Tuesday, November 17, 2009
Mutton Curry Assamese Style(Courtesy :Mukut & Manashi )
This mutton curry would not have been tasty had it not been for Mukut .He selected good meat for the curry .Secondly must thank Manashi for cooking it so fabulous .Not everybody can make good mutton curry.The meat smells if correct amount of spices are not added.We assamese are not used to excessive spices.Hence the correct proportion of spices,oil contributes to a good mutton curry.Here's manashi's recipe:
Mutton (medium size pieces)
Potatoes(medium size each diced into two)
Adequate amount of Ginger Garlic Onion Chillies paste
Diced onions,crushed garlic
Red Chilli powder(Little)
Red Chilli whole
The meat is marinated with a little turmeric,ginger garlic onion chillies paste ,vinegar,little mustard oil,salt.Sufficient amount of the paste should be kept aside for use later.
Mustard Oil is heated .Bubbles will form in the oil when sufficiently hot.
First the potatoes are fried coated with turmeric and salt and fried in oil till half fried.On turning slightly brown in colour they are brought out of oil.The garlic ginger chillies and onion paste is now added to the hot oil.
Diced onions are added along with crushed garlic.Bayleaf and two whole red chillies are added.A nice aroma of crushed garlic and bayleaf will fill the air.The paste kept aside will be added to oil.The mixture is now fried till golden brown and till the oil starts getting released from the mixture.Marinated mutton is added to the mixture and fried well with the mixture.The gas is kept in high flame.The mutton starts releasing water and frequently the mutton should be turned in the cooking utensil.When the meat starts getting cooked it changes colour and starts releasing oil.Garam Masala(combination of cardomom pods,clove,cinnamon sticks powdered),chilli powder(optional) is added to the mutton mixture along with the potatoes.After mixing the potates ,garam masala and meat sufficient hot water is poured in the vessel so that the meat and potatoes get dipped in water completely.
If pressure cooker is being used then contents in the cooker is set to boil.The water is boiled till sufficent water evaporates such that meat pieces become visile partially.Lid of the cooker is closed and 5 whistles of the cooker (2 long and 3 of small duration)are blown.
If any other cooking vessel apart from cooker is being used then the a little more water than used in cooker is to be used.When the meat starts getting sufficiently visible then the potatoes and a piece can be checked whether they have got cooked.If cooked the we are almost done.
A little powdered garam masala along with chopped coriander is spinkled ove the meat and mixed.
The curry goes well with puri(puffed bread) or steamed rice.If steamed rice is used then diced lemon is a good supplement along with the curry.