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Thursday, 5 May 2022

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       





Marination - 

  • 500 gms. mutton with bones, curry cut 
  • 1/2 cup yoghurt 
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. ginger-garlic paste
  • 1 tsp. green chili paste
  • 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee
1 tbsp. oil
2 onions, sliced
1" cinnamon stick
2 green cardamoms 
4 cloves
2 tbsp. sesame seeds paste
2 green chilies, slit
1 cup milk
1 tsp. rose water
few drops of kewra essence
pinch of saffron
1 tbsp. coriander leaves, chopped








          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 















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