Preparation of mutton in rich gravy
January 13, 2009
Hey guys, here is an interesting and tasty recipe for all you non-vegetarian lovers. Just try this in your kitchen cabinet and enjoy!
Rogan josh
Ingredients:
1 tsp turmeric powder, 1 tbsp coriander seeds, 2 medium chopped tomato, 2 tsp cumin seeds, 2 medium grated onions, 1 tbsp poppy seeds, 5 crushed green cardamoms, 16 shelled almonds, 2 ½ cm stick cinnamon, 2 peeled brown cardamoms, 2 bay leaves, ¼ tsp peppercorns, 1 cup water, 1 tbsp red chili powder, ½ cup vegetable oil, 4 cloves, a pinch of grated nutmeg, 4 tsp salt, ¾ cup beaten curd, 8 flakes garlic, a large pinch mace, 20 gm ginger, 2 tbsp grated coconut, 1 ¼ kg mutton shoulder cut into 4 cm pieces, 5 whole red dry chilies (kashmiri) soaked in ½ cup hot water for 15 minutes, water drained and reserved
Method:
In a pan, roast together cumin, coriander and poppy seeds, brown cardamoms, cloves, coconut, peppercorns, mace and grin to a paste with whole chilies, garlic, ginger, and nutmeg, adding a little water I which chilies were soaked from time to time.
Heat oil in cooker for about 3 minutes. Add bay leaves, green cardamom and cinnamon. Stir for few seconds. Add onions and fry till onions are golden brown. Add ground paste, tomatoes, chili powders and turmeric. Stir well.
Add 1 tbsp curd. Stir and fry until curd is well blended. Add the remaining curd in the same way till all the curd is used. Fry till oil shows separately (approx 3 minutes). Add meat and salt. Fry till meat is lightly browned. Add water. Stir well.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for10 minutes.
Remove cooker from heat. Allow cooling naturally.
Open cooker. Serve hot.
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