Hope everyone had a great Monday without having to deal with Monday blues. I actually get the blues more on Sunday night, and I’ll be seen running around crazily doing all the chores. When Monday arrives, I’ll be ready to kick start the wonderful week and to experience all the things that’s in store for me.
Last night, I made this goat or mutton curry, and served along with poori. Mutton curry and poori, one of the best combinations, it’s like a match made in the heaven. I know I haven’t yet posted the recipe for making poori, I will be posting it soon. It’s a fried roti and it goes well with almost any curries. I love to have pooris with chicken or mutton curry. Honestly, I don’t make pooris that often since it has to be fried, I prefer chapatis or rotis that are not fried. I had pooris after a very long time and it tasted so damn good with this mutton curry. Usually I don’t add yogurt while making mutton/goat curries, this time I added yogurt and marinated the goat/mutton in it; it turned out to be delicious.
- Mutton or Goat meat, bone-in- 1 lb or ½ Kg
- Ginger-Garlic paste- 1 tbsp
- Kasmiri chili powder- ¾ tbsp
- Ground cumin- ½ tsp
- Yogurt, not sour- ½ cup
- Salt- 1 tsp
- Ghee- 1 tbsp
- Onions, cut thin and long- 2, medium-sized onions
- Tomatoes, chopped- 2, large
- Salt- ¾ tsp
- Oil- 2 tbsp
- Bay leaves- 2
- Whole Cardamom- 2
- Whole cloves- 2
- Whole Cinnamon- 2 inch slice
- Cilantro, chopped- ¼ cup
- In a large bowl, combine the goat meat with the above mentioned ingredients "for marinating goat", let marinate for 30 minutes or longer.
- Place a pressure cooker over medium heat, add 1 tbsp ghee.
- Add the onions, and salt, saute till onions turn golden in color.
- Add the tomatoes and cook till it has mashed up.
- Transfer the cooked onions and tomatoes into a blender jar along with ¼ cup water and puree to a smooth paste, keep it aside.
- In the same cooker used for cooking onions, add 2 tbsp of oil.
- Add bay leaves, whole cardamom, cloves and cinnamon to the oil, saute till aromatic for a few seconds.
- Add the marinated goat into the cooker.
- Rinse the bowl used for marinating the goat with ½ cup water and add it to the goat meat in the cooker.
- Close the cooker, place the whistle and cook till 4 whistles, it takes a long time to cook goat.
- When the pressure subsides, open the cooker lid, add the prepared onion-tomato paste to the cooked goat.
- Cover the cooker with its lid, place the whistle and cook till 2 whistles.
- When the pressure subsides, open the cooker, combine the curry well.
- If the gravy is too thin, cook uncovered over high heat for a few minutes till the gravy thickens.
- Have a taste and add salt or chili powder if needed.
- Garnish with chopped cilantro, cook for a minute and remove the cooker from the heat.
- Keep the curry covered for a few minutes.
- Enjoy with chapati, poori, rotis or rice.
