Mutton Curry AKA Lamb Cary originated from Punjab. It is a mixture of Lamb meat and vegetables combined together in a really awed dish. It is served in one of the Best Indian Restaurant at st Gallen. Why? Because of its mouthwatering taste and flavor that makes it deliciously awe.
The Ingredients:
- 250 g mutton pieces
- 2 tablespoon oil
- 2 tablespoon ghee
- 2 cardamoms
- 4 to 5 cloves
- 1 tablespoon black pepper
- 2 cinnamons
- 1 or 2 bay leaves
- 2 onions
- 1 and a ½ tablespoon ginger garlic paste
- ¼ tablespoon turmeric powder
- 1 tablespoon chili powder
- 1 and a ½ tablespoon coriander powder
- 2 tomatoes
- ½ cup yogurt
- ¼ teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves
Let’s get to the kitchen and make this delicious recipe at your own home:
Method:
- Wash mutton pieces, drain water and keep them aside.
- Heat oil and ghee and add cardamom, cloves, black pepper, cinnamons and bay leaves in the fry pan.
- After a minute or two, add onions and salt to taste.
- Stir till the onion until it becomes light brown.
- Add ginger garlic paste and stir until the raw smell disappears.
- Now add red chili powder, turmeric powder and coriander powder.
- Stir well and then add mashed tomatoes in the fry pan.
- Cook until the oil separates out from the gravy and tomatoes turn pulpy.
- Now add mutton pieces and mix the gravy well.
- Stir lightly and cook for at least 5 minutes then add yogurt and stir again.
- Cook further for another 5 minutes and add 2 cups of water then stir well.
- To make mutton juicy and edible, transfer the recipe into a pressure cooker and cook for about 10 to 15 minutes until the mutton tenders. (about 4 whistles to be cooked at)
- After turning the pressure cooker off, add some garam masala, and fresh coriander leaves still well and you are ready to serve the delicious lamb curry to yourself or your guests.
- Serve to 2 people with rice or traditional loaf (chapatti, naan or roti).
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