It is a few days since we made any non-vegetarian dishes at home. With all the preparations for Diwali and the puja, there was no non veg cooking at our home. And I had started craving for some fish and rice but going to the market for it was too tedious today. So the alternate was calling for mutton from the local guy who delivers. Yay!
Today the mutton goes into a curry and along with rice and salad, it will make tonight's meal.
Mutton - 500 gms
Onion - 2, medium
Tomato - 1, medium
Potato - 1
Ginger - 2 inch
Garlic cloves - 10
Coconut milk - 1/4 cup
Curry leaves - 15 to 20
Turmeric pwd - 1 tsp
Red chilli pwd - 4 tsp
Oil - 3 tbsp
Salt as per taste
Coriander leaves - 5 to 6 sprigs
for Masala powder
Coriander - 2 tbsp
Cumin - 1 tsp
Star anise - 3 petals
Black Cardamom - 1, seeds only
Green Cardamom - 1, seeds only
Saunf - 1/2 tsp
Cloves - 4
Cinnamon - 1 inch
Nutmeg - 1/8th of whole
Mace - 2 piece
Dry roast the whole spices and then powder it. Peel ginger and garlic and julienne it. Wash the mutton pieces and add the salt, turmeric powder, red chilli powder and the masala powder to it and mix well. Add the ginger and garlic juliennes also to the mutton. Let it marinate for a few hours in the refrigerator.
Slice onions, chop tomatoes and peel potato and quarter it and keep aside. Heat a pressure cooker and add oil, when the oil is hot add the sliced onions and curry leaves and sauté. When light golden add the marinated mutton along with all the marinade and sauté for a few minutes. Add the chopped tomato and sauté till the tomato softens. Add 1 cup of water and cover and let it cook on low heat for about 10 minutes. Open and add the potato pieces, slit green chillies and mix well. Check for salt and cover with lid and cook under pressure for 2 whistles. Open add coconut milk and mix and add a little more water if required, the curry should have a slightly watery gravy. Add the chopped coriander leaves, mix well and take off the heat.
Serve it hot with rice for a nice hot meal on a wintery night.
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