Sunday, March 28, 2010

Muttonache Kalwan (Mutton (Goat meat )Curry)


 1/2 Lbs Mutton (Goat meat From Halal Market)
1/2 Thinly Sliced Onion 
1 Tomato Chopped

4-5 Green chillies ( vertically slit)
3-4 Tsp of Oil 

1/2 - 1 tsp of Ginger-garlic paste(for marination)
1 tsp of Red Chilli Powder
1/2 tsp of Turmeric
1/2 tsp Cumin Powder
1/2 tsp Cinnamon Powder
a pinch of Nutmeg Powder
1/2 tsp Garam masala powder
1 Cup of plain yogurt(use for marination)
For garnishing Mint leaves or Coriander leaves

Serves 2 people


1. Marinate the mutton pieces with ginger garlic paste and yogurt, mix it well and keep it aside.
2. Heat 3-4 tsp of oil in a Pressure Cooker/ Pressure Pan, then  sauté onions till  soft and  

    translucent .
3. Add green chillies and saute for about 30 sec and then add tomatoes, red chilli powder, cumin powder, garam masala, nutmeg and cinnamon powder and sauté them all together for about 4-5 minutes .
4. Add the mixture from the bowl (mentioned above).
5. Add salt to taste and sauté for about 4-5 minutes on low to medium flame or till very little oil separates.
6. Add a cup of water and cover the lid and pressure cook.
7. Pressure cook until the whistle goes off 5-6 times. After that remove from heat and keep it aside. Empty the Mutton Gravy in a Serving Bowl & Garnish it with mint leaves or coriander leaves.
8. To be served with Chapati/Roti/Naan/Boiled Rice. On the side Pearl onions and lime wedges taste divine with this dish.
* While using the Pressure Cooker/ Pressure Pan - If the mutton is very tender, 4-5 whistles should do, on other occasions (after thawing etc.) averaging about 7/8  whistles mostly should work. If its undercooked, you can cover the pressure cooker again and let it cook more. But make  sure not to overcook the meat. If this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time (approx. 2 hours) to cook!