Ever since I have got into converting my daily cooking into blogs……the cooking has got even more joyful for me.This time it has been almost a month that I did not write any…the reason being simple that I was on vacation .But I was on vacation for only 14 days ,then why so much of gap.So again the answer is simple that one week before and after vacation I become so busy that I hardly find time for any other thing.So now ,I am back to my normal routine and back to writing as well.Vacations always lead to craving for home cooked food no matter how good and different type of food you are having during the outings.So right from boarding the return flight and landing at Delhi several dishes cropped up in my mind that I and my family was craving to have back home.So upon finally reaching home and after settling down for couple of hours I decided to make simple mutton curry which did not involve too much of complicated steps or ingredient procurement.Below follows the recipe of the same dish that turned out wonderful and at last the craving for home cooked food was satisfied.
- 1 kg mutton(mixed pieces/or from part of your choice)
- 3 large onions chopped
- 3 large tomatoes
- 2-3 tbsp ginger and garlic paste
- 100 gm thick curd
- 2-3 tbsp coriander powder
- 1 tbsp red chili powder
- Salt to taste
- Whole spices (2-3 bay leaves, 6 green cardamom,3 black cardamom,2″ cinnamon stick, 6 cloves,10-12 black pepper corns)
- 1 tsp spice powder(grind together 1 tsp cumin,1 flower mace,7-8 corns of kebab chini also called all spice into a fine powder)
- Chopped coriander for garnishing
- In a deep vessel heat oil.
- Add the whole spices into it.
- Once the spices start crackling add in the chopped onions and fry them till they are evenly golden brown in color.
- Add in the mutton and stir fry for 7-8 minutes till it changes its color.
- Add ginger and garlic paste,red chili powder,coriander powder and stir fry for another 7-8 minutes.
- Grind the tomatoes and add them into the mutton along with curd.
- Mix well and adjust the seasoning.
- Cover with the lid and let it cook on very low heat stirring in between occasionally and ensuring that there is enough moisture for almost about 1 hour and 30 minutes till the meat is nicely done.
- Adjust the consistency of the gravy by adding about a cup of water and adjust the salt according to taste.
- Add the spice powder and cook for another 5 minutes.
- Serve hot along with rice or chapati.
- The level of heat in the curry can be kept as per taste by increasing or reducing the quantity of the chilies.
ENJOY!!!…….. AND HAPPY COOKING!!!!!………. TILL I AM BACK………………………………………….