This may sound strange, but it is absolutely true. Mutton curry without a drop of oil tastes just as yummy and appetizing. So here is my version, where I marinated mutton overnight with a blend of few basic ingredients and seasonings. It was then slow cooked to perfection on a low flame.
So there was no use of the pressure cooker and it turned out just awesome. It is a very simple and an easy recipe for you to try, especially during special occasions. Enjoy this healthy oil free mutton curry with jeera rice, pulao, plain biryani or any type of Indian bread like naan, tandoori roti, kulcha or roomali roti.
- 500 gms. mutton with bones, curry cut
- 1 onion
- 3-4 garlic cloves
- 1" ginger
- 1 cup yoghurt
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- pinch of nutmeg powder
- 1" cinnamon stick
- 2-3 green cardamom
- 4 cloves
- 2 bay leaves
- 1/2 mace
- coriander leaves to garnish
Marinate mutton with the all the ingredients (except coriander leaves) for a minimum of 4-5 hours, but preferably overnight.
Transfer the marinate mutton to a kadai / pan and cook on high flame for 5 minutes. Then cover and simmer on a low flame till all the moisture has evaporated.
Add 1 cup water and again cover and simmer till dry. Keep adding little water at a time and cook by scraping the sides and stirring at intervals.
The mutton needs to be cooked for almost an hour or till the mutton is tender and the consistency of the gravy is thick.
Switch off the flame and garnish with coriander leaves. Serve with jeera rice, pulao, plain biryani or any type of Indian bread like naan, tandoori roti, kulcha or roomali roti.
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