Hi friends.....how did your week went on so far?? Mine was ok....I'm glad its Friday....coz it's time for weekend :-) Ok, let me update to you on the MUTTON CURRY recipe which I made last Sunday for lunch accompanied by Mint/Pudina Rice and Long Beans & Carrot Stir Fry. It was simply superb....I got the thigh meat and it was so juicy and tender....tasted so good and hubby loved it!! I was happy to see him topping up for 2nd round.....The leftover curry was used as the gravy for our Wheat Flour Dosa which I made for dinner.....another family favourite!! It was truly a food day for us!! Ok, today let me share with you my MUTTON CURRY recipe....check out the clicks first ......
^ INDIAN MUTTON CURRY ~ PRESSURE COOKER METHOD ^
1 kg - mutton with bone ~ fat removed and cleaned
2 - large onion ~ chopped
1 - lemongrass stick~ slightly pounded
2 - cinnamon sticks
1 tbsp - fennel seeds
1/2 tbsp - coriander seeds
4 - dried chillies
1 cup - shallots ~ grind into smooth paste
3 tbsp - garlic paste
4 tbsp - ginger paste
2 tbsp - plain yogurt
1/2 tsp - turmeric powder
2 tbsp - coriander powder
4 tbsp - chilly powder
4 tbsp - meat curry powder ~ store bought
1 tsp - ground black pepper
2 tbsp - lime juice
1 small bunch - coriander leaves
2 - large tomatoes ~ chopped
3 - large potatoes ~ peeled and cut into wedges
1/2 cup - coconut milk ~ i used coconut milk powder :-)
water - as needed
salt to taste
- Drain the washed mutton and put into a deep bowl.
- Marinate the mutton with shallot paste, ginger paste, garlic paste, yogurt, turmeric powder, chilly powder, meat curry powder, coriander powder, ground black pepper and salt to taste.
- Let it marinate overnight to get better taste or marinate at least for 30 minutes before cooking.
- Heat 2 tbsp oil in the pressure cooker. Add in the chopped onion, cinnamon stick, fennel seeds, coriander seeds and fry till the onion is browned.
- Later, add in the dried chilly, lemongrass and curry leaves. Give it a stir.
- Add in the marinated mutton meat.
- Cook till the mutton is slightly browned on the outside. Use medium flame.
- Add in the chopped tomatoes, potatoes and needed water. 1 used 2 cups of water for the curry gravy. Ensure that the water level is according to your pressure cooker capacity (usually its 2/3 max for liquid) DO NOT ADD TOO MUCH OF WATER!
- Check your seasoning (salt & pepper) and add in the coconut milk powder. Stir well.
- Cover the pressure cooker with its lid and place it on heat.
- Once steam purges out through the vent tube, push in the weight valve on the vent tube.
- Increase the heat to high and cook till u hear the first hissing sound.
- After the first indication reduce heat to low and record your cooking time for about 15-20 mins.
- Remove the cooker from heat once the cooking time is over.
- Allow the cooker to cool naturally until temperature and pressure have returned to room temperature.
- Open the lid once the cooker has cooled down.
- Add in the lime juice and stir again
- Garnish with chopped coriander leaves.
- Serve with rice, dosa, chappati etc....yummy mutton curry is ready!!!
Note : I added some tips on how i used the pressure cooker to get a tender and juicy mutton curry. Hope its useful to you....
Have a great weekend all.....CHEERS!!!