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Mutton or Chicken in a green curry has always been one of my family favourite. I always get myself drawn toward their simple refreshing flavours. Green chicken curry has always been my father’s forte...and it’s his recipe that I always follow to have that perfect taste and feel of home.
Today's Mutton Curry in a Green Spiced Sauce is straight from the book "Hajra’s recipe of life, for life". Although...I have tweaked the directions a little bit here and there. Go with this recipe and you will have soft succulent mutton pieces with a burst of fresh minty and coriander.
| Heat the oil and ghee and temper it with cinnamon stick, cloves, green cardamoms, bay leaves and black cardamom. |
| Add the onions and salt and cook then until lightly golden. |
| Then add the ginger - garlic and chilli paste. Cook them till their raw flavour is gone. |
| Add the cumin powder and coriander powder and saute till the oil separates. |
| Add the mutton pieces and sprinkle some salt over them. |
| Cook till all the moisture evaporates. |
| Add water and pressure cook until the cooker blows 5-6 whistles. |
| Simmer them on medium flame and when the gravy tends to dry add the green masala paste. |
| Cook for another 10-15 minutes or until the gravy thickens and the oil starts to float on top of the gravy. Finish off with some garam masala powder. |
I always...and I mean always use pressure cooker to cook the mutton. But if you prefer slow cooking you are always welcome. And wait till you have that nice thick gravy with oil floating on top...and there you have it!! No need to go to restaurants...you own Hara Masala Gosht will be ready in minutes!!
Hara Masala Gosht / Mutton in a Green spiced Sauce
Serves 5
Ingredients:
500gm boneless mutton
2 medium onions – sliced
6 fat cloves of garlic – paste
1 inch stick of ginger – paste
3 green chillies – paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
2 cinnamon sticks
3 bay leaves
4 green cardamoms
3 cloves
1 black cardamom
2 tbsp oil
2-3 tbsp ghee
Salt
For the green masala paste:
2 cups of chopped fresh coriander leaves
¼ th cup of fresh mint leaves
8-10 green chillies
1 cup of yogurt
5-6 black peppercorns
Juice of 1 lime
Method:
In a pressure cooker / kadai / pan pour in the oil and ghee on medium heat.
When they are hot enough add in the cinnamon sticks, bay leaves, green cardamoms, cloves and black cardamom.
Sauté for some seconds or until the oil becomes aromatic and then add the sliced onions into them.
Cook the onions on medium flame until they become lightly golden and then add the ginger – garlic and chilli paste into them.
Mix well and cook until the raw flavour is gone.
Now add the cumin powder and coriander powder. Mix and cook the spices for 2 minutes or until the raw smell of the spices are gone and the oil has started to separated.
Add the mutton and sprinkle some salt over them.
Mix them again so that the mutton pieces are well coated with all the onions and spices and then put cover.
The mutton will ooze out lots of water. Cook until all the moisture is evaporated and the meat has darkened in colour. This will take around 10 minutes.
After that add 2 cups of water to cooker and cook the pressure until the cooker blows 5-6 whistles. Put off the flame after that and let the steam escape on its own.
In the meantime put all the ingredients listed under the green masala paste and keep aside.
Put off the lid of the cooker and simmer it on medium flame until the sauce thickens and the oil starts to float on top.
Now pour in the prepared green masala paste and mix them well with the curry.
Stir and cook them on low flame for 10 minutes, allowing the meat to absorb the flavours.
Add ½ cup of water to continue cooking and put the flame on medium.
Simmer for another 12-15 minutes or until the curry thickens and oil starts to separate.
Sprinkle the garam masala powder and adjust the salt.
Put off the flame and serve hot with roti / chapati / naan / plain hot rice.
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