When we were growing up, mutton or chicken was a weekly fare. And then, one day I went with my dad to the butcher to get some mutton. And that was the end of non-veg eating for me. The sight of the butcher cutting the mutton put me off eating non-veg for a number of years.
And then I fell in love, and who would I fall in love with, but a goan, who loved loved loved fish and rice and had it every day. And so it was either me starting to eat non-veg again or he leave eating it. So I started eating non-veg after marriage, and cooking it too.
But mutton was something else. For 8 years after marriage, i did not cook mutton. And then decided one day to cook it for my hubby. I did not taste it but he just gobbled it up. Then I made it again on my son's first birthday and it was the first dish to be completely polished off. Now i have started eating mutton again and believe me its delicious.
Mutton 3 pounds shoulder piece cut into small pieces
For the marination
1 cup yogurt
2 inch piece ginger chopped
7-8 cloves garlic chopped
1 tsp turmeric powder
2 tsp red chili powder
4-5 green chilies chopped
1 tblsp coriander powder
2 bay leaves
2 small green cardamom
1 black cardamom
2 piece cinnamon
10-15 black pepper
1 tsp cumin seeds
1tsp fennel seeds
2 jumbo sized red onions chopped
3 big tomatoes chopped
1 tsp garam masala
1 tblsp kasoori methi or dry methi
green coriander to garnish
Oil 5 tblsp
salt to taste
Marinate the mutton overnight in the ingredients for marinade.
Heat oil . Add bay leaves, Cinnamon, cloves, cardamom, and black peppers. Then add cumin seeds.
When they pop, add onions with a little salt. Fry for about 30 mins on medium heat till they turn golden brown.
Add the mutton pieces (reserving any marinade)and fennel seeds and fry with the onions till all the water dries up. This will take about 45 mins.
Now add the tomatoes ad fry for 15 mins till the oil separates. .
Then add kasoori methi and garam masla and 1/2 cup water, salt and pressure cook for 10 mins. When the pressure drops, open the cooker and fry for five more mins. Garnish with green dhania.
I add more oil while frying so that it is easier and takes less time. After opening the cooker, i remove all the oil that floats on the top and the fry the mutton for 5 mins.
The trick to this mutton is frying frying frying . The more you fry every thing, the tastier it gets. I make 3 pounds at a time and freeze it in small containers.
Garnish with green dhania