From the heart of Maharashtra to the platter you set on a special day, the mutton curries of the state make a statement about your commitment to culinary excellence. This particular mutton gravy recipe comes to you from the authentic Maharashtra home and along with a variety of ways in which it can be eaten. The typical method of preparation with the two way process of first temper and then season, gives the mutton or lamb a truly unique flavor. The gravy can be dried up further to features as a filling between a loaf of bread or a chapatti and also as gravy based as you would like to have it as a soup or along with plain steamed rice.
Ingredients:
500 grams of fresh, diced mutton (Preferably with the bones)
1 finely chopped onion
4 flakes of garlic
3 chopped tomatoes
An inch piece of ginger
4 red chilies
1 teaspoon pepper corns
1/2 teaspoon cumin seeds
2 tablespoons coriander powder
6-8 curry leaves
Few fresh coriander leaves chopped fine
2 teaspoons oil and salt according to your preference and taste
Popular Accompaniments:
This gravy can be eaten with rice, bread and chapatti. It goes very well with the regular salad served in homes across the region made from grated onion, cucumber and curd. Tempered with spices frown throughout the region, this gravy can also be made with chicken or egg. In many places, it is also served with hard boiled eggs and a dry mutton accompaniment.
Preparation:
Wash the cubed mutton pieces well and trim the fat and other waste.
In a pressure cooker, boil the mutton with not too much of water (just enough to cover the pieces) and the chopped onion. Cook the mutton well for around 15 minutes.
In a blender, mix together the tomatoes, red chilies, ginger, garlic, pepper corns and cumin seeds till you have a smooth and fine paste.
Boil the mutton broth and pieces with the paste, and again allow the gravy to cook till the mutton is well done.
Main Cooking:
In a heavy bottom vessel, heat oil, fry curry leaves and reduce heat once they crackle.
Pour the seasoning thus obtained on to the mutton gravy and stir.
Use coriander powder and leaves, and salt.
Presentation:
Once the gravy obtains thickness; serve hot, garnished with chopped mint and coriander leaves.
