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Mutton Curry |
3kg mutton on the bone, chopped into
serving sizes
100g garlic, pureed in mixer with a bit of water
100g ginger, pureed in mixer with a bit of water
˝ kg peeled and chopped tomatoes |
˝ kg chopped onion
3 tbsp veg. oil
1 tbsp turmeric
1.5 tbsp ground coriander
˝ tbsp red chili (or more if desired
˝ tbsp garam masala
1.5 tbsp salt (or to taste) |
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Stir dry spices with a bit of water
to make a paste.
In a large pot or wok, fry onion on medium heat in oil till
golden. Stir in garlic and ginger, and then stir in spice paste
and tomatoes. Reduce heat to low and simmer 20
minutes, stirring often. Add mutton, stir well and cover.
Simmer, still on low heat, for one hour. Transfer mutton to
pressure cooker and set aside the sauce. Add 1 cup of water and
seal the cooker. Cook on medium heat 10-12 minutes until cooker
“sneezes” several times. Combine mutton and its original sauce
in serving dish. Garnish with chopped fresh coriander and a dash
of garam masala.
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Recipe serve 6-8 people, or more if
combined with a larger feast. |
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For more on that feast and all these
recipes, visit
Isabel's blog.
For the Tuque Souq's first night in
the kitchen, read the
Tuque Souq's first night in the kitchen. |
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