Arabic Mutton Curry with Zataar & Sumac

                   
          Being based in the UAE, I was introduced to these wonderful spices called zaatar and sumac. The former is basically a mix of sesame seeds and other green herbs like oregano, thyme and marjoram. Sumac is also a spice, obtained from the dry berries that are then powdered and used as a souring agent. 

          These spices are used extensively in meat, vegetables, hummus, on Arabic breads and salads. Hence, I decided to use these spices while preparing a mutton curry. The flavour was refreshingly different and yummy. You can relish it with any Indian bread like tandoori roti or naan. 

  

• 500 gms. Mutton cubes (boneless or with bones)
• 2-3 tbsps. oil
• 1/2 tsp. cumin seeds
• 3 medium onions, sliced
• 8-10 garlic cloves, chopped
• 2 green chillies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 2 tsp. zaatar powder (mediterranean spice powder)
• 1/2 tsp. sumac powder (mediterranean spice equivalent to amchur powder)
• 1 tsp. toasted white sesame seeds

          Pressure cook the mutton in 2 cups water for 20-25 minutes on low flame after the first whistle. Drain and wash well with fresh water. Keep aside.

          Heat oil and temper with cumin seeds. After it stops spluttering, saute the garlic till it changes colour. Then add the onion and green chillies and fry till light brown.

          Add the boiled mutton cubes, salt, turmeric powder and red chili powder and stir fry for a minute or two. Add the za'atar and sumac powder and saute to combine well. Serve, garnished with sesame seeds.