This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. With a slight aroma coming from the rose water and the nutty flavour from the almond-Cashew paste, this is surely a connoisseurs delight.
It is yummy and mildly spiced. However, one thing is for sure - The taste is simply divine. Relish it with plain biryani, pulao, naan or Tandoori roti. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
Marination -
- 500 gms. Mutton on bones, cubed
- 1 tbsp. oil
- 1 cup yoghurt
- 1 tbsp. ginger-garlic paste
- 1 tbsp. raw papaya paste
- salt to taste
- pinch of nutmeg powder
- 1 tsp. coriander powder
- 1 tsp. garam masala powder
- 1/2 tsp. pepper powder
- 8-10 almonds, soaked for an hour
- 8-10 cashews, soaked for an hour
- 1/2 cup milk
- 2 tbsp. oil
- 1 tbsp. ghee
- 2 whole dry red chilies
- 1-2 bay leaves
- 4 green cardamoms
- 6 cloves
- 1" cinnamon stick
- 1 mace
- 2 green chilies
- 1 tsp. coriander leaves to garnish
Grind the almonds and cashews along with the milk into a paste. Keep aside.
Marinate the mutton with all the mentioned ingredients for 4-5 hours or preferably overnight.
Heat oil and ghee in a cooker and temper with all the mentioned ingredients under "Tempering". Sauté for a few seconds.
Add the marinated mutton and simmer on a low flame till dry. Add 1 cup water and pressure cook for 15 minutes on a low flame after the first whistle.
When it has cooled down, add the almond-cashew paste and green chilies. Mix everything well and simmer, covered for 5-10 minutes or till you get the desired consistency.
Switch off the flame and add the rose water. Give it a stir and garnish with coriander leaves. Serve with plain biryani, pulao, naan or tandoori roti.
Switch off the flame & add rose water. Give it a stir.
Serve with steamed rice, plain biryani, pulao, naan or tandoori roti.
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