BY CHEF DEBDUTTA BANERJEE
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Mutton Curry Pieces -1000 gms
2. Onions -400 gms
3. Ginger & Garlic Paste -150 gms
4. Ghee/Oil -300 mls
5. Kashmiri Chili Powder -40 gms
6. Turmeric Powder -320 gms
7. Coriander Powder -40 gms
8. Cumin Powder -20 gms
9. Dry Ginger Powder -20 gms
10. Fennel Seeds Powder -20 gms
11. Hing -4 gms
12. Curd/Coconut Milk -100 mls
13. Garam Masala -20 gms
14. Mustard Oil -300 gms
15. Bay Leaves -4 gms
16. Ratanjot (Alkanet) -4 gms
17. Meat Masala -20 gms
18. Tomato Puree -120 gms
19. Black Cardamom -4 gms
20. Green Cardamom -4 gms
21. B. Peppers -4 gms
22. Coriander Leaves -50 gms
23. Salt -10 gms
METHOD:
• To make the mutton curry
heat some oil & fry the onions till golden brown. Add the ginger & garlic & fry for 2 mins.
• Grind this along with the powders, tomato & coriander leaves-to a fine paste.
• Heat some more oil in the pan & toss in the curry leaves and stir on a slow flame till you get a nice aroma.
• Add the meat & salt & fry for about 5 minutes & add the ground masala, mix well & if you have pre cooked the meat in a pressure cooker add the stock (I follow this method as pressure cookers speeden up cooking time). If you are adding uncooked meat, then add about a cup of water & cook it on slow-medium flame for about 30-40minutes.
• Check in between, stir & add little quantities of water to assist the meat to cook well & not stick to the bottom of the pan.
• For precooked meat, allow the meat to stew a bit in the ground masala for about 5minutes on sim. Switch off flame & serve hot with Ragi Muddhes!
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