Punjabi Mutton (Goat) Curry
Married to a Bengali ensures I cook goat curry every Sunday. It's a sacred ritual for him. And my daughter's obsession for bone marrow has made it a must at our home now. I am always on the lookout for goat recipes. This Punjabi mutton curry is very similar to my regular goat curry with the exception of using ghee as opposed to mustard oil. And boy! what a difference it has made. I also made it in a semi gravy style, which went perfectly well with pulao/pilaf. It would go well with any of the Indian breads too like naan, kulcha, chapati.
The recipe turned out so well, that we all over indulged and licked the bowl clean. We burned our excess calories with a fun family swim in the evening. I had to document this recipe to reach back incase my memory fails me or if any of you would be interested in trying it. I promise you, its would disappoint. It's a fairly easy recipe to follow. Please dont skip the ghee as that's what takes this curry to a whole new level. I am conservative when using oil/ghee and the amount mentioned below is least that would be required to flavour and cook the meat.
The recent research on benefits of including ghee in our diet only reiterates the ancient Indian food habits. I believe moderation is the key to a balanced diet and good health. Eat all that you want, with gratitude and moderation and you can enjoy your favorite foods and good health for many years to come. To creating many delicious food memories...Cheers!
2 lb mutton meat on bone (goat)
1 large red onion, finely chopped (3/4 cup)
1 tomato, chopped
2 tsp of ginger paste
2 tsp of garlic paste
1/4 cup yogurt
1 inch piece of cinnamon
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp cumin -coriander powder
1 tbsp meat masala powder
1 tsbp sugar
2 heaped tbsp ghee
salt to taste
few strands of cilantro chopped for garnish
1. Wash the meat pieces well and drain the water. Add turmeric, chilli powder, yogurt and marinate it for at least 30 mins.
2. In a large pressure cooker, add the ghee and heat it up.
3. Add the whole spices -cloves, cardamons, peppercorns and cinnamon. Saute for 10-20 seconds till fragrant.
4. Add the chopped onions with a pinch of salt and saute till pink.
5. Add the ginger - garlic past and and saute further.
6. Drop in the tomatoes and cook till slightly pulpy.
7. Add the remaining spices - cumin & coriander powder and meat masala.
8. Now add the marinate meat pieces with the marinade and saute well.
9. Add salt to taste, sugar, about 1/2 cup of water. Cover and cook till the meat is ready. (I use Futura pressure cooker and it takes me 15 mins on low to cook the meat till its tender and falling apart)
10. Garnish with cilantro and serve hot with pilaf or Indian flatbreads.
I still have the taste lingering on my tongue as I write this post. I would have to most probably repeat this recipe this Sunday too! :)