It’s been a while since I have cooked something to post on my blog. There are actually quite a few dishes that are saved but have been too lazy to post. I keep getting side tracked. And now with no maid my hands are full.
My friend Sahana kept telling me post something Mughlai or mutton or something yummy. I just didn’t have the time to research recipes or try out something new. But I remembered a recipe I saved 2.5 yrs ago that I had made just once but never posted. It’s by this fantastic chef and friend Suchit who is so busy managing his exceptional restaurants in Pune that he has no time to post anything new. How I miss his posts.
Am so glad I saved this one and made it today. The mutton is made in green masala and is slow cooked over time. Really finger licking delicious
Marination:
1&1/4 kg mutton
2 cup fresh coriander
1/2 cup pudina
4-5 green chillies
6 peppercorns
2 tsp salt
2 tsp turmeric
1 tbsp oil
2″ piece of ginger
12-15 cloves of garlic
200 gms curd
Masala paste:
3 large chopped onions
1 tbsp butter
Pinch of sugar and salt
2 tbsp dessicated coconut
15 cashews
Other ingredients:
Ghee
1 bay leaf
2 large chopped tomatoes
1 tbsp dhania powder
1 tbsp jeera powder
1 tsp garam masala
100 ml cream
Few strands of kesar
1) In a mixer blitz together coriander, green chilies, pudina, peppercorns, salt, turmeric, oil, ginger and garlic to a fine paste.
2) Apply this to the chopped up mutton pieces along with curd. Marinate for at least 4 hours or overnight.
3) Meanwhile start caramelizing the onions with butter, a pinch of sugar and some salt.
4) In a pan, dry roast cashewnuts & desiccated coconut (separately) till lightly browned.
5) Once done, let it cool and blitz cashew, coconut and onions to a fine paste.
6) in a large cooking pot, heat ghee add a bayleaf and the ground masala and fry till the oil separates.
7) Add tomatoes and cook until it’s soft.
8) Add garam masala powder, jeera and dhania powder. Fry it for a minute.
9) add the marinated mutton and fry on a high flame while stirring constantly for 10 mins. Reduce heat to low, keep covered (I used a deep lid overturned with some water in it) and cook for another half an hour while stirring every 10 mins to ensure the masala does not burn. (There’s no need to add water at this point in time as the curd and the liquids from the meat itself will ensure a gravy consistency.)
10) at the end, add cream and a few saffron strands. check seasoning. Mix well.
11) Garnish with fresh chopped coriander.
Note – Spice can be adjusted as per taste. U can add 1 tsp red chilli powder while frying the dry masalas.
If the mutton is tough. Please pressure cook the marinated mutton for a couple of whistles on high and then add it to the masalas or alternatively cook it for longer time in the masala. DO NOT pressure cook the masala.
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