When any girl came to know that I am a good cook, they always say: “The girl who will marry me is very lucky”. Unfortunately no one from those people ever wanted to marry me! Poor unlucky girls 😛
I know how to cook, I can cook most of the known dishes, but it’s always difficult for me to prepare Roti and Dosha. There are many ways to cook a particular dish. Some came with little change and name the new dish a new wired name. My preparation method might be different from others, so I added my style in the title. You must be thinking why Mutton Curry, and the reason is that most people might like this. Read further to know what’s my style of preparing mutton curry.
Before cooking you need:
- Mutton 500 gram
- Onion 200 gram
- Garlic paste 50 gram
- Ginger paste 25 gram
- Oil 100 ml (I prefer to have mustard oil for better taste, but you can use any refined oil as you prefer)
- Chill powder 2 small spoons (Use less or more as per your taste)
- Turmeric powder 1 tea spoon
- Green cardamom 5 gram
- Cinnamon 5 gram
- Salt according to your taste
- Potatoes (optional, if you like to)
- A spoon of chopped Coriander leaves or one small spoon Fenugreek Leaves (Kasoori methi)
- 1.5 spoon of cumin
Clean mutton and keep aside. Chop onions. Make paste of ginger, garlic, cardamom, cinnamon and a spoon of cumin.If you want to use potatoes, then peel it. If the size of the potatoes are small, then make two pieces else for bigger ones make four pieces.
Now start cooking…
Take a pressure cooker and heat it on full flame. Put oil in the cooker wait until it heats up. Then put a pinch of cumin and after cumin cracks add chopped onions. Fry on high flame until it gets golden brown. Add salt according to your taste while frying onions. This makes onion to be fried quicker. Then slow down the flame and add chili powder. Mix it with the fried onion, then add ginger, garlic, cardamom, cinnamon and cumin paste. Add turmeric powder. Now raise the flame to high and fry the masala till you see it leaving oils or you have a good smell. Careful, don’t burn it, also see whether it’s not sticking to the base of the cooker. If you fry it continuously, then it’ll not stick. Add chopped Coriander leaves or Fenugreek Leaves, fry for one minute.
Now add mutton to it and fry it. Do it for 5 minutes then slow down the flame and cover the lid of cooker on it, but don’t close it. Leave for 5 minutes. If you want to add potatoes then add potatoes. Mix it with mutton and the masala. Now add water. If you want thick gravy then add less water else more.
Remember you have added salt before as per the amount of water. Also using potatoes need more salt than without potatoes. If you are not sure about the amount of salt, then add less salt. At this point after adding water you can mix it and taste the gravy. This may taste little less salty now, but after you complete preparation it’ll taste perfect. If you feel the amount of salt is very less, add little now.
Now close the lid of the cooker and raise the flame to high. Wait for the first whistle. When it blows slow the the flame to low and wait for two more whistles. If your water is hard, then wait for another whistle on low flame. Now put off the stove and wait for the cooker to be cooled down. When it’ll be cooled down, there will not be any pressure in the cooker. Now open and serve hot. You can enjoy this with Rice, any other delicious rice item like fried rice, pulao etc., or roti etc.
If you cook and the result comes good then I might not be there to taste it, but you can have a good comment here. You can also send me a photo or video to feedback [at] debiprasad.net. If if the result is bad or you didn’t like it, scold me on the comment form. If you have any tips or recipes to share with me comment or email me.
Note: You can also dry ground cinnamon and green cardamom to make powder, instead of using those in ginger garlic paste, and use these powder after you have fried mutton in other spices for better taste.