Well, this post is coming from me after a long break. Shifting from one part of India to the other part can do this and more to you guys! Believe me, school admission process, settling down in the new house, handling emotional outbursts of a teen followed by his adieu to old friends can bring out a lot of faces and traits in you which you never knew existed within you. I was working non stop as a cook, driver, counselor, teacher and what not! Relaxed and kinda settled now after few months now. I have been missing my blog terribly. So back again to my long lost love!True love always calls you back no matter how long you were away from each other. Isn’t it? 😉
This time it’s a mutton recipe for spicy meat lovers which will keep them warm and strong in winters or otherwise too… Enjoy buddies!
Ingredients for marination ( Marinate for 30 minutes)
Mutton (medium sized pieces with bones) – 1 Kg
Curry leaves – 4 strands
Lime juice – 3 table spoon
salt – to taste
Ginger garlic paste – 2 Tbsp + 1 tbsp for frying too
Kashmiri red chilli powder -1 tbsp
Turmeric powder – 1 Tsp
Oil – 5 tbsp (For cooking)
Ingredients For masala ( Dry roast all the ingredients given below on a hot pan and grind to a fine powder)
Black pepper – 3 Tbsp
Shahi jeera powder (Perum jeerakam) – 1 tbsp
Green cardamom -5 nos
Black cardamom – 3 nos
Cloves -5 nos
Cinnamon stick -2 inch
1. Heat the oil in a wok/Kadai and add curry leaves to it.
2. Now add the powdered masala and 1 tbsp ginger garlic paste into that oil and quickly stir . Avoid burning the masala.
3. Add the marinated mutton into the wok and mix well.
4. Add 1/2 cup water into the wok and bring it to a boil on high flame.
5. Now reduce the heat and cook the meat until the oil separates . Occasional stirring is very important.The cooking time is about 45 minutes. You may add a little water if you find under cooked meat but make sure the water evaporates well.
1.Use clay pot for cooking as it adds an earthy flavor to the meat.
2.Cook in low flame and let patience be your virtue.