Friday, March 13, 2015

Dubki Mutton

And I am back after a month of my laptop being crashed... but it's all fine now...

so today updating all what I made last month... Missed taking pics of lot of recipes as I was aware that no updation will be there. But jitna pics I took will update the same

Ingredients
  • 750 gms mutton, wash and drain (mix cuts, both bone in and bone less, clean, but leave some fat on)
  • 2 large onions, diced
  • 1 big tomato, peeled and chopped (I freeze tomatoes, so the peel comes off easily)
  • 2 tbsp ginger garlic paste
  • 2-3 dry red chilies
  • 1 tsp haldi powder
  • 1 ½ tsp dhania powder
  • 2 tsp chilly powder (the kind that gives good colour but not spicy)
  • Whole spices as per your choice and taste (nothing hard and fast)
  • I used
  • 2 big Elaichi
  • 4-5 Green elaichi
  • 4-5 cloves
  • 10-12 peppercorns
  • 2” cinnamon stick
  • 2 tbsp curd, beaten
  • 1 tbsp ghee/oil
  • Salt to taste
  • Chopped dhania for garnishing

METHOD
  • Heat oil in a cooker, add whole spices, after half a minute slide mutton pieces in carefully. Stir and cook on high flame.
  • Mutton will start releasing juices. Cook till the moisture evaporates and ghee/oil starts oozing out (do stir often).
  • Add dry red chilies and ginger garlic paste. Mix well and cook for 2-3 minutes on high flame.
  • Now fold in onions and cook till onions become soft (about 4 minute). Stir often.
  • Add curd, haldi, dhania powder and salt. Mix thoroughly and sauté for 3-5 minutes (again oil will ooze out, onion pieces will still be seen, but not to worry).
  • Add 2 c water. Bring to a boil. Close cooker.
  • Cook till 5-7 pressure releases. Cook on sim for 5 minutes and switch off the gas.
  • Open the cooker when it cools on its own. (At this stage the mutton will be about 70 % cooked, rest will be done in second stage)
  • Switch on the gas.
  • Add tomatoes and red chilly powder. Mix well and cook for a couple of minutes.
  • Add water as per the consistency you want (I added 5 -6 cups).
  • Taste, adjust seasoning.
  • Close cooker and cook on high flame for another 3-4 pressure releases.
  • Switch off the gas.
  • On cooling, transfer to a serving bowl.
  • Garnish with chopped dhania.
  • Best eaten with roti broken into pieces and dunked in the thin gravy, or with plain/matar chawal.
Notes:
The recipe sounds and is a bit lengthy, but you need not attend to it constantly. You can do other things in between as long as you remember to come and maro a chammach once in a while smile emoticon
What I did different here was that onions were added later. No need to brown them, gale, nahi gale, no problem at all. So becomes very easy for people who complain that onions keep floating in their gravies.
Chilly powder has to be added in the second phase to give it this bright colour.



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