Mutton curry with whole garlic pod

• Servings: 3-4
• Preparation time: 10 minutes.
• Frying time: 50 minutes.
• Cooking time: 15 minutes.
• Total time: 75 minutes

As soon as the festive season of Holi step up…my in-laws family people indulge into happy cooking of mutton; serve the Mithilanchal recipe  in different  fashion  and style…

Come, enjoy the occasion this year with “Mutton  Curry with whole Garlic”…the tricky point of the curry is that they add whole garlic pod, which really  melts in mouth when you suck/leak. You will feel overwhelmed and blissful to have the whole garlic pod cooked with Mutton.

Relish the  taste of mutton and garlic pod… a special  recipe  from my in-laws family tradition  which  will give you  great satisfaction…

Ingredients:

• Mutton: 500gm
• Onion: 200 gm
• Tomato: 1 Medium
• Chilli powder: 1 Teaspoon
• Coriander powder: 1 Teaspoon
• Turmeric powder: 1 Teaspoon
• Bay leaves: 2 no.
• Cloves: 4 no.
• Garam masala powder: 1 teaspoon
• Garlic pods: 4 no.
• Ginger: 2 Teaspoon (paste)
• Oil: 4-5 Tablespoon
• Salt: 1 Tablespoon (as per taste)
• Cumin seed: 1 Teaspoon
• Ghee: 1 Teaspoon (optional)
• Water: 350 ml

Preparation:

1. Clean and wash mutton.
2. Clean garlic pods.
3. Cut onion and tomatoes into small pieces.

Method:

1. Put oil in the pressure-cooker. Heat the oil till smoke is coming.
2. Put clove, bay leaf, cumin seed and 4 pods of garlic, fry for couple of minutes or till garlic pod become light brown.
3. Add onion and brown on high flame. (About 7-10 minutes)
4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
5. Add mutton, chilli powder and coriander powder. Reduce to low flame.
6. Fry mutton till liquid dries up (about half an hour).
7. Add salt and continue to roast for another 5 minutes.
8. Add hot water. Close lid and bring to full cooking pressure.
9. Reduce to lower heat and cook for10-12 minutes.
10. Allow cooker cool.
11. Add Garam masala powder, Ghee and chopped coriander leaves.
12. Serve hot with Basmati rice.

    

    

    

    

    

    

    

    

    

    

    

    

    

Among the numerous styles of cooking mutton, the simple pressure cooked home-made mutton is a favorite to my family since it always brings back the familiarity of style, taste and aroma that they always relate to.

Not to understate, the simplicity with which this recipe is cooked makes it a frequent flyer on the dining table. Garnered with rich spices and tangy whole garlic in the thick gravy, it blends beautifully with buttered flat breads/rotis or with hot steamed rice.

Mutton curry with whole garlic pod by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.