Monday, October 3, 2016
It has been some time since we cooked mutton (goat meat) curry at home. The halal store being a bit away from home is the main reason. However, Lil Miss A has started taking Kathak lessons and the halal store is 5 minutes away from where her classes are conducted. Well, thats how we got mutton after a long time and we could not wait to savor the curry.
I always wanted to use the instant pot to cook goat meat and I got my wish too.
Of Course Mr. A wanted to have ladi-pav with the curry - so, made that along with some khachumbar (Indian Salad). It was an amazing meal.
2 pounds mutton (I ask the butcher to cut it into pieces for curry)
2 TBS yogurt
1/2 tsp turmeric powder
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/8 tsp fenugreek seeds
4 green cardamom
1 inch cinnamon
1 piece mace
2 bay leaves
1 black cardamom
3 medium onions (sliced)
3 medium tomatoes (quartered)
1/2 cup grated coconut
10 cloves garlic (smashed)
1 inch ginger piece (cut into pieces)
2 tsp chilli powder (more or less as per spice preference)
4 TBS ghee (you can use oil too - but, ghee gives it an amazing aroma)
salt to taste
Clean the mutton pieces in water untill the water is clear. Add the yogurt and the turmeric and let it marinate for atleast an hour (overnight is best)
Put the Instant Pot in saute mode. When it gets hot, dry roast the fennel seeds, cumin seeds, fenugreek seeds, coriander seeds, cloves, green cardamom, black cardamom, bay leaves, cinnamon, mace. Be careful not to burn the spices - this should take just 1 to 2 minutes. Remove carefully onto a plate. Now add the ghee and to this add the garlic and sliced onions. Fry till the onions turn golden brown. Now add the garlic, tomatoes and chilli powder and mix well. Saute till the tomatoes become mushy and oil leaves the sides. Now add the coconut and mix well. Switch off the pot. Let this mixture cool a bit. Once its cool, grind it to a smooth paste along with the dry roasted masalas.
Add the marinated mutton and the ground mixture into the instant pot and mix well. Cover and cook manual for 35 minutes with vent sealed and natural release. Mutton should be cooked to fall off bone consistency. Cooking time will vary depending on the meat. If at 35 minutes its not cooked the way you want it - then cook for another 5 minutes with vent sealed and natural release.
Open the lid, and add salt to taste. Garnish with chopped cilantro and serve with pav, chappati, naan or steamed rice.
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