Tuesday, 29 June 2010
Whole Spices Mutton
This is my most fav dish, it's spicy it's hot and it's yummmmy!!! This has a different taste from the usual meat dishes we make, A really unique tasty dish and really finger licking : )
I use Lamb meat so I made it with that but you can surely use beef too.
It’s a really Hot dish so not recommended for small kids!
3 medium onions
8-12 red whole chilies
8-10 black peppercorn
1 cinnamon stick
3 black cardamom
5 coarse grated garlic bulbs
2 tblsp coarse grated fresh Ginger
1tblsp dry coriander seeds (half crushed half whole)
1 tsp salt or as to taste
1 ½ tsp paprika powder
¼ cup oil (or 3-5 tblsp)
2-3 fresh tomatoes
5-6 dry plum (alu bukhaara)
: First of all soak the plums in half cup of Luke warm water.
: Heat the oil and put in 2-4 red whole chilies, let turn light brown.
: Fry the sliced onions in the oil till light gold brown.
: Add in the half of each of grated garlic and ginger and just fry for seconds so that its aroma does not fade
: Add in the black peppercorn, cinnamon and cardamom and let fry a bit
: Fold in the soaked dry plums without water and then the meat and sauté till it leaves water.
: Sprinkle in the paprika powder along with coriander and salt n mix well
: Add ½ cup of water and let it cook till half way tender
: Check when the meat is half done add the yoghurt, stir for a while.
: Break 4 more whole red chili with your fingers on it and stir, now add the rest grated Ginger and Garlic.
: In the end add the cubed tomatoes and let cook again with an open lid so that the water keeps drying up.
: Now add in the rest red chilies and stir, you can smell the strong aroma of the chilies and the gravy will become thicker, it’s done
PS: we add NO turmeric powder or red chili powder in this dish neither do we garnish it with fresh coriander or else it will taste like a normal meat curry!!!!
I used the Rosen paprika powder to give it a nice shinning colour. It has no such specific hot taste, as the whole red chilies make it hot enough :-)