“When life gives you mutton, make it memorable, it’s the ultimate comfort food.”

Mutton is a good source of proteins and vitamins and is a staple in Middle eastern cuisine, Asian cuisine and South Asia. The method of cooking to bring out all the flavours is usually slow cooking, can be also braised or slow- roasted to keep the meat moist and tender.

We, as a family any day prefer a good Hyderabadi Mutton dum Biriyani to a Chicken Biriyani.

Time is of essence here, I cook my mutton in the pressure cooker for curries and do a dum for Biriyani. Time taken depends on the quality of mutton.

Mutton easily pairs up with all the Indian spices, herbs and sauces available in the market. An overnight marination does wonders to the meat and makes the whole process more simple and gratifying.

Mutton malai masala is one of my favourites. There are absolutely no left overs and the dish is spicy with all the green chilli added and rich at the same time with the cashewnuts and cream used. A m u

Green chillies play a vital role in this dish. Keep an eye on the green chillies added depending on how spicy they are.

Do try out this recipe. It is a good one.

Ingredients:

To cook mutton:

• Mutton-1 kg
• Bay leaves-2-3
• Cinnamon -1 stick
• Star anise-1
• Cloves-3
• Green cardamom-2
• Nutmeg-1
• Curd-1tbsp
• Water-1/4 cup
• Salt to taste

For the masala: To Fry & Grind

• Ghee-2 tbsp

• Onions-2 sliced thick
• Green chillies slit 6-8
• Cashewnuts -12-15
• Ginger- garlic paste -2 tbsp
• Water-1/2 cup

For the gravy:

• Oil-2-3 tbsp

• Garam masala-1 tsp
• Pepper powder-1 tsp
• Cumin powder-1 tsp
• Coriander powder-1/2 tsp
• Whisked curd -1/2cup
• Kasturi methi-2 tsp
• Cream-1/2 cup (Amul)
• Water-1/2 cup
• Salt
• Green chillies minced 3-4

To season:

• Oil-1 tbsp (ghee)
• Cumin seeds-1/2 tsp
• Dry Red chillies- 2-3
• Green chillies slit-3-4
• Ginger sliced long and fine -2 tsp
• Cardamom powder-1/4 tsp
• Cloves-3-4
• Coriander leaves to sprinkle on top of the dish

Method:

• In a pressure cooker, add washed and cleaned mutton, along with the whole spices, curd, water and salt. Mix well. After the first whistle, lower the flame and cook for 15 minutes. Mutton should be firm but tender.
• In ghee, fry sliced onion, slit green chillies, cashewnuts, ginger- garlic paste. Fry till onions are transparent. Add water, cover and cook for 5-10 minutes on a medium flame. Cool and grind to a smooth paste.
• In a little oil, add the ground paste, spice powders , whisked yoghurt and fry well for 3-4 minutes.
• Add cooked mutton and mix well.
• Add Kasturi methi, beaten cream and water and keep frying on a low flame. The curry should be thick and smooth.
• Add the minced green chillies to the mutton. Taste for salt and spice.
• For the final seasoning, warm a little oil or ghee, add cumin seeds, dry red chillies, green chillies slit, sliced ginger, a little cardamom powder and a few cloves. Stir well and season the mutton dish.
• Sprinkle with coriander leaves and serve with a pulao or Indian bread of your choice.

Chefs tips:

• It’s money well spent when you buy tender mutton of good quality.
• A little bit of bone and a little fat adds to thedepth and richness of the gravy and finally the end result.
• Good quality ingredients results in a good end product which is so wholesome after time and effort spent.
• Follow the recipe carefully, there are 3 stages. Keep the ingredients ready before you start cooking.
• As always, in all my recipes, all the ingredients used are easily available and present in any Indian kitchen- yours and mine!
• Have fun. To me, cooking is a stress buster!
• This dish serves 6-8 adults.

This is bringing mutton to the next level.

Till my next post,

Cheers

Rose