A little disclaimer there – I wouldn’t agree with the term “angel” as we have our belief in angels being the most obedient servants of Allah, who only do as per His command. But yes, I truly believe that Allah does sent certain people into your life, who were totally strangers, who will come, influence and teach you what you are supposed to learn and leave you to wonder as to what happened – in the whole process, you become a totally different person – either learn from the experience or degrade from it, which Alhamdulillah, I feel that I have learned and have learned some really important lessons in life…
The love for food is a common connect where you find people who you wouldn’t have otherwise discovered or known… just like the many I have met through this blogging world. But even in my personal life, it has held truth. I got shared this recipe by a dear friend who knew how much I loved to cook. This is not the first recipe that has appeared but this probably maybe the last. The first time, I had too much fluid in my masala, but the whole pan was licked up because the taste was too good. The next time I made, which is when I clicked this, I got enough gravy that would go well with parathas, rotis or even rice. I have made it a few more times, including a gathering of HD’s relatives, only to get rave reviews. The trick is all in the marination – the longer you marinate, the more succulent the mutton turns out to be. Not only that, there is hardly any work that goes into it… A little word of caution though – try to cook on stove top instead of pressure cooker, though I made it in the latter. The mutton becomes so soft that if you overcook, you would have a mutton porridge! 😉
This was in fact the mutton recipe I had hinted in this Chicken Masala Biriyani post. 🙂 Just that it has just become time for it to appear on the blog!
Green Mutton Masala
- 750 gm mutton washed and drained
- 1 tbsp oil
- 1/2 cup shallots chopped
- 1 large onion sliced
- 2 medium onions chopped
- Curry leaves coriander and mint leaves for garnishing
- FOR PASTE:
- 4 tbsp yogurt
- 1/2 bunch coriander leaves
- 1/3 bunch mint leaves
- 1 heaped tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3 green chillies
- 1 inch pc ginger
- 6 cloves garlic
- 3 cardamom pods
- 4 cloves
- 1 pc cinnamon
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tbsp black pepper powder
- Salt to taste
- Combine all ingredients "for paste" in a blender and blend into a smooth paste.
- Add it to the mutton and marinate it for at least 1/2 an hour. The more it is left to marinate, the better!
- Heat your pressure cooker. Add the oil to heat.
- Saute shallots and onions till soft. Add the tomatoes and saute till mashed.
- Now add the mutton along with all the marinade. Check the salt.
- Close and cook till the mutton gets done - three whistles on high flame and 15 minutes on simmer normally does it for me. Allow the pressure to go by itself.
- Open the lid and add the curry leaves, coriander and mint leaves. Adjust salt and pepper to taste.
- Serve warm with chapathis, porattas or rice!