This is my version of mutton cooked with spices generally used for making pickles. Hence the name. It gives out a distinct flavour. The origin of it lies in the Awadhi cuisine. Stuffed green chilies are sometimes added to the curry in the cooking process. That is optional.
It is cooked in mustard oil to bring out the true traditional flavour. This delicious Mutton Curry can be made either dry or semi gravy as per individual preference. Enjoy with either rice, chapatti, naan or paratha.
- 500 gms Mutton cubes, cleaned
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 2 tomatoes, chopped
- 1/2 tsp. cummin seeds
- 1/2 tsp. fenugreek seeds
- 1/2 tsp. fennel seeds
- 1/2 tsp. onion seeds (Kalonji)
- 1/2 tsp. mustard seeds
- 3-4 cloves
- 4-5 dry red chillies
- 1/2 tsp. turmeric powder
- salt to taste
- 4 tbsp. mustard oil
- 1 tbsp. coriander leaves, chopped
Dry roast the ingredients starting from the cummin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and saute well followed by the chopped tomatoes. Fry till oil seperates from the sides of the pan.
Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on low flame after the first whistle.
Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.