December 26, 2005

Mutton and potato curried sauce

Here is our mutton and potato curried sauce posting once again but with a few variations at this time. We were simply testing our skills to make it a more thicker and delicious gravy than the previous time, and the improvised result is worth posting to you. You may want to see the old version cooked in a slightly different method. It is here. What do you think? Which mutton curry would you opt for?

Mutton and potato curried sauce recipe (Method #2)
Serves – 4
Preparation time – approx 40 minutes

Mutton - 1/2 kg, washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Ghee - 1 teaspoon
Oil – 1 teaspoon
Cinnamon - 1-inch long stick
Cloves – 3
Nutmeg powder – a pinch
Curry leaves - 2 sprigs
Onions - 2 medium size, sliced in slightly bigger pieces than usual
Green chillies – 4, medium size, slit length-wise
Ginger - 1/2 inch piece
Garlic - 4 beads
Red chilli powder – 1 teaspoon
Garam masala powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - 1-1/2 teaspoons or adjusted to taste
Tomatoes – 1, big size, fully ripe, sliced into slightly bigger pieces than usual
Coconut milk – 1-1/2 cup
Khus-khus – 1 teaspoon, powdered
Warm water - 4 cups

Method: Grind the ginger and the garlic to a smooth paste and keep aside. Heat a flat-bottomed vessel and pour in the oil/ghee. When smoking hot, add the cloves and cinnamon stick together, nutmeg powder, curry leaves, and immediately follow with half of the sliced onions, green chillies and ginger-garlic paste. When the edges of the onions turn brown here and there, add the tomatoes, and saute till the oil separates from it. Now add the mutton pieces. Stir from bottom once. When the water which shows out of the mutton pieces evaporates, add the red chilli powder, garam masala powder, salt, and turmeric powder. Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton just completely and also the remaining sliced onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over low heat till the mutton is tender. Add potato pieces to the tender mutton at this stage. If needed, add 1 cup of warm water with potato. When the potatoes are boiled tender, add the coconut milk and the khus-khus powder. Let the sauce simmer gently till you get the required consistency you like or till the sauce does not smell raw. Enjoy!

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



Anonymous Anonymous said...

Looks delicious!


Anonymous Anonymous said...

It would taste delicious too. What is the calories out of it VKN

Blogger Swamy VKN said...

Thank you folks.

Commentor - I am yet to learn on how to calculate calories per individual serving, will definitely come back later with accurate figures.


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