Friday, December 25, 2009

Mutton Curry and Pulav

Latif's cousin and her family had come home today to spend the day (we live in a beautiful colony with lots of trees that you will never find elsewhere in Dubai!!). We (my mother-in-law and I) decided to make the traditional Mutton Curry with Rice. This curry is typical south Indian (more related to Karnataka) cuisine made with coconut. The spices and coconut are dry roasted before grinding to a paste. This results in a thick, aromatic gravy that is best complemented by the pulav. Pulav is a rich and fragrant rice cooked in ghee (clarified butter) along with fried onions and whole garam masalas. After lunch we had Kheer (rice pudding) for dessert and then slept off with happy stomachs!!

Recipe for Mutton Curry

1 Kg Mutton or Chicken (with bones)
For Marinate:
1/2 Cup Yogurt
2 Tbsp Lime juice
2 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
For paste:
Fresh Grated Coconut (half of one coconut)
1/4 Cup Assorted Whole Garam Masala*
5-6 Green Chillies
1 Piece Ginger (2 inch)
4 Pods Garlic
2 Tsp Poppy seeds
4 Big Onions (sliced)
2 Tomatoes (chopped)
1 Potato (peeled and quartered)
1 Tsp Powdered garam masala
1 Cup Oil

Clean and wash the meat and ensure that it is dry. Apply yogurt, ginger garlic paste, Turmeric powder, salt and lime juice and keep aside.
In a pan, roast the coconut, whole garam masalas, poppy seeds and coriander seeds till the coconut is brown and the spices become fragrant. Cool this mixture and grind to a fine paste along with the chillies, coriander leaves, piece of ginger,the garlic pod and a little water to get a smooth paste and keep aside.
In a pressure cooker, heat the oil and fry the onions with the green chillies. Once the onion is golden brown, add the tomatoes and fry till it is soft. Add the mutton and mix well. Close the cooker lid and cook for four whistles or till cooked. Open the lid and mix well. Add the potato and the coconut paste and cook well till the potatoes are done. Add more water according to preferred consistency of the curry. Garnish with coriander leaves and serve.
*-Assorted garam masala includes Cardamom, Cinnamon, Cloves, Whole Black Pepper, Bay Leaf, Coriander Seeds. To make powdered garam masala roast the above in a dry pan and grind finely.


2 Cups Basmati Rice (Washed and soaked)
4 Cups water
1 Onion
4 Tbsp Ghee
4 Cloves
1 Bay Leaf
1 Stick Cinnamon
4 Cardamom Pods

In a deep bottom vessel (preferably non-stick) heat the ghee. Add the garam masalas and onion and fry till golden brown. Add the rice and toast till slightly transparent. Add the water and cook till water boils. Once the water boils cover with lid and keep heat on low. Cook till all the water has evaporated and rice is done.

Happy Eating!!

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