Friday, June 11, 2010

Ginger mutton


Ginger is a root which is used round the world for its medicinal value and culinary purposes. Ginger flavoured meat!!! Huh, can't imagine any other flavours.... This ginger aids digestion, and is anti-inflammatory and anti bacterial in nature. Ginger tea is proved to be very beneficial after food. Goat meat, and ginger goes really well...I usually try out new recipes with this same combination. Here is one....

Ingredients:
Mutton - 1 kilo
Turmeric powder - 1/4 tsp
Ginger (large 2" root) - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tbsp
Garam masala - 1 tsp
Soya sauce - 1 tbsp
Meat stock cube - 1 nos
Green chillies - 2 nos
Oil - 4 tbsp
Salt for taste

Method:
Pressure cook the meat with just enough water to cover it, along with salt and turmeric powder. Once its done, drain the stock into another clean vessel and keep aside. In a wok, heat oil, add the meat along with chilly powder, finely sliced fresh ginger and stir fry for a min. Mix the meat stock cube along with the drained stock and pour it into the wok. Add garam masala powder, pepper powder, and stir fry till water evaporates. Now add the soya sauce, green chillies (slit lengthwise) and stir for a min. Serve hot garnished with coriander leaves.

Note:
Ginger paste can be used instead of fresh ginger, but the flavour from fresh ginger is so unique and I prefer to use them in my cooking.

26 comments:

  1. Love the strong taste of ginger in Mutton dishes, looks yum.

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  2. u r right rach,my condition was almost equal to u only, but with my mother-in-laws help i was able to manage...my hubby srinu never complain about that in fact if i made simple potato fry he used to appreciate me a lot....i also agree with ur point that food is not the only thing 2 win a person but in arrange marriage each small small moments make pair the more close and i feeling food plays an important role in it...

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  3. I use to make mutton with only garlic, but not with only ginger, is it like Indochinese version, love the look of it, makes me feel so hungry:-)

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  4. Nice to hear that sathya :)

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  5. Thanks Umm :) Oh yes, this was a Indo-chinese version, hence I placed it under fusion food :) I make mutton with lots of garlic too (but prefer that for chicken)

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  6. wow..mutton looks amazing and tempting!! great pics too...

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  7. Love ginger flovor in mutton..I too add them quite generously:)..looks so yum.

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  8. i love ginger flavour too, i usually prepare ginger rice but never tried this flavour in nonveg dishes, now will surely try and with chicken...

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  9. Thanks Sushma :) I guess ginger goes well with mutton and garlic with chicken :)

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  10. Generally I use lot of garlic flakes while cooking mutton and 1 inch ginger for 1 kg meat. this sounds great...will try this process this sunday. Looks tempting

    Deepa
    Hamaree Rasoi

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  11. Ginger mutton looks delicious, i love ginger flavoured non vegetarian dishes..truly tempting..

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  12. Thanks Deepa :) I said 2 inch piece (1 nos) finely sliced. It should be very fresh and tender so that mildest flavours are released. Not 1 inch piece :)

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  13. Hi Rach,

    Thanks for visiting my blog,you have a lovely space too..Do keep on visiting..Prepartion and use of spice is amazing..can we do this in veggie version..which vegetable goes well with this,plz let me know..

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  14. Thanks Leena :) veggies don't require so much of ginger, the flavour would be too strong (in meat, its just fine). You can substitute ginger with garlic, and meat stock cube, with veg stock cube or tomato aroma cube and can try it with veggies like asparagus, mushrooms, cauliflower, broccoli, baby corn, etc. I have couple of veg recipes in my blog, and most weekends I blog veg recipes... U can have a look at them :)

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  15. Thanks Rach for your quick suggestion.. I will try for sure!

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  16. Ahaa..Ginger mutton!! Interesting recipe, Rach..Love the flavor of ginger and garlic in non-veg dishes..

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