October 25, 2005

Mutton and Potato Curried Sauce

Bringing ingredients together...




Ingredients:
Mutton - 1/2 kg, pieces washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Onions - 2 medium size, finely chopped
Ginger - 1/2 inch piece
Garlic - 4 beads
Garam masala powder - 2 teaspoons
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coriander leaves - a small bunch, finely chopped
Coconut - 1 cup, grated
Khus-khus - 2 teaspoons
Ghee - 1 tablespoon
Cinnamon - 1 inch long stick
Cloves - 3
Warm water - 5 cups

Method: Grind the coconut and khus-khus together to a smooth paste and keep aside. Grind the ginger and the garlic to a smooth paste and keep aside.

Heat a flat-bottomed vessel and pour the ghee. When smoking hot, add the cloves and cinnamon stick together and follow with half of the chopped onions. When the edges of the onions turn brown here and there, add the mutton pieces. Stir from bottom once. When the water which shows out of the mutton pieces evaporates, add the garam masala powder, salt, turmeric powder, ginger, and garlic paste. Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton just completely and also the remaining chopped onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over reduced heat till the mutton is tender. Add potato pieces to the tender mutton at this stage. If needed, add 2 cups of warm water with potato. When the potatoes are boiled tender, add the coconut and the khus-khus paste diluting it with a cup of water. Let the sauce simmer gently till you get the required consistency you like or till the sauce does not smell raw. Add the chopped coriander leaves to the sauce a minute before removing from the fire. Enjoy!

This curried sauce is so tasty when eaten with boiled rice or bread or chappaties. We can use minced meat and cook it exactly the same way. Minced meat takes less time to cook.


:

6 Comments:

Blogger aspiring annapoorna said...

Hi vkn...for some reason, I could just smell the curry from seeing the pictures of the ingredients and the dish...looks and smells yummy :)
Thanks for linking me...see you around!
AA

10/26/2005  
Blogger shammi said...

Wow, nice pix! I'm going to try this with minced meat for my husband :)

10/26/2005  
Blogger vkn said...

AA - tx, oh yes the aroma was just great, that too with very little spice-mix.

10/26/2005  
Blogger vkn said...

Shammi - tx, pl let me know how it came out. Only one thing to add on the ingredients, you would need less water with minced meat, approx 3 cups only. Just to avoid your sauce becoming too watery, add water in different batches, as required. I will look forward to your feedback :)

10/26/2005  
Anonymous Anonymous said...

Hi
Looks like the mutton is white and vey tender. Do you mind to tell me where you buy mutton. Because mutton which I buy is very red and takes long time to cook, any solutions for it.
One more question mutton is goat meat right.
Sorry for the ignorance.

11/07/2005  
Blogger vkn said...

Hi Anonymous:

Interesting question. So many things to say on this. I will write on this subject separately in a separate post, some meat buying tips.

For now here are some tips:

Mutton or goat/lamb/sheep meat takes more time to cook due to its high amounts of connective tissue. It is produced from animals less than a year old. The quality of meat varies according to the age of the animal. So, it is advisable to buy mutton only from a trustworthy butchery or stores. I go for freshly cut meat from a small local stores than unpredictable frozen ones from a big cold store.

Braising is a moist heat cooking method recommended for less tender cuts of meat. I do this by using a pressure cooker and by sub-simmering it as needed. It is an excellent method for cuts with high amounts of connective tissue making them succulent and tender. Shoulder cuts will become tender quickly taking little time, approx 15-20 minutes. Leg cuts are delectable when oven-roasted. The less tender cuts - the breast, riblets, neck, and shank need to be braised slowly for approx 20-25 minutes to make excellent and tender lamb dishes. Meat from older sheep needs more braising time approx 40-45 minutes.

Read more on this subject at these pages:

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=29&id=476

http://www.nzbeeflamb.co.nz/cookingTips/cookingMethods-braising.html

11/08/2005  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home My Dhaba Recipe MENU * Top 25 Recipes at My Dhaba*