Tuesday, April 13, 2010

Mutton masala

For meat lovers, this is a rich and delicious recipe. I have finely selected the spices and added extra richness with cashew nut paste and coconut milk. Here at home, It was a hit. Hope you'll would try this recipe as well. I bet this would be "finger licking good"

Chopped mutton - 1 Kg
big onions sliced - 1 cup
green chillies - 2nos
curry leaves - 2 stalks
cashew nut paste - 2 tbsp
brown onion paste - 2 tbsp
thick coconut milk - 1 cup
Salt to taste
oil - 4 tbsp
water for cooking

For the marinade:
Chilly powder - 2 tbsp
coriander powder - 1 tbsp
pepper powder - 1 tbsp
jeera powder - 1/4 tsp
tumeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
ginger-garlic paste - 2 tbsp

Marinade mutton with ginger-garlic paste and all the powders( like chilly, tumeric, garam masala, pepper, jeera, coriander) for about 10 min. Heat oil fry sliced onions ,green chillies slit lengthwise and curry leaves. Add marinated mutton, thick coconut milk, salt, just enough water to cover the meat and cook(Use a pressure cooker if the meat is too hard). When its almost done, add cashew nut paste and brown onion paste and cook for another 5 minutes. Garnish with coriander leaves and serve

If the meat is too hard, a meat tenderizer( or raw papaya paste) may be used to marinade the meat. I have added boneless meat in this recipe, but you'll can add meat along with bone, if you'll wish to do so.To make brown onion paste here is the recipe... Heat oil in a wok( kadai), add 3 tbsp oil add chopped onions and saute until its brown( dark in color, not just golden brown).Turn off the flame, cool and grind this into a fine paste( don't add water). Store in airtight container and refrigerator. This can be made in large quantity and can be stored for about a month.

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