Sometimes you don’t want to slave over a stove other than initial 15 mins. I use this recipe to pre prepare and marinate and do what I did: cook later when I want. If you can marinate the meat overnight it’s much better. If you can’t, it’s still fine
All measurements are level spoon.
Ingredients for marinade:
2kg mutton mix
2 large onions sliced
3 tomatoes chopped
2 tsp chilli powder
1.5 tsp coriander powder
1.5 tsp turmeric powder
2 tsp cumin powder
1 tsp curry powder
3 tsp salt
2 tsp Kashmiri chilli powder
1 quarter cup oil
2 tbsp tomato puree
1 handful fresh coriander
1 tbsp dried methi leaves
2 cinnamon sticks
4 cardamom pods split
1 blade of mace
1 star anise
Few cloves and peppercorns
6 garlic cloves minced
2 inch sq ginger minced
4 dried chillies minced with the garlic/ginger.
4 fresh chillies chopped or as I used 2 small Moruga scorpions for extra hot!
Mix all the ingredients together really well with the mutton ideally in the pan you are going to cook in. You can leave this overnight for a more intense flavour or few hours.
I left this for few hours.
I use a stove top pressure cooker for space and convenience factor. If I’m in a rush I can put pressure option on but this is better cooked in normal time and fashion for a better flavour.
Place the pan on med heat, cover and leave for about 10 mins.
You will see juices come out and it should be nicely simmering.
Now raise the heat and bring to boil then reduce to med. You will notice oil splitting now. Bhuna this for a good 10 to 15 mins, stirring intermittently.
This is an important stage to develop and intensify flavours. It’s here the meat will take on flavours of the spices and aromatics.
Now add 2 cups of water, stir well, cover and cook on lowest heat and leave for about 40 mins stirring/checking occasionally.
After 40 minutes adjust your sauce to taste.
I added my Brussels Sprouts at this stage and cooked for another 5 mins. You can add whatever you desire.
If you’re not adding any veg, check for seasoning and that your meat is cooked. When your oil splits to the top it’s done, remove, garnish with fresh coriander and your dish is ready to serve.
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