Haa..Finally am in with a Non-veg dish.Now a days ,I feel like , am more interested to make a Veg post rather than a Non-veg one..Just 'cos I know,if I make a Non-veg post I am gonna miss so many sweet comments from you all..Most of my readers who visit n comment are Veggie people...(This doesn't imply that you shouldn't comment..you can jot down about my pics or bla bla's or nything..!!..:D)Interestingly I have also noticed that,bogger world is largely occupied by Vegetarians n Vegans.But sadly,am always a big Non-veggie fan..:D..I always wait for weekends,so that I can cook n have yummy Non veg treats..Its an age old custom ,which started in my home.Meat was always meant for weekends.When I started cooking,I also followed it.Moreover,its the only time when we both can sit n have a relaxed meal,enjoying every bit of it..:)
I always go for chicken,but once in a while indulge in Mutton too,the tastiest meat out there.Its juicy n so flavorful.But quite fatty,which obviously makes it tasty.One fine method is to pressure cook with lot of water and then skim off the fat from top.I alway go for lamb with bone,as I love to suck it endlessly..:D..This is my first Mutton post ,so a new label is born today..:)
The taste maker of this curry is Shallots/pearl onions/small onions.In most of the restaurants out there in Kerala,which are famous for Mutton dishes,the main ingredient is nothing other than Shallot.They are more tasty and slightly sweet as compared to our normal onions.Hence they give a magical taste to all curries,especially Non-veg.Its darn costly here in US,still I always keep it in stock.For temperings and chutneys n curries,I cant do without it.Many of us tend to be lazy when it comes to using shallots,'cos if using in bulk ,as in for curries,Its a pain to skin it.There is an easy trick for that.Soak the shallots in warm water (can MW also) for 5-10 mins,after which the skin will be so loose and a tight grip at the rear end of it will make the bulb come out easily.
Now verdict about the dish is,it was super yummy..soo spicy n flavorful n I paired it with some Neychoru(Ghee Rice) which turned out to be a gastronomical delight..I tend to stick on to one particluar recipe,if I find it too good n so I'll be making this again.In short,I dunno if I'll be making more Mutton posts here..:D
1 Lbs of Mutton/Lamb
Whole spices (cardamom,cloves,cinnamon,mace)
1 tsp fennel seeds
1 Tbsp ginger paste
1 Tbsp garlic paste
4 Green Chillies
1 tsp Turmeric Powder
1 tsp or little more of Chilli Powder
1 Tbsp Vinegar
A lot of Curry Leaves
1 Tbsp of chopped Ginger n Garlic
2 cups of thinly sliced Shallots(can take Onions instead,but you know which tastes better!!)
1 Medium sized Tomato chopped(should come near 1-1.5 cup when cubed)
2 tsp Chilli Powder
1.5 tsp Coriander Powder
1 tsp Pepper powder
1 + 1/2 tsp of Garam Masala(cloves,cinnamon,cardamom,fennel,mace)
In a cooker heat the oil and saute the whole spices until fragrant.
Add the curry leaves n splutter Fennel seeds.
Saute the ginger paste n garlic paste till fragrant.Add the chillies too..
Add the cleaned Mutton pieces,salt,turmeric,Vinegar n chilli powder and saute well.
Add some cilantro leaves too,pour some water and close to cook..
Lamb cooks easily as we have added vinegar too.(The case is different with mutton,which is bit more hard).So take care not to over cook,as we need it in the second stage.
After a whistle or n bit of simmering ,open the cooker.To make it healthy,you can skim of the fat floating on the top.
Now in a Kadai,heat oil and add the chopped ginger garlic followed by lot of curry leaves .
Smear the whole bottom of pan with the flavor.
Add Shallots,saute till golden brown, add the tomatoes.
Add all the Masala powders and saute well to mix.
After the raw smell of masala fades,add little gravy from the cooker and mix well n saute to make it mushy.
Throw in the mutton and mix well with the base.
Close the lid and keep it like that for 5- 10 mins.
After that,open the lid and add the cilantro leaves.
Mix well n sprinkle rest of the garam masala over the top of it.
Mix well,adjust salt and sprinkle a dash of sugar on it.
Close the lid to lock the flavor.
PS: This is so spicy and it tastes best that way,so adjust the spices after testing the taste.
Guess this is the season of Awards..:)
Hemakka n Nithya , both have passed me the wonderful chat award n Emerald true friend award..:)
I am passing this on to Yasmeen , Arundhuthi , Usha , Seena , Divya , TIna , Veena ,Shama ,Malar , Hemakka , Anudivya ,Vibaas , Vidhaas , Ann , Akaal , Asha , Sangeeta , HappyCook , Cham ,Preeti ,Preety ,Priya ,Ujwal ,Roopa , Sowmya ,Lubna , Navita...
Divya has presented me the prestigious Super Duper Chef award..:)
Passing on to Yasmeen , Asha ,Akaal, Ann ,Arundhuthi , Cham , Hemakka, Anudivya , Usha , Malar ..
Hope I have been able to include anyone..:)
Thanks a ton sweeties..:)..They are soo precious to me n I treasure them..:)
Hugs n Have a rocking Weekend !!