- 750g (26 oz) mutton with bones
- 200g (7 oz) Onion
- salt to taste
- 200g (7 oz) tomatoes
- 2 lemons
- 400g (14 oz) yogurt
- 1.5 - 2 tbsp Kashmiri red chilli powder
- 1.5 tsp garam masala
- 1 tsp ground turmeric
- 2 tbsp ginger-garlic paste
- 3 green chillies
- 5 - 6 tbsp Ghee
- 1-2 bay leaves
- 5-6 black peppercorns
- 1 inch cinnamon stick
- 3-4 whole cloves
- 3-4 cardamom pods
- a big handful of chopped cilantro
- A handful of mint leaves
Certain dishes cooked in the traditional way have their own charm. You mess up the method or rush the cooking process and it would never give you the same taste. Unlike the speedy pressure cooker savvy home cooks or even my mom for that matter, If or a change belong to the old school of thought when it comes to meat dishes atleast. I truly believe that a slow cooked dish of meat would never be matched by one cooked in a speedy process.
My dad always found mutton dishes chewy no matter how it was cooked. Unless it was kheema, he wouldn’t bother having it and of or almost more than a decade it was never made at home. I learnt the basics of l am cooking during my culinary diploma at IHM,Mumbai and had wanted to try my hands on it at home since a while. Since I had no audience to feed other than my mother and house-help,I invited my elder sister and her husband for a good hearty Sunday lunch!
- Lamb is an excellent source of protein and vital nutrients like iron, zinc, selenium and vitamin B12.
How to make Muslim Mutton Curry
1.Mutton is generally tougher and has a much stronger flavor than lamb. It was once a mainstay of the British diet.