MUTTON CURRY...

Something heavy and spicy somehow makes the Sunday meals special ...

Giving a hundred percent of ourselves while we are cooking is a spiritual practice that goes against the grain of our current emphasis on multi-tasking. To experience the holiness of uni-tasking while cutting onions, grinding masala, and stirring in ingredients of a recipe is a form of meditation for me.



RECIPE:

Ingr :

Mutton                       500 gm
Onions                       4
Tomatoes                  4
Garlic                         6 - 8 flakes
Ginger                       1 "
Pepper corns           4 tsp
Fennel seeds            2 tsp
Coriander seeds      6 tsp
Cardamoms              4
Cinnamon stick        1"
Turmeric pd             1/2 tsp
Red chilli pd             3 tsp
Sugar                          1/2 tsp
Coconut cubes         2 tbsp
Soaked Cashew 
or almonds                6
Curry leaves             1 sprig
Coriander leaves     2 sprigs
Oil                                4 tbsp
Salt to taste

Method:

1. Wash and cut mutton to desired pieces.
2. Chop onions and tomatoes finely.
3. Mash garlic & ginger nicely in a hand pestle.
4. Roast pepper, fennel,coriander,cardamom,cinnamon on slow fire to golden brown ( till roasted aroma fills the air). Grind it to a powder and keep aside. 
5. Heat oil in a cooker.  Add onions, curry leaves & fry to light pink.
6. Add in ginger garlic paste and fry till golden brown
7. Add tomatoes and cook till they get mushy.
8. Now put in mutton and toss it nicely to caramelise; add sugar and fry. 
9. Stir nicely all the time till the mutton browns a bit (takes 5-7 mts)
10. Add salt, powdered spices, chilli pd, turmeric and mix well.
11. Pour hot water ( around 4 cups ; approx 600 ml a litre)
12. Check for taste and salt ; balance the seasoning; cover the lid and cook on medium heat till the first whistle.
13. Turn the heat to sim after the whistle, let it simmer for another 8 - 10 mts
14. Turn off the heat and let it cool.
15. Grind together coconut and cashew/almonds to fine paste.
16. When cool, remove the lid and add coconut paste to the curry.
17. Place on heat for 2 more mts (till it starts to boil again). 
18. Remove, sprinkle with coriander leaves and serve hot.

This curry is very basic with vibrant rustic flavour.  You can adjust the spices according to taste.