Thursday, 9 May 2013 recipe no 3

Mums good friend gave her this recipe and we have been making this probably for the last 35 years.
It's one of the family favorites.

Step one
 1 kilo of mutton, shoulder pref - cut into cubes
2 inches of ginger - grated
Nutmeg - grated fresh, about a quarter of the nutmeg

Marinate the mutton with the ginger and nutmeg for at least an hour, minimum.

Step two
5 medium red onions - chopped, it doesn't need to be chopped fine
2 inches cinnamon

Heat a couple of tablespoons of oil ( vegetable oil) in a heavy based pot or saucepan.
Once hot, put in the cinnamon sticks and once they start sizzling add in the onions.
On medium flame, cook down the onions till they are brown, not burnt mind you!

While onions are cooking, chop 4 large tomatoes.
Add tomatoes to the pot once the onions are brown, and cook them down till they are mushy.
Then add in the marinated mutton.
Cook this on low heat, covered, stirring occasionally.
This will take, depending on which meat you use ( mutton or sheep or lamb or beef) about 40 minutes to an hour.
If it dries up and the meat is not cooked, add water and cook down till almost dry.
Once meat is cooked and almost dry,
add in 2 tablespoons of good meat masala powder and 1 tablespoon of chili powder(use your discretion and add as much chili powder as like, if you want less, add less)
Add salt to taste, mix properly and once you see the oil being released, your mutton is made.

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