If you are in a mood for a sinfully delicious lamb curry, then without any hesitation, I would recommend this recipe to you! It is mutton cooked in a white, creamy and saucy gravy that makes one crave for more!
This is a Rajasthani recipe of Rajput royals. I was in an adventurous mood and made quite a few changes as I went about preparing it. Although this made me a bit apprehensive about the end result, luckily for me, it turned out really yummy as my hubby gave a big shout-out - 'this is a Nadia Comaneci moment!'- a perfect 10!
Preparation time - 15-20 minutes
Cooking time - 40 minutes
Ingredients:
Mutton - 500 grams
Onions - 2, medium sized, finely chopped
Shallots -2, finely chopped (If you don't have shallots, you can use two large onions instead of medium ones)
Almonds - 50 gm
Ghee (an Indian variant of clarified butter) - 2 1/2 tbsp
Green Chilli - 1
Ginger - 1/2 '' piece
Garlic - 1+1 cloves
Green cardamom - 1
Cloves -2
Cinnamon - 1 stick
Coriandeer seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Yoghurt - 50 gm
Double cream (butter fat content 48%) - 100 gm
Lime juice - 1/2 tbsp
Rosewater - 1 tbsp
Salt - to taste
Method:
1. Soak the almonds in warm water for 15-20 minutes.
2. Blend together almonds, green chilli, ginger and a clove of garlic to a smooth paste with the almond soaked water. Keep aside
3. Beat together the spices-cardamom, cinnamon, cloves, cumin and coriander seeds along with the other clove of garlic to a fine paste. Keep aside.
4. In a kadai, heat 1/2 tbsp ghee and add the chopped onions. Saute till they turn brown in colour.
5. Blend the browned onions to a smooth paste along with 1/4 cup water.
6. Heat 2 tbsp ghee, in a pressure cooker, add a few pieces of mutton and stir fry till the pieces turn light brown. Repeat this with the remaining mutton pieces.
7. Into the same cooker, add the prepared garam masala paste and the browned onion paste and mix well for 5-10 seconds.
8. Now, add the almond paste along with the yoghurt. Mix well by stirring for 4-5 minutes. Add salt and a cup of water. Close the lid and cook on high flame for 4 whistles and then simmer and cook for another 15-20 minutes.
9. Open the lid when the pressure has completely released. Add the lime juice and mix well.
10. Lastly, add the cream and rosewater. Cook for 3-4 minutes.
11. Now, transfer to a serving dish. Serve hot with Indian breads - Butter Naan, Roti or Parathas.
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