Tuesday, January 4, 2011

spicy mutton curry

3tblsp   ghee
300       water
1tsp      garam masala
600g     mutton

6            cloves  
2            cinnamon  stick
6            black peppercorns
2            brown cardamoms
1tsp       black cumin seeds

vegetable mixture
4 green cardamoms
2tbp       ghee
1            onion (chopped)
4tbsp     tomato  puree
1 cup     curd

1             onion(chopped)
6             garlic
1tbp        coriander seeds roasted
1tbp        ginger (crushed)
1tsp         red chili powder
1/12tsp   turmeric powder


  • Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
  • Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
  • For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
  • Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
  • Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
  • Serve sprinkled with garam masala powder.

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