Indian native mutton curry is a hand licking preparation prepared through Indian lamb or goat meat. It goes perfectly with rice, Pulao, beef Biryanis, Rotis, puris as well as naans. I am showing a person an easy and less time-consuming approach to cooking this delicious meal.
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Serves-2-3
Cooking time - 1 hr
Difficulty level - simple
Preparation time - 1 hr
Ingredients -
- Mutton bits of medium size - 0.5 kgs
- Yoghurt - two hundred gms
- Green papaya roughly grated 3-4 tbsp
- Turmeric natural powder - 1tsp
- Coriander powder snow - 1 tsp
- Cumin powder - 1/2 teaspoon
- Red chilly powder -- 1/3 tsp
- Garam Masala powder or hot liven mix - 1 teaspoon
- Green cardamom pods: 4
- Black cardamom rapid 1 pod
- Cinnamon stays - ½ inch pieces-2-3
- Cloves - 2-3
- These types of leaves - 3
- Cumin seeds - 1/2 teaspoon
- Dry red chilly instructions whole 2 pieces
- Eco-friendly chilli -1 crushed
- Turmeric paste -2 tsp
- Garlic herb paste - 2 teaspoons
- Sugar - 1/2 teaspoon
- Salt to taste
- Onions two medium sized - sliced
- Tomatoes - two moderate size puree
- Hot water -- 500 ml
- Cooking medium: mustard oil or white-coloured oil- 100 ml
- Ghee - 1 Tsp
- Coriander leaves for garnishing
Method
- Marinate the mutton items with the yoghurt, ginger garlic herb paste, grated papaya, eco-friendly chilly and all the powder spices except the Garam masala for about 50 a few minutes.
- In a thick bottomed pan put the oil. Launched hot give the sugar and also heat it till this turns into caramel. This gives the rich colour to the gravy. Then give the cumin seed products, bay leaves, and the entire red chillies. After the seed crackle, pour the cut onions and fry until golden brown.
- After that pour the meat (without the liquid portion of the actual marinade) first and prepare for about 7-10 mins within a medium to high fire. Then reduce the flame along with cover with a lid.
- Cook for another 25 minutes in a low flame along with occasional stirring.
- Once the oil starts to separate flare up the mutton spices nicely. Then pour the remaining liquid marinade and the tomato puree and cook protected in a low- medium flare for another 15 mins. Include salt to taste.
- Now add hot water, in addition, to transfer the whole into a stress cooker.
- Pressure prepare food for about 10 mins right up until the meat gets smooth.
- When done, include the Garam Masala powdered and the ghee and include again for five moments.
- Garnish with coriander leaves (optional) and provide hot.
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Tips:
- Roughly grated papaya used to marinate, the actual meat softer and requires less time to cook.
- In place of yoghurt, you can also utilize 3 tsp of vinegar white. The yoghurt makes the gravy richer and more flavorful.
- three. Garam masala powder is principally a mixture of green and dark cardamoms, cloves and cinnamons.