Wednesday, August 19, 2009

Mutton Curry /Goat Curry



Ingredients :
  1. Mutton /Goat meat with bones - 2 lbs /1 kg
  2. Onion - 2 sliced thin
  3. Ginger - 1 inch piece chopped
  4. Garlic - 1 whole pod peeled and chopped
  5. Tomato - 1 sliced
  6. curry leaves - 2 springs
  7. Vinegar - 1 tsp
  8. Coriander powder - 3 tbsp heaped
  9. Chilly powder - 2 tsp
  10. turmeric powder - 1/2tsp
  11. Potato - 1 cubed (optional)
  12. Oil - 2 tsp
  13. meat masala crushed - 1 tsp(cardamom,cinnamon,nutmeg,star anise,fennel,cloves and pepper)

Note :The spices shown in the photo are not in the correct proportions

Preparing the Goat meat:

Goat meat sometimes has a gamey flavour depending on the age and upbringing of the animal. To get rid of this soak the meat in yogurt/curd for an hour and then wash and drain it. If you do not have curd you could use vinegar and turmeric to wash the meat.

Method:
Heat oil in a pan and add in the sliced onions , ginger, garlic and salt and saute until light brown.
Add the crushed meat masala and saute.
Add in the coriander powder,chilly powder and turmeric powder and lower the flame.
Saute it on low flame for few minutes until the raw smell is gone.
Add the sliced tomatoes and curry leaves saute.



When the tomatoes are cooked Add in the goat meat and mix well.
Cover and cook for 45 minutes on a medium flame ,stirring occasionally.
Do not add water unless the dish turns dry - if required add minimal water as necessary to get the meat cooked.


If you are adding potatoes it can be added after the meat is 3/4'th cooked.
Taste for seasonings and add more salt or vinegar as required.
If the tomatoes are sour you might not need to add vinegar.
Cover and cook on low flame for an additional 30 minutes or more until the meat is cooked well.


Serve hot with rice,appam,chappathi,puttu,poori or bread.
The curry tastes even better the next day after the flavours blend.

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