Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, January 21, 2011

Mutton Stew

Recipe No: 175
Ingredients                                                               Serves 4
To Marinate and Pressure Cook
  • Mutton…………………………..350 grams (Cut into small pieces, wash and drain)
  • Curd………………………………1 Tablespoon
  • Salt…………………………….…3/4 Teaspoon
  • Pepper Powder……………….1/2 Teaspoon
  • Garam Masala Powder……1/4 Teaspoon
To Make the Stew
  • Oil………………………….......1 + 1 Tablespoons
  • Crushed whole Spices…....4 Cardamom pods, 6 Cloves and 1 small Cinnamon piece
  • Onion sliced…………….......1/2 cup
  • Ginger chopped…….…......1 1/2 Tablespoons
  • Garlic chopped…………......1 1/2 Tablespoons
  • Indian Green Chilly.....…..3-4 slit
  • Potato cubed………….........2 medium
  • Thin Coconut Milk…........1 cup (mix 1/3 cup thick coconut milk with  2/3 cups water)
  • Thick coconut milk...….....1 cup
  • Shallots sliced……………….2
  • Curry leaves………………….2-3 sprigs
  • All purpose flour/ Maida...1 teaspoon
  • Water……………………….….1/4 cup
  • Garam Masala Powder…...1/2 Teaspoon
  • Tomato sliced………………..1/2 big
  • Vinegar………………………...1/4 Teaspoon
  • Coriander Leaves.........…..2 Tablespoons (chopped)
Method of Preparation
  1. Marinate Mutton cubes with all the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
  2. Pressure cook with 3/4 cups Water till the Meat is done. (In my Pressure Cooker it took only 4 whistles, but time it according to your cooking conditions)
  3. Heat a tablespoon of Oil in a pan on medium high heat and fry the crushed Whole Spices until fragrant.
  4. Add sliced Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf and saute till they are wilted.
  5. Add the cooked Mutton together with the gravy, cubed Potatoes and the thin Coconut milk. Cover the pan and let it cook.
  6. When the Potatoes are almost cooked add the Tomato and let it cook through.
  7. Heat 1 ½ Tablespoons of Oil in another pan on medium low heat and saute sliced Shallots and Curry leaves and let it brown.
  8. Add All Purpose Flour and saute till the raw smell is gone. Mix in ¼ cup of Water until smooth.
  9. Add this to the Stew and let it boil. (Reduce the gravy a bit if there is too much.)
  10. Add thick Coconut milk, Garam Masala Powder, Vinegar and chopped Coriander leaves;  let it start to boil along the edges.
  11. Add Salt and Pepper Powder if needed.
  12. Switch off the heat and serve hot with Appam or Bread.
Notes:
  • If you are health conscious or don’t want too much of the ‘lambiness’ follow this: Once the Meat is cooked, remove all the pieces and put the gravy for 1 hour in the fridge or 30 minutes in the freezer. By this time all the fat will be solidified on top of the gravy. Remove it with a spoon and follow the rest of the cooking.






Make it, enjoy the deliciousness and
serve it to your family with love…

2 comments:

Jaisy James said...

delicious mutton curry

anu said...

Mutton Stew looks delicious and yum.

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