In my kitchen, weekends are very elaborate. Not too elaborate too. Ok…I mean I make time-taking yummy recipes then and the same goes for dinner too….unlike the week-days, where I do quick recipes for every meal of the day.
This is the 1st time I made mutton/lamb curry, so I was very careful and yep, it paid. The outcome was very yummy. I should say we got nice tender meat too, which added to the rich n tasty gravy. While searching the net for the recipes, I read somewhere to add saunf/fennel seeds in the recipe. We don use much of saunf in our recipes. Though skeptic about it, my experimenting nature gave in. True. fennel/saunf adds an extra flavour and enhances the dish.
I went along with my taste buds and added the ingredients and it was a hit. It was finger-licking good.
Serves : 4
- 500 gm Mutton/Lamb (medium pieces)
- 2 medium Onions
- 3 Large Tomatoes
- 4-5 Red Dry chillies
- Cashewnut (handful)
- 2 tsp Ginger paste
- 2 tsp Garlic paste
- 3-4 Green Chillies ( slit )
- 1 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 sprig Curry Leaves
- 1 inch Cinnamon Stick
- 3-4 Cloves
- 2-3 Cardamom
- 1 tsp Fennel Seeds/Saunf
– In a cooker, heat some oil. To it, add roughly chopped onions, tomatoes, red chillies, cashewnuts and a bit of salt. Cover and cook till mushy, to keep the moisture. Once cooked, keep aside to cool.
– Meanwhile clean the mutton pieces and keep aside.
– Grind the cooled onion-tomato mixture. (No water is needed as the moisture is retained)
– In the same cooker, heat some oil, add the cinnamon, cloves and cardamom. When the nice aroma comes, add saunf/fennel to it. When it starts to brown, add turmeric powder (the rawness of turmeric disappears).
– Add ginger paste, garlic paste, curry leaves, green chillies and give a nice mix till the raw flavour is lost and the green chillies start browning. Add the powders (red chilli and coriander), give a nice mix for a minute.
– Add the onion-tomato puree to it and stir for 3-4 minutes. check the seasoning at this stage.
– Add the mutton pieces, give a good stir, close the cooker and cook for 4-5 whistles or till done.
– When the cooker is opened, and if gravy is less, add some water and let it simmer till desired consistency is reached.
– Check and adjust the seasoning. garnish with coriander leaves.
** Serve with rice, any breads. I’m sure it must be heavenly with pooris. Tastes much better after 3-4 hours.
** I added 4 tomatoes in it, so no need to add water for the gravy, but it was a bit tomato-ey. I wouldnt mind going for 3 now.
** Every ingredient in this could be added as per the taste.
** Though hot-ness is added in 3 forms (red chilli powder, green chilli, fried red chilli) in the recipe, the sweetness of the onions and cashewnuts and the sourness of the tomatoes have balanced it very well. So I recommend it.