Fiery Mutton (Semi gravy) Recipe
Mutton has high amounts of protein and conjugated linoleic acid (CLA: which is a supplement that helps weight loss and muscle building). It even helps in prevention of heart disease, diabetes, stress, depression, and cancer. And especially for pregnant or menstrual women it improves blood circulation, prevents anemia and reduces birth defects.
Ingredients:
1/2 kg Mutton (with bone)
1 tablespoon Coriander powder
1 tablespoon Ginger garlic paste
3 tablespoons Red chilli powder (2 Spicy and 1 Kashmiri)
1 tablespoon Turmeric powder
1 1/2 teaspoon Salt
1 1/2 teaspoon Crushed black pepper
1 teaspoon Nutmeg
1/2 Lemon juice or 1 lime juice
4 tablespoon Oil (preferably Olive oil)
1/2 bulb or 7 whole Garlic cloves (with skin)
3 tablespoon Butter/Ghee
15 Curry leaves or Kariyapak
3/4 cup Water/ Any liquor
1 cup Cilantro/coriander leaves/Kothmir
1 tablespoon Coriander powder
1 tablespoon Ginger garlic paste
3 tablespoons Red chilli powder (2 Spicy and 1 Kashmiri)
1 tablespoon Turmeric powder
1 1/2 teaspoon Salt
1 1/2 teaspoon Crushed black pepper
1 teaspoon Nutmeg
1/2 Lemon juice or 1 lime juice
4 tablespoon Oil (preferably Olive oil)
1/2 bulb or 7 whole Garlic cloves (with skin)
3 tablespoon Butter/Ghee
15 Curry leaves or Kariyapak
3/4 cup Water/ Any liquor
1 cup Cilantro/coriander leaves/Kothmir
Method:
1. Wash the meat and let it sit for 5 minutes. Drain out all the water from the dish
2. Add the coriander powder, ginger garlic paste, red chilli powder, turmeric powder, salt, black pepper, nutmeg, lemon/lime juice, whole garlic cloves and half of the oil. Mix well and let it rest for minimum half an hour to overnight
3. Put on the stove and let the pressure cooker get hot
4. Add the remaining oil and half the butter. Let the butter melt completely
5. Add the Curry leaves and cook for 5 seconds. Increase the heat to high
6. Add the marinated meat to the hot pressure cooker. Our objective is to sear the meat so we will cook for minimum 2 minutes before giving it a mix. We need to brown all the meat. This will take about 10 to 15 minutes on high heat. Caution: There will be alot of smoke coming out
Tip: Searing means browning of the meat. This locks in the juices and the flavors making it juicy and tender
7. Once the meat is browned, add the water/liquor and scrape the bottom of the pan with a non-metallic spoon
8. Cover with the lid and reduce the heat to low/sim. Let it cook for minimum 3 whistles and then put off the stove and let it rest for minimum 20 minutes. This will make sure that all the steam has left the vessel
9. Manually check if all the steam has left by lifting the steam nozzle. Nothing should come out. Remove the lid
10. At this point, there will be a little gravy. If you like this consistency you can serve as it or if you want a thicker gravy, restart the stove on high heat and cook till the gravy is almost to the point where you want it. When the gravy cools it will become thicker.
11. Add the remaining butter and chopped cilantro/kothmir and give it a good mix. Put off stove and let it sit for 10-15 minutes before serving
2. Add the coriander powder, ginger garlic paste, red chilli powder, turmeric powder, salt, black pepper, nutmeg, lemon/lime juice, whole garlic cloves and half of the oil. Mix well and let it rest for minimum half an hour to overnight
3. Put on the stove and let the pressure cooker get hot
4. Add the remaining oil and half the butter. Let the butter melt completely
5. Add the Curry leaves and cook for 5 seconds. Increase the heat to high
6. Add the marinated meat to the hot pressure cooker. Our objective is to sear the meat so we will cook for minimum 2 minutes before giving it a mix. We need to brown all the meat. This will take about 10 to 15 minutes on high heat. Caution: There will be alot of smoke coming out
Tip: Searing means browning of the meat. This locks in the juices and the flavors making it juicy and tender
7. Once the meat is browned, add the water/liquor and scrape the bottom of the pan with a non-metallic spoon
8. Cover with the lid and reduce the heat to low/sim. Let it cook for minimum 3 whistles and then put off the stove and let it rest for minimum 20 minutes. This will make sure that all the steam has left the vessel
9. Manually check if all the steam has left by lifting the steam nozzle. Nothing should come out. Remove the lid
10. At this point, there will be a little gravy. If you like this consistency you can serve as it or if you want a thicker gravy, restart the stove on high heat and cook till the gravy is almost to the point where you want it. When the gravy cools it will become thicker.
11. Add the remaining butter and chopped cilantro/kothmir and give it a good mix. Put off stove and let it sit for 10-15 minutes before serving
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