Recipe by Charishma_Ramchandani
This is from Anjali Vellody's Foodcourt column, Weekend.
Top Review by JustJanS
We try to eat a different curry about once a week, so it's hard to get really excited about them. Charishma, this was excellent. It was simple, but the flavour was fantastic. We used 2 tooth, a sheep older than lamb, but younger than mutton. It took 2 1/2 hours of cooking for it to be tender, and we had to keep adding water as it evaporated but I think this really added to the flavour. No changes to a great recipe that we'll make again.
- 500 g boneless cubed mutton
- 2.46 ml turmeric powder
- 118.29 ml plain low-fat yogurt, beaten
- 29.58 ml oil
To be ground to a paste
- 1 onion, peeled,washed and chopped
- 1 inch fresh ginger, peeled,washed and chopped
- 2 clove garlic, peeled,washed and chopped
- 9.85 ml coriander seeds
- 4.92 ml cumin seed
- 2 whole red chilies
- 4.92 ml garam masala powder
- 2.46 ml black pepper
- 1 maggi vegetable stock cube, with onion
- 1 onion, thinly sliced lengthwise and fried till crisp
- 14.79 ml fresh coriander leaves, washed and finely chopped
Directions See How It's Made
- In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
- Mix well and allow to marinate for 4 hours.
- Heat oil in a skillet.
- Add the ground paste and stir-fry until the oil floats on top.
- Add the mutton cubes alongwith the marinade and the stock cube.
- Stir-cook until the mutton is well-browned.
- Add a little warm water and cook until the mutton is tender.
- Garnish with fried onions and chopped corriander leaves.
- Serve hot with parathas!