Recipe Of Punjabi Mutton Curry – Thayanithy Tamilarasu, Sr. Sous Chef Signature Club Resort

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Punjabi Mutton Curry is one of India’s most popular non-vegetarian delicacies best served with Indian bread. It is a blend of mutton with spices, ginger garlic paste and condiments.

Ingredients

· Mutton – 250 g

· Ghee – 8 tsp

· Oil – 3 tsp

· Elaichi – 4 pods

· Bayleaf – 4 nos

· Cloves – 4 nos

· Cinnamon Sticks – 1 inch

· Green Chillies – 2 tsp (Chopped)

· Onions – 2 nos medium-sized (Sliced)

· Tomatoes – 1 no (Chopped)

· Fresh Tomato Puree – 6 tsp

· Ginger Garlic paste – 4 tsp

· Turmeric Powder – 1 tsp

· Kashmiri Chilli Powder – 4 tsp

· Coriander Powder – 4 tsp

· Water – 200 ml

· Salt to taste

· Chopped Coriander Leaves – 2 tsp

Method

Wash and drain the mutton and keep aside. In a thick kadai heat 4 tsp of ghee and 3 tsp oil, add elaichi, bay leaf, cloves, cinnamon stick and chopped green chillies. Saute for 10 seconds. Add sliced onions, cook on medium flame till onions are brown, add chopped tomatoes and sauté until tomatoes are soft, add tomato puree saute for a minute. Add ginger-garlic paste saute till the raw smell disappears add turmeric powder, Kashmiri chilli, coriander powder. Saute for a minute, gradually add water mix well. Add mutton mix well and add salt to taste. Add half of the chopped coriander. Cook for 45 – 50 minutes on medium flame. Add remaining ghee, stir for a minute, garnish with coriander leaves.

Serve hot with butter nan or tandoori roti or just simple chapati

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