Sunday, January 10, 2010

Mutton in creamy fenugreek gravey

Happy new year! No, I wasn't delayed because of some post new year celebration hangover...I was just plain busy at work. During the run up to the new year, I decided to try my hand at a mutton dish that I came across here.

I found a half KG pack of boneless mutton cubes at Spar, and so I decided to use that. Below is a snap of the ingredients I used. One thing that I missed pointing out in the image is that next to the coriander seeds are fenugreek seeds as well.

Make a paste of the above ingredients (I had half a yellow capcicum, and I so I added it - you can add anything else you want, or don't add anything in place of it at all - no problemo). Once you get a paste, use it to marinate the mutton and add some salt and curd to the mutton and refrigerate for around 3 hours (I also added something like 2 teaspoons of pepper to the mutton which later turned out to be a little spicy, so you may wanna skip the pepper unless you really love spicy food). Also, at the time of making the marinade, I didn't have cumin seeds (mom bought them later in the evening), so you could add a teaspoon of cumin seeds to the marinade as well.

Remove the mutton an hour before you're gonna toss it over the flame...give it some time to thaw. To start off, take a deep dish (I used one of our pressure cooker vessels itself) and heat it and add 2 table spoons of ghee (clarified butter), and toss in a teaspoon of cumin seeds, about 8 cloves of garlic minced, and one onion cut (I cut them into rings, you can cut them any way you like). Sauté this until the onions are golden in colour.

Add the mutton to the pot and continue to cook. Add some water to the mixture (amount should vary depending on how thick you'd like the gravy to be).

Add some coriander leaves and fenugreek leaves to the pot and mix everything properly. I also added a couple of small potatoes (cut them into small cubes) and then pressure cooked the whole thing until the mutton was soft. If you have all the time in the world, and/or if gas doesn't cost you a bomb, then you could allow the mixture to simmer on the flame until the meat is soft. I prefer the pressure cooking method :)


The proportions of the ingredients:
2 tsp coriander seeds
1 tsp fenugreek seeds
8 cloves of garlic
1 inch ginger piece sliced
1 onion chopped
2 green chilies
1 tsp chili flakes
6 cloves
1/2 tsp turmeric
1 cup curd
salt to taste
pepper (optional)
1 onion sliced
1 tsp cumin seeds
2 tbsp ghee
2 small potatoes, chopped to small cubes
Handful of chopped coriander leaves
Handful of chopped fenugreek leaves
1/2 kg lamb

Make a marinade out of all the ingredients and add 1/2 a cup of the curd to the marinade and allow the meat to marinate for 3 hours. Then slice an onion and some add a tsp of cumin to 2 tbsp of ghee in a deep vessel. Fry until golden, and then add the meat. Add the coriander and fenugreek leaves and add water depending on how thick you wan the gravy to be. Add the potatoes into the pot and pressure cook until the meat is soft and tender. Add the remaining curd into this, and Bob's your uncle.

1 comment:

neetha shetty said...

will try & give u the verdict.. I had once tried ur ghee roast.. BIG FLOP:-(... let me try this one..


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