I love mutton more than chicken, purely because in my opinion Mutton can infuse a definitive flavor and soak up the marinade so well. On a rainy cold day, something spice always lifts your spirits, this sure did for me and hence the blog post immediately after having it
Ingredients for Marinade
Ingredients for Marinade
Mutton 250 grams
Ginger Paste 1/2 tsp
Garlic Paste 1 tsp
Turmeric 1/4 tsp
Coriander powder 1/2 tsp
Jeera powder 1/4 tsp
Red Chilli Powder 11/2 tsp
Curry chilli powder 1/2 tsp
Garam Masala 1/2 tsp
Garam Masala 1/2 tsp
Curd 1/2 cup
Rock salt
Rock salt
Ingredients for Gravy Paste
Onions 2 nos
Tomatoes 2 nos
Green Chillies 6-7 nos
Coriander 1 small cup
Garam Masala 1/2 tsp
Coriander 1 small cup
Garam Masala 1/2 tsp
Oil 1/2 tbsp
Ingredients
Ginger Paste 1/2 tsp
Ingredients
Ginger Paste 1/2 tsp
Garlic Paste 1 tsp
Curd 1/2 cup
Water 1 cup
Oil 1 tbsp
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish
Salt to taste
Making the Marinade
Mix all the ingredients and massage it well over the mutton and place it in the fridge for minimum of 30 mins.
Making the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste. Ensure that you let the mixture cook before you grind them.
In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.
I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.
Making the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste. Ensure that you let the mixture cook before you grind them.
In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.
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| Mutton Gravy |
I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.
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