Mutton Curry
Ingredients
- 600 grams Goat Meat
- 1 tsp oil
- 1 Bayleaf
- 1 Black Cardamom
- 1 Green Cardamom
- 1 small cinnamon stick
Instructions
- Put 1 teaspoon oil in a pressure cooker, this is all the oil that will be used in this recipe
- Don't have to make the oil too hot as I will be adding all the masalas together
- After adding 1 teaspoon oil, Bayleaf, Black Cardamom, Green Cardamom, the small cinnamon stick, Clove, Black Pepper Kernels
- Stir the spices together
- Lower the flame
- Add 200 gms chopped onion
- Add garlic paste, ginger paste, turmeric powder, coriander powder, kashmiri chilli powder, green chillies (kashmiri chilli powder gives a nice colour to the dish)
- Add the mutton
- Mix everything well
- Once all the masalas are mixed add about 1/2 cup water to it, some water will come from the mutton and onions as well
- Now pressure cook it on high flame, The mutton cooks really fast because of the onions
- One the whistle goes off, remove the pressure cooker from the flame
- Now I've put the flame on high
- Remove the cooker from the flame as soon as one whistle goes off
- Once the cooker has now cooled down open it
- Now dry the masalas on high flame
- Once it dries up, lower the flame and add the yoghurt
- Now further dry the masalas
- Once the mix has dried up and you can see the oil leaving
- Add the salt and garam masala and mix well
- Add 1 cup water for the gravy - don't add too much, just enough to drown the mutton
- Don't cook for long as the mutton is fully cooked
- Once it starts boiling cook on low flame for 3-4 minutes then cover it with the lid
- Covering helps bring colour to the dish
- Now serve it in a dish, remove the bay leaf when serving
- Garnish this with coriander leaves
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