Mysore Mutton

 

Ingredients:

(A)

1 pound mutton (cut into small cubes)

5 tbsp ginger, garlic and onion paste

Approximately 2 to 3 cups of water

 1 tbsp salt

 

(B)

1 tbsp cumin

1tbsp fennel

4 star anise

2 cinnamon stick (broken into half)

5 cardamoms

10 cloves

2 stalks of curry leaves

4 tbsp oil

 

(C)

1 big onion (chopped finely)

2 green chilies (chopped finely)

2 big tomatoes (chopped into cubes)

 

(D)

2 tbsp tomato paste

1 ½ to 2 tbsp meat curry powder

1 tbsp chilli power

1 tsp turmeric powder

1 chicken cube dissolved in warm water

 

(E)

1 tbsp toasted cashew nuts

1 tbsp black ground pepper

Garnish

2 stalks of cilantro

 

 origin

Method

1.      Pressure cook mutton with water just covering the meat for about 10 whistles. Or Cook Ingredients (A) in a deep pan until mutton is cooked and tender.

2.      Add all ingredients in (A).

3.      When mutton is cooked drain the mutton and keep aside.  Save the mutton stock

4.      In a deep pan heat 4 tbsp of oil, Add all of Ingredients(B )and fry  for 2 mins

5.      Then add all of ingredients (C) and fry under medium heat until tomato become very smooth.

6.      Add all ingredients in (D) and fry. Add in the mutton stock, saved earlier if mixture too dry.  Fry until there is no raw masala taste. ( add more oil if needed)

7.      Add the cook mutton and mix with masala until most of masala is absorbed by the meat. This is a slow and tedious process.( if u prefer it with a little gravy , then do not need to fry until very dry)

8.      Finally add a tbsp of black pepper and cashew nuts and stir in well.

Garnish with chopped cilantro.

Note : This dish served very well with Hot and sour Soup ( Rasam).

More Indian and Fusion Recipe in Vishali’s Cookbook.