It’s been a long time since I posted a recipe. I guess I need some motivation here, come on guys!! cheer me up..
Sunday becomes special when cooking non-veg at home that’s why you can see lots of non-veg recipes in my site :) Especially with mutton I always like to try different recipes each time. I got this recipe from one of my Muslim friends. His food used to be very famous during college days. So after I started cooking I collected a few recipes from him.
I tired this many many times and it always came out good. I usually have this with biriyani, white rice or chapathi.
After adding all the masalas, I usually cook mutton in the pressure cooker. If you allow for 2-3 whistles mutton/goat meat is cooked really soft.
- Mutton – 2 lbs
- Oil – 2-3 tbsp
- Cinnamon – 2 nos (1 inch)
- Cloves – 4-5 nos
- Cardamom – 3-4 nos
- Big Onion – 1-2 no (medium)
- Tomato – 2 nos (medium)
- Ginger Garlic Paste – 2-3 tbsp (preferably add more garlic)
- Green Chili – 1-2 no
- Red Chili Powder – 1 tbsp
- Coriander Powder 2 tbsp
- Sakthi Mutton Masala – 2 tsp
- Curd – 2-3 tbsp
- Salt – to taste
- Curry leaves – 1 strand
- Coriander Leaves – ¼ cup (chopped)
- Water – 1 cup
- Clean the Mutton. Chop onion and coriander leaves. Grind ginger garlic paste.
- In a pressure cooker heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
- Add tomato, green chili and cook for 1-2 min. Add mutton, coriander powder, red chili powder Sakthi mutton masala and salt. Mix and cook for few minutes in medium flame.
- Add curd and water. Taste for salt, if required add more. Allow it for 2-3 whistles. If the meat is little older cook for additional whistles.
- Open the cooker lid after pressure is released. Allow it to cook in medium flame with open lid for 5-10 min until oil separates or gravy thickens to desired level.
- Add curry leaves and coriander leaves at the end and mix well.
- Cook mutton in pressure cooker, open cooking might make the meat tougher and take a longer time to cook.
- Add curry leaves at the end to add more nice aroma.