Well again mutton, But definitely a different taste.
Actually a very simple recipe, but you feel you have spent a lot of time in the kitchen because of a culprit in here…..”Miss Plumpy”- Shallots. I love these little roundies a lot. Adding them to some special dishes gives out such good flavours. But preparing them is such a pain-in-the-*** job. Hmm…..But doesnt matter as the end product makes you forget the toil.
I just poured some water along with the mutton in the cooker, instead of allowing it to cook in its own moisture. Well….I din want to take any risk. Because of that, i spent an extra 15 minute simmering the gravy out. Some mistakes are so good that they make us wise with experience.
I have added lots of chillies inspite of the pepper (just pepper wont satisfy an indian foodie). Lot more again as the onion is going to balance them off. more curry leaves too. But trust me, no single flavour was standing out. Everything blended in so perfectly……..Serve it with some plain rice…….people are going to love you extra for the meal you made.
PS : Get ready for a praise filled up day…..i literally mean every hour of the day.
Serves : 4 ( only 3, if you are a mutton lover)
preparation Time : 20 min
Cooking Time : 40 min
- 500 gm Mutton/Lamb pieces
- 2 medium Onions
- 2 medium Tomatoes
- 15 Shallots
- 6-7 Green Chillies
- 1-2 sprigs of Curry Leaves
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 tbsp Crushed Peppercorns
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2-3 Cloves
- 1 inch Cinnamon
- 1 tsp Fennel/Saunf
– Skin the shallots and crush them using a mortar & pestle. Dice the onions. Slit the green chillies. Clean & wash the mutton & keep aside.
– In a cooker, heat oil add half of ( curry leaves, green chillies, onions, crushed shallots) and saute well. Once they are soft add the mutton pieces, salt, red chilli powder and give a good stir for a minute. close the lid and let the mutton cook in its own moisture for about 4-5 whistles or till done.
– Meanwhile, in a pan, heat the remaining oil, add the cloves, cinnamon, saunf and the curry leaves. Once they are done add the ginger & garlic pastes saute till the raw smell goes.
– Add the remaining green chillies, crushed shallots & onions with a bit of salt and cook till soft. Add the turmeric powder, red chilli powder, coriander powder garam masala and stir for a minute. Add the chopped tomatoes and cook till mushy.
– Into the above add the already cooked contents of the cooker. Check & adjust the seasoning. Let it simmer well, till any moisture dries up. (You can leave it if you want any gravy).
– Add the crushed peppercorns and give a good mix and cook for 5 minutes.
– Check the seasoning and serve.
** Onions and Tomatoes have smoothed out the extra heat of the dish.
** Can replace the shallots with onion.
** Goes well with rice, chapathi and poori.