This is a sinfully delicious mutton curry from Indian state of Rajasthan! At the very first look, you will fall in love with this gorgeously red gravy!
Preparation time - 15 minutes+ 3-4 hours of marination
Cooking time - 45-50 minutes
Ingredients:
Mutton - 500 gm, cut into medium sized pieces
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dry red chillies - 6-7
Onions - 4, big, finely chopped
Ghee (an Indian variant of clarified butter) - 4 tbsp
For the marination:
Yoghurt - 3/4 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Salt - to taste
For the Garam masala powder:
Bay leaves -2
Cinnamon - 2 '' stick
Green cardamom -3
Black Cardamom - 1
Coriander seeds - 2 tbsp
Cloves - 6
Mace - 1
Method:
1. Refrigerate and Marinate the mutton along with all the above-mentioned ingredients for 3-4 hours.
2. Soak the dry red chillies in warm water for 15-20 minutes and then blend to a fine paste .
3. Grind the garam masala ingredients into a fine powder. Transfer the powder into a bowl. Add little water and mix so that it turns into a fine paste. Keep aside for an hour.
4. In a pressure cooker, heat ghee. Add a tablespoon each of ginger and garlic pastes. Saute till the aroma emanates from it.
5. Now, add the finely chopped onions and continue to saute till the onions turn brown.
6. Next, add the marinated mutton pieces along with the marinade. Keep stirring till the meat changes its colour and the water in the yoghurt completely evaporates.
7. Add the garam masala paste and stir well. Also add salt and chilli paste. Stir and cook till the all the masalas are well mixed with the meat and oil starts to float.
8. Now, add 2 cups of warm water. Close the lid and cook for 4 whistles and and simmer and cook further for 15 more minutes.
9. When the pressure has fully released. open the cooker and add chopped coriander leaves. Cook for another 5 minutes. Remove from heat.
10. Transfer to a serving bowl and serve hot with chapatis or rice.
Preparation time - 15 minutes+ 3-4 hours of marination
Cooking time - 45-50 minutes
Ingredients:
Mutton - 500 gm, cut into medium sized pieces
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dry red chillies - 6-7
Onions - 4, big, finely chopped
Ghee (an Indian variant of clarified butter) - 4 tbsp
For the marination:
Yoghurt - 3/4 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Salt - to taste
For the Garam masala powder:
Bay leaves -2
Cinnamon - 2 '' stick
Green cardamom -3
Black Cardamom - 1
Coriander seeds - 2 tbsp
Cloves - 6
Mace - 1
Method:
1. Refrigerate and Marinate the mutton along with all the above-mentioned ingredients for 3-4 hours.
2. Soak the dry red chillies in warm water for 15-20 minutes and then blend to a fine paste .
3. Grind the garam masala ingredients into a fine powder. Transfer the powder into a bowl. Add little water and mix so that it turns into a fine paste. Keep aside for an hour.
4. In a pressure cooker, heat ghee. Add a tablespoon each of ginger and garlic pastes. Saute till the aroma emanates from it.
5. Now, add the finely chopped onions and continue to saute till the onions turn brown.
6. Next, add the marinated mutton pieces along with the marinade. Keep stirring till the meat changes its colour and the water in the yoghurt completely evaporates.
7. Add the garam masala paste and stir well. Also add salt and chilli paste. Stir and cook till the all the masalas are well mixed with the meat and oil starts to float.
8. Now, add 2 cups of warm water. Close the lid and cook for 4 whistles and and simmer and cook further for 15 more minutes.
9. When the pressure has fully released. open the cooker and add chopped coriander leaves. Cook for another 5 minutes. Remove from heat.
10. Transfer to a serving bowl and serve hot with chapatis or rice.
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