Mutton Curry...Che Style...

Kuwait has given me a lot…and one of those things is the time, opportunity and the interest to cook! Since I moved here in March 2010 I have spent a lot of time in the kitchen and experimented a lot with new dishes…

Finally I decided to write about some of the special ones I have cooked and this is my first recipe post!

Big thanks to Chef at Large and Gayatri Singh’s recipe I made this Mutton Curry – the simple yet to awesome recipe and by far one of the most delicious dishes I have ever made!

Link to Gayatri’s recipe which I used (I made some minor changes to it): http://www.theculinarynirvana.com/2013/05/traditional-indian-mutton-curry.html

So without any further adieu, here’s presenting the MUTTON CURRY – Che style!

Ingredients:

1. 1.25 Kg Mutton (cut into small pieces)
2. 150 ml Sarson (Mustard) Oil
3. 10 big Garlic cloves
4. 100 grams Ginger
5. 400 grams Onion
6. 2 tablespoons Black Pepper
7. 1 tablespoon Cloves
8. 14 Green Cardamoms
9. 7 Black Cardamoms
10. 4-5 small pieces of Cinnamon
11. 4-5 Bay Leaves
12.  10 whole Red Chillies
13. 1 tablespoon Garam Masala Powder
14. 2 tablespoons Meat Masala Mix (I used the Mehran Brand)
15. Salt to taste
16. Fresh Green Coriander

Preparation:

1. Wash the mutton properly and remove all the blood (you are welcome to keep the blood though if you are the bloody types you see)

2. Cut the onions into thin slices (take care of your fingers though)

3. Peel the Ginger-Garlic and make a coarse paste (saves time during the cooking process)

4. Pour the Mustard Oil in the Pressure Cooker and heat it at full flame till you get the burning sensation in your eyes due to the fumes!

5. Reduce the flame after your eyes are in a comfortable state and put all the whole spices in the cooker; don’t get all too excited and don’t look directly into the cooker! The spices get too excited and have a tendency to jump!

6. Once the spices have stopped crackling put the Ginger-Garlic coarse paste and cook it till it turns to light brown; then add the sliced onions and wait till they also change colours!

7. After this new colour in your life put the Mutton pieces and “bhoono” them till your hands don’t get tired

8. Once your hands are sore enough then close the pressure cooker lid and wait till it gets amorous enough and whistles 6-8 times

9. We watched “Inglorious Basterds” showing on one of the Movie Channels while the Cooker was whistling; you can watch any movie of your type too – it won’t make any difference to the taste of this dish.

10. Once the whistling is done then open the lid and add some water (if you want some gravy in your dish); I added 3 glasses of water and then let it cook for 20 minutes; and then back to Inglorious Basterds! Plus to give more spice to your curry add the Garam Masala and the Meat Masala mix! It would surely add a lot of flavour!

11. I also experimented with my camera and clicked some “Blurred Background” pics! Here’s one of them…

12. And that’s it; the Mutton Curry is ready to devour (you are welcome to wait till it cools down) – I waited for full 12 hours! so that all the flavours and spices seep into the meat and it becomes even more delicious...

13. If you are the garnishing kinds then you can julienne some Ginger and use some Lemon Wedges! I am the simple kinds so just used chopped fresh coriander!

14. Serve the Mutton Curry with Rice (we had Zeera Rice) and fresh Rotis…

15. Thank me later…

Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!