Monday, June 10, 2024

Mutton Medley: Culinary Creations


Welcome back to my mutton recipes (SAVOURING MUTTON). If you’ve tried my dishes before, you’ve probably noticed my love for certain ingredients (INDIAN DESSERTS) that make them special (MUTTON MARVELS).

Potatoes

Potatoes are a staple in almost all my mutton recipes. They add heartiness and soak up the flavors, making every bite delightful. Soft and tender, they become little pockets of curried goodness. If you prefer your mutton dishes without potatoes, that’s okay. But if you enjoy the comfort they bring, you’re in for a treat.

 

Tip: You can pre-simmer or boil the potatoes before adding them to the dish for added convenience.

Bay Leaves

Bay Leaves Another staple in my mutton dishes is bay leaves. Over time, I've learned that they infuse a subtle, aromatic flavor that elevates the overall taste. Bay leaves also contain enzymes that help break down proteins, making the mutton more tender and flavorful. They’re affordable and easy to find, so I encourage you to give them a try if you haven’t already. 


While spices like cinnamon, star anise, and cloves are essential, bay leaves add a unique touch that’s worth exploring. Here’s a glimpse of my own bay leaf plant, standing tall and proud in Nava’s Zen.


Yogurt
Another ingredient you might have noticed in my mutton dishes is yogurt. You might wonder why, especially if you’re used to traditional recipes that don't include it. If you've been cooking mutton for a long time and think yogurt isn’t necessary, let me explain why I love using it. Yogurt tenderizes the meat because its natural acids break down protein fibers, making the texture softer. It also adds a creamy consistency and a tangy flavor, boosting the overall taste of the curry.

Note
It's important to decide which mutton dishes will benefit from these ingredients. This decision is part of our cooking knowledge and learning curve.

Now, to the mutton recipes.


Mutton Rogan Josh (Persian Mutton Curry)
Ingredients
400g mutton, cubed or cut into bite-sized pieces (pressure-cooked with some water)
2 tbsp butter
2 medium-sized potatoes, cut into medium-sized cubes
Spices: 2 bay leaves, 2 sticks cinnamon, 3 cloves, and 1 star anise
Some curry leaves
1 tbsp yogurt, whisked
Salt to taste

Curry Paste
2 tbsp Kashmiri chili powder
1 tsp crushed black pepper
1 tsp turmeric powder
1 tbsp blended/pounded onion
1 1/2 tsp blended/pounded ginger
1 tsp blended/pounded garlic
(Add the liquid from the pressure-cooked mutton and mix to form a thick paste)

Method
Heat the butter in a pan and fry the curry leaves, spices, and curry paste until aromatic and the oil separates.
Add the potatoes and pour in some water. Cook until the potatoes are tender.
Add the mutton and stir well.
Turn off the heat and stir in the yogurt.
Gently stir and serve.


Mutton Tariwala (Punjabi Mutton Curry)
Ingredients
400g mutton, cut into bite-sized pieces
Some pounded ginger
Some pounded garlic
Some pounded shallots
1 ½ tsp turmeric powder
Some water 
(Pressure-cook these ingredients together)

Other Ingredients
1 ½ tbsp ghee
2 medium-sized potatoes, cut into medium-sized cubes (optional)
2 tbsp yogurt
Spices: 2 bay leaves, 2 sticks cinnamon, 3 cloves, and 1 star anise
Coriander leaves for garnishing
Salt to taste

Curry Paste
2 tbsp plain chili powder
1/2 tbsp coriander powder
2 tsp crushed black pepper (Mix with some water for a thick paste)

Method
Heat the ghee in a pan and fry the spices and curry paste until aromatic and the oil splits.
Add the potatoes, stir, and simmer until the potatoes are cooked.
Add the mutton, stirring well to combine.
Turn off the heat and stir in the yogurt and coriander leaves.
Gently stir and serve.


Malaysian Chilli Mutton
Ingredients
For The Mutton 
400g mutton, cut into bite-sized pieces
1/2 tbsp garlic paste
1 tbsp ginger paste
1 tbsp onion paste
Least amount of water (just enough to pressure cook)
Pressure cook these ingredients together

Other Ingredients
8 dried red chilies, cut into 1/2 inch lengths
1 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 1/2 tsp turmeric powder
3-4 sprigs curry leaves
2 potatoes, cubed into medium-sized pieces
Oil as needed
Salt to taste

Method
Add a bit of salt to the potatoes.
Fry the potatoes in heated oil until light brown. Remove and set aside.
Leave about 3 tbsp of oil in the same pan.
Add the dried red chillies and all the powdered spices. Stir well.
Add the pressure-cooked mutton along with its liquid.
Stir and simmer until the liquid thickens.
Add the curry leaves and fried potatoes.
Give a good stir and remove from heat. 


Mutton Varuval (Mutton Dry Style)
Ingredients 
To Pressure Cook
500g mutton, cut into bite-sized pieces
Some ginger paste
Some garlic paste
Some water

Other Ingredients
1 large onion, thinly sliced
1 tomato (about 100g), thinly sliced
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp meat curry powder (mix with the liquid from the pressure-cooked mutton)
1 1/2 tbsp cashew nuts, pounded until smooth
1/4 tsp garam masala
1 tsp vinegar
1/2 tbsp dark soy sauce
4 tbsp oil
2 stalks coriander leaves, shredded 
Salt to taste

Method
Heat oil in a pan and sweat the thinly sliced onion.
Add the curry powder paste, tomato, garam masala, and salt. Stir until the oil separates.
Add the pressure-cooked mutton, vinegar, dark soy sauce, and salt. Stir well.
Add the pounded cashew nuts and coriander leaves. 
Give it a couple of stirs and off the heat. 


Mutton Kofta Curry
Ingredients
For the Kofta
350g minced mutton
1/2 inch ginger, minced
5 cloves garlic, minced
Salt to taste

For the Curry Paste
1 tsp garlic paste
1 tbsp shallot paste
2 tbsp plain chili powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 1/2 tsp turmeric powder 
(Mix all these ingredients with some water)

Others Ingredients
Spices: 2 sticks of cinnamon, 1 star anise, and 5 cloves
1 large tomato, sliced
2 sprigs curry leaves
2 tbsp yogurt
1/4 cup oil
Salt to taste
Water as needed

Method
Combine minced mutton, minced ginger, minced garlic, and salt. Roll into koftas.
Heat oil and fry spices for a minute.
Add curry paste and cook until aromatic and oil separates.
Add sliced tomato and curry leaves, stir for a couple of times.
Pour water, stir again, and simmer until heated.
Gently drop the koftas one by one into the curry.
Once the koftas are cooked, turn off the heat and gently stir in yogurt.


Mutton Keema
Ingredients
½ kg minced mutton
1 tbsp minced ginger
1 tbsp minced garlic
5 chopped shallots
Spices: 2 bay leaves, 2 cinnamon sticks, 1 star anise, and 4 cloves
1 ½ tbsp plain chili powder
2 medium-sized potatoes, skin removed and cut into small pieces
Some coriander leaves
4 tbsp oil
Salt to taste

Method
Heat oil in a pan, and sweat ginger, garlic, shallots, and spices.
Add chili powder, quickly stir, and pour some water.
Add potatoes, stir, and simmer.
Add minced mutton and salt.
Continue to stir while breaking up the minced mutton.
Once cooked, add coriander leaves.
Stir again and serve.

 

No comments:

Post a Comment

Vegetarian Nyonya Recipes: Contrasting Flavors

Once upon a time, cooking Nyonya Cuisine ( NYONYA CUISINE: REDISCOVERING HERITAGE ) meant pounding ingredients in a mortar . Today, it's...