The wedding-feast mutton curry is hard to match at home, but with the right proportions and step-by-step frying it can be done. These quantities are for 2.5 kg of mutton.
Roasted spice: dry-roast one cinnamon stick, eight or nine cardamoms, two teaspoons of black peppercorns and seven or eight cloves on low heat for two to two-and-a-half minutes, cool and grind. Cut the meat into medium pieces and wash well.
Heat a large pot and add 450 ml of mustard oil, five whole cardamoms and, if available, a little mutton fat. Fry 550 g of thinly sliced onion on high heat for ten to twelve minutes until reddish; thin slices melt quickly into a smooth gravy. Add two tablespoons of garlic paste and four of ginger paste and fry until the raw smell goes, then add the meat and stir on high heat for at least ten to twelve minutes.
Add half a teaspoon turmeric, one-and-a-half teaspoons Kashmiri chilli powder, half a teaspoon coriander powder and salt and cook until the meat is 30 to 40 percent tender, then add 350 g of thinly sliced tomato; added earlier, tomato slows the cooking. When the tomato melts and the oil rises, add enough boiling water and cook on medium heat for about an hour, or use less water in a pressure cooker.
Fifteen minutes before the end, when the meat is about 80 percent done, lower the heat, add four teaspoons of whisked yogurt and stir at once so it does not split. Add three tablespoons of green-chilli paste and the roasted spice powder, check the salt and simmer until the meat is fully tender and the gravy thick.
Source: Dinajpur TV
Comments
(0)