Mutton Curry

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

 ½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

• Using a sharp knife, cut the goat into small pieces.
• Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.
• Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.
• Add the marinated mixture to the pan and stir fry for 3-5 minutes.
• Add the tomatoes, and the lemon juice and stir fry for 5 minutes.
• Add the water, cover and let slimmer over low heat for 35-40 minutes.  (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).
• Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

Mutton Korma

INGREDIENTS

1/2 bowl of oil  1 finely sliced onion  700 gm mutton  3-4 tsp curd  1 bowl of water  1 tbsp salt or to taste  2 tsp coriander powder  1 tsp red chilli powder  1 tsp roughly ground garlic  1 tsp roughly ground ginger  3-4 cloves  2-3 whole green cardamom  2-3 cinnamon sticks  2 tsp fried onions METHOD:Heat the oil in a deep dish, add the finely sliced onions and lightly fry it.  Add the mutton, curd, salt, water, coriander powder, red chilli powder  and stir for a few minutes.  Now add the garlic, ginger, cloves, green cardamom and  the cinnamon sticks and mix well.  Cover it and cook on a slow fire for about 30 mins,  then add the fried onions and stir again.  Cover and cook for an hour or till done.  Garnish with thin deep fried onion rings and serve hot.

Mutton Curry... Punjabi Style

• Mutton-1/2 kg


• Onions- 4 large (pureed)


• Ginger + garlic paste-1 tbsp


• Tomatoes-2 medium (pureed)


• Pure desi ghee-2 tbsp


• Refined oil-4 tbsp


• Curd-1 cup


• Garam masala-1 tbsp


• Cumin seeds-1 tsp


• Deggi mirch-1 tsp


• Salt and black pepper to taste


• add 1 green chilli if you like it hot!

Heat refined oil in a heavy bottom pan, add the onions and cumin seeds and fry till brown now add the ginger+garlic paste and fry again for 2-3 minutes, add tomato puree and fry till masala separates now add the curd and mutton together along with the ghee, garam masala, deggi mirch and salt and pepper, also add 1/2 cup hot water, mix well.Transfer mutton + masala to a pressure cooker and give 8-9 whistles, turn off stove and let pressure drop by itself.Open cooker and check if mutton is done, transfer to the same heavy bottom pan again and roast atleast for 20-30 minutes till dry and browned.

Mutton Curry

Ingredients:

• Mutton:500gm
• Onion : 2
• Tomatoes : 2
• Ginger& Garlic Paste : 3 tbsp
• Oil : 5 tbsp
• Cinnamon stick : 1 inch
• Cloves : 3
• Bay leaves : 2
• Fennel seeds : 1 tbsp
• Turmeric Powder: 1tsp
• Curry leaves : 6 to 8
• Red Chili Powder : 1/2 tbsp
• Coriander powder : 1  tbsp
• Black Pepper : 2 to 3 tbsp ( according to your spice level)
• Coriander leaves : few ( for garnishing)

Method Of Preparation:

1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
2. Add tomatoes and fry them all together for about 5 minutes .
3. Remove them from heat and let it cool for few minutes.
4. Grind ‘em into a smooth paste. Keep it aside.
5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then  add the ginger & garlic paste .
6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little  watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.
12. Garnish it with coriander leaves.