin seeds)
- 4 green chillies-slit lengthwise
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp ginger paste
- 1 1/2 tsp garlic paste
- 1 1/2 tbsp ground paste of(2 tsp poppy seeds + 8 cashewnuts)
- few curry leaves(optional)
- few coriander leaves
- 1 tsp salt
- 2 tbsp refined oil
- 2 tsp ghee
- 150 ml water
Directions
- Heat 2 tbsp oil in a pressure pan and shallow-fry the marinated mutton pieces for 6-7 mins on medium flame till half-done.Take the mutton pieces and keep it aside.
- Heat 2 tsp ghee in the remaining oil,saute the chopped onions and curry leaves(optional) till it turns golden brown.
- Add jeera powder, shahjeera seeds and chopped tomatoes with 1 tsp salt(adding salt here speed-up the cooking of tomatoes) and saute this till the tomatoes begin to melt.
- Add ginger paste and garlic paste,saute this till the rawness goes.
- Then add green chillies,coriander powder and chilli powder and saute well for 2 mins.
- Now add the cashewnut masala and saute for 3 more mins.
- Add the shallow-fried mutton pieces and stir for 10 more mins.
- Then, add 150 ml water and the coriander leaves.Mix this well.Pressure-cook this upto 2 whistles.Turn off the flame.Leave this for-a-while till the pressure releases.
- Garnish with few coriander leaves.Serve this tasty mutton curry hot with rice or Indian breads.