Friday, October 25, 2013

Green green Mutton

Mutton hara masala
Juicy and tender pieces of mutton are infused with aromatic spices and enriched with a large amount of greens and herbs to make this delectable curry. Fenugreek, spinach, mint, coriander and dill all contribute their earthy green flavors to the dish. Meat cooks in a gravy infused with cinnamon, cloves, cardamom and peppercorns till tender. Try to use all types of greens here as each has a unique taste. A very impressive dish to serve at your next dinner party with naan, roti or rice. 

Ingredients: (Generously serves 4)
2 lb Mutton
1/3 cup kasuri methi
1 lb spinach
1 cup fresh mint leaves
2 cups fresh coriander
handful fresh dill
4-6 green chilies
2 medium Onions, chopped
1 tsp garlic paste
1 tsp ginger paste
Red chili powder to taste
1 tsp turmeric powder
1 1/2 cups plain yogurt
3 tbsp oil
Salt to taste
Whole spices (dry roast and grind coarsely)
1/2 tsp each cumin and coriander seeds
1/2 inch cinnamon
5 cloves
1 black cardamom
2 green cardamom
few peppercorns
  1. Microwave the spinach till it is lightly cooked, about 4-5 minutes. Grind all the fresh greens (cooked spinach along with its water, mint, dill and coriander) into a smooth paste. Keep aside 
  2. Marinate the mutton in yogurt, salt, chili powder and turmeric for 2 hours. 
  3. Heat oil and add coarsely ground spices, saute for 2 seconds. Add kasuri methi and onions and saute till onions turn pink. Add ginger garlic paste and continue to saute till the entire mixture turns light brown. 
  4. Add the marinated mutton and continue frying for another 5-10 minutes. 
  5. Add 1/2 cup water and pressure cook for 10 minutes on simmer after the whistle. 
  6. Once the pressure is released, put the cooker back on low flame and cook the meat until the oil separates, 
  7. Add the ground greens and cook for 3 minutes max to incorporate the green flavor in the meat. If you cook longer then it will change color. 
  8. Serve with roti or naan. 

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