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This is a traditional dish cooked for the family or at a large party or get-together. Red tomatoes and a good Kashmiri chilli powder give it a deep red colour. It can be served as a thick gravy based mutton dish or shorba.
- 1⁄2 kg mutton, cut into small pieces
- 3⁄4 cup water
- 1⁄2 teaspoon turmeric powder
- 6 peppercorns
- 4 cloves
- 2 1⁄2 inches cinnamon sticks
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 big onion, chopped
- 1 big tomato, chopped
- 2 tablespoons coriander powder
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon garam masala
- 1⁄4 cup oil
- 1⁄2 teaspoon salt
- chopped green coriander, to garnish
- Put the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer.
- Cook until mutton is tender.
- Place oil in a pot.
- Add chopped onions.
- Then add chopped tomatoes.
- Cook until soft.
- Now add the ginger and garlic pastes.
- Stir well.
- Add all the other masalas and fry for 2 minutes.
- Next, add the mutton to the masala and cook on low heat until the gravy thickens.
- Serve hot garnished with coriander leaves.
I went looking for a beef curry recipe, but when I couldn't find one to suit, came up with this. I can't imagine how it earned its one star (but then everything is personal preferance I guess), as this is easy and tastes sooo good. I would love to know what "a good Kashmiri chilli powder" tastes like, as we can't get that here. We thought about it for a while and decided 1 teaspoon of our current very hot chilli powder and 2 teaspoons of sweet paprika would give us the desired "deep red colour". If we didn't eat curry as often as we do, this just might be a 5. Thanks for a great recipe Charishma.