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Thursday, November 27, 2014

Mutton Korma ~ A spicy and Juicy Goat Meat Curry

      Here is the time again to introduce another talented food blogger from Kolkata and a member of Kolkata Food Blogger to my reader. She is Priyadarshini, who runs the blog, "Let's Talk Food". She is totally devoted to foods and very creative when it comes to food. As her blog's name is, she literally talks to food. Her experiments with food is quite extraordinary and out of norms. But when she creates, she creates something extravagant, nobody could have ever thought of making what she makes, I can vouch for it. Here is some of her creations : Doi Mishti Cupcake, Chilli Cranberry Sandesh, Almond Blackberry Laddoo and many many more such food. Even her Bengali traditional dishes also has her own touch which just results in lipsmacking delicacy. I won't say more, you have to visit her page to believe me. I can guarantee you'll get to know so much more about food after a visit to her blog. As a food blogger, I totally respect her and a big fan of her creativity.

    Last month she posted a recipe of Mutton Korma on her blog and I literally drooled seeing her pics. Immediately, I thought to recreate it in my kitchen. After few days, I arranged all the ingredients and followed her recipe to the T and what to expect, totally lipsmackingly delicious juicy and spicy Mutton curry. I made a semi-thick gravy to go with my chapati/roti. Visit her page for original recipe......

You Need :
Mutton : 1 kg.
Potato : 2, cut into big chunks/halves(optional)
Onion : 1, (thinly sliced)
Coriander powder : 1 tblsp.
Salt to taste
Sugar – 1+1 tbsp
Bay leaves
Mustard oil : 3-4 tblsp.
For marination :
Minced onion : 1, large
Minced papaya : 2 tblsp.
Ginger paste : 1.5 tblsp.
Garlic : 1 tblsp.
Tomatoes : 2-3, medium
Turmeric powder : 2tsp
Red chili powder : 1 tsp
Salt : 1 tsp.
To roast and grind together :
Whole Cumin seeds : 2 tblsp.
Dry red chilli : 2
Cardamom : 2
Cloves : 2
Garam Masala : To grind
Cardamom : 3-4
Cloves : 3-4
Cinnamon : 2 inch stick
Black Cardamom : 1 (only seeds)
Mace : 1
Nutmeg : a pinch
Whole Black Peppercorns : 8

How To :
  • Marinate the mutton with the ingredients listed under "For marination" for at least 3-4 hours, more the better.
  • Roast whole cumin seeds, dry red chillies, cardamom and cloves on a hot tawa till aroma comes out, then cool a bit and grind into powder. Also make a powder of the ingredients listed under "Garam Masala". Set aside.
  • Heat mustard oil in a pan and once the oil starts smoking, reduce heat and add a tbsp sugar. Once the sugar melts, add sliced onions and potato pieces if using and fry until the onions turns a little brown and potatoes too. Add the marinated meat and fry in medium high heat until the meat has browned on all sides and oil begins to separate.
  • Now add salt, coriander powder, roasted cumin-chilli powder and fry further till oil separates. Add the Garam Masala powder and mix well, fry for another few minutes and then add warm water, enough to cook the meat. Cover and cook till meat is almost tender, stirring occasionally. It can take upto 45mins to 1 hr. It depends on the meat you are using. You can also pressure cook the meat but cooking in the pan in slow heat, tastes lot better. It's upto you.
  • Remove cover and cook on low heat until meat is tender and the water reduces. Remove from heat when meat is cooked and you have your desired consistency of gravy. Just before removing from heat, heat 1 tsp. ghee in a small bowl and pour it over the meat.  
  • Serve hot with rice or roti/naan/paratha. 
I'm sending this post to Kolkata Food Blogger's ongoing event, "Know Your Blogger 2"

Thursday, November 27, 2014 / by / 0 Comments

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