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Post by carnation037 on Nov 23, 2002 20:28:58 GMT -6
Someone asked for a recipe for Mutton Curry in one of the last few newsletters. Sorry I did not keep the name, but here you are.
from india Mutton Curry (casserole) #1
1 1/2 lbs. goat mutton 3 med. onions 3/4 c. yogurt 4 garlic cloves pn soaked or ground Saffron (I don't know what the pn stands for, anyone else know, please let the rest of us in on it) 2 tsp. salt 3/4 c. cream 1/8 c. almonds, (1oz.) 1/2 c. oil 1/8 c. coriander seed, (1oz.) 1 tsp. red pepper, optional 1/2 tsp. Garam Masala
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in above for 2 hours. Heat the oil, fry the remaining onion, thinly sliced. Grind and keep aside. Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the meat is 3/4 cooked, OR pressure cook at 15 lb. for 20 minutes. Reduce pressure. Add salt and pepper. Uncover and cook the liquid dry. Add beaten yogurt and fry till it leaves oil. Add fried ground onion. Beat the cream. Add soaked or ground saffron and mix it with the cooked mutton. Add Garam Masala and bake at 250 for 30 minutes. Serve garnished with chopped coriander leaves.
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Post by carnation037 on Nov 23, 2002 20:30:58 GMT -6
Mutton Curry (casserole) #2
2 lbs. goat mutton 1/4 c. vinegar 1 onion 3 garlic cloves 4 slivers ginger 1/4 c. oil 1/2 tsp. chile powder 2 tsp. paprika 1/2 tsp. turmeric 1/4 tsp. ground black pepper 3 tsp. coriander 1 tsp. cumin 1/4 tsp Fenugreek curry leaf sprigs 2 1/8 c. coconut milk 1/4 tsp. curry powder 1 tsp. salt
Cut the mutton into bite size pieces and place in a bowl. Pour on the vinegar and leave to marinade for 30 minutes. Chop the onion, then grind in a pestle and mortar with the garlic and ginger. Heat the oil and fry the onion, garlic and ginger. Add the chile powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes. Drain and remove the mutton from the marinade and add to the pan. Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil. Cover the pan, reduce the heat and simmer for 1 hour, or until mutton is cooked. Just prior to serving sprinkle with the curry powder and add salt to taste.
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Post by carnation037 on Nov 23, 2002 20:32:01 GMT -6
Mutton Curry #3
2 cut onions 1 tsp. turmeric powder 1/2 tomato 3/8 c. cut coriander seeds 10 cut red chillies 3 c. coconut milk 1/2 lb. goat mutton, dilute half and keep separate coriander leaves Need to make gound paste: Heat some oil, add 1 cut onion the coriander seeds and the red chillies. Fry them well, and grind them well.
Fry some oil in a pan, add the mustard seeds . Add the other onion, tomatoes, the mutton and fennel seeds. Let the mutton cook well. Add the ground paste. Let the paste boil add the diluted coconut milk Add the salt and stir. Add the thick coconut milk, and let it simmer for 5 minutes, add the coriander leaves.
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