By Gurjyote Sethi
Mutton on bone in a creamy rich brown curry.
1 kg mutton
7 (medium size) Onions
2 tbsp. Coriander
1tbsp ginger paste
Kashmiri chillies to taste
2 tsp. black pepper
4 brown cardamom
¼ tsp. mace
125 g curd
1tsp garlic paste
5 green cardamoms
1 tsp. cinnamon
250 g ghee
150 g cream
Salt to taste
Wash and clean the mutton pieces.
Finely slice 2 onions. Grind 5 onions, garlic and ginger to paste.
Also grind 5 cloves, brown cardamoms and black pepper and keep aside. Separately grind nutmeg and mace.
Blanch, peel and grind almonds. Mix the almonds paste with half cup water and strain through a fine muslin cloth to obtain a creamy mixture. Mix the strained almond paste with the cream.
Place a deep vessel. Pour the ghee, when hot, add the sliced onions and fry to a golden brown colour.
Add the mutton, onions, garlic and ginger paste, whole cloves, green cardamoms, cinnamon, coriander, whisked curd, chilli powder, salt and sauté on slow fire, till the ghee separates.
Add 3 cups of water and cover and cook on low fire till the meat is more than half done. Remove from the fire and pick out the mutton pieces from the gravy with a slotted spoon. Strain the gravy through a muslin cloth and keep aside.
Put the pan back on fire and add the mutton pieces and the strained gravy and cook on a medium flame. When hot, reduce the flame and add the almond and cream mixture stirring constantly. Cover and simmer for 10 minutes. Add the saffron. Serve hot.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com