Mutton Curry by Jen
Mutton – 1 kg
Yoghurt – 2-3 tbsp
Ginger-garlic paste – 2 tsp
Red chilly powder – 1 heaped tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – 1 tsp
Corriander seeds – 2 tsp
Poppy seeds – 1 tsp
Cinnamon – Two 1” sticks
Green Cardamom – 4
Cloves – 3
Fennel seeds – 1 tsp
Coconut – 1/2 of one (if fresh) or 1 small cup (if dessicated)
Onion – 4 medium sized – chopped
Tomato – 4 medium sized – chopped
Green chillies – 2
Coriander leaves – 1 bunch – chopped
Salt – as reqd
Oil – 2 tbsp
Marinate the mutton with yoghurt, salt, ¼ tsp turmeric and a tsp of ginger-garlic paste for 2 hours.
Roast together coconut, whole garam masalas (cinnamon, cardamom, cloves and fennel), coriander seeds and poppy seeds for a few minutes, making sure it doesn’t burn.
When the aroma starts coming out, take it off the fire and let it cool. When cool, add to it the chilli powders and coriander powder grind it in a mixer and make a smooth paste by adding water in required quantity (don’t add too much water though).
Heat oil in a cooker. Saute the onions and once the onions turn brown and translucent, add the ginger-garlic paste and fry for a few minutes. Then add the remaining turmeric powder turmeric powder and fry for a minute. Then add the chopped coriander leaves and after frying for a few minutes, add the masala paste and fry it for 4-5 minutes.
Now put in the marinated mutton pieces and mix well with the masala – frying for a few minutes.
Add salt and tomatoes and mix well. Now either cook over a slow flame for around an hour (till the mutton is cooked) or put in a pressure cooker and cook upto 2 – 3 whistles.
You can garnish it with chopped coriander before you serve it.
This curry tastes awesome on the next day after cooking – since the spices get into the meat well – so I always cook it one day in advance.