Somehow, good days always seem to come to an end much faster than you would like it to. My parents went back after a month’s stay yesterday morning and dreading going back home, I took the kids out to their favorite play area, and then got a few things done for the car plus a little bit of shopping. Nothing really helped me actually – a lot of things are very peripheral, you think they would help you overcome when they really don’t! 🙂 It took me time to go off to sleep but then I told myself that I am not alone as far as not having parents close by is concerned. All those who stay abroad miss their parents irrespective of how your relationship is with them… Also I consider myself unromantic, as seeing a lot of red all around thanks to February 14 being Valentine’s Day is making me sick in my stomach. 😀 I am sorry, but I can’t help it… hehe…
Coming to today’s recipe, I have no clue why the curry is called so, but when I saw this recipe in one of my cookbooks called “The Indian Bible”, I had to make it. Actually what intrigued me was how adding fennel at the end, since normally we add fennel at the beginning of making the dish by spluttering it in oil, just like in this recipe. The yogurt also gives a nice tange to the curry. It is simple to make, so do try it next time you get your hands onto some nice mutton and pair it with some plain rice – truly yum!
Posted in the previous years:
2013: Three Nut Brownies
2015: Watermelon Cooler
Raarha Ghosht ~ Spicy Mutton Curry
- 2 tbsp oil
- 3 onions thinly sliced
- 1 tablespoon crushed garlic
- 2 to matoes diced
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- 2 tbsp coriander powder
- Salt to taste
- 500 gm mutton cleaned and drained
- 1/2 tsp fennel powder
- 1/2 cup yogurt whisked
- Salt and pepper to taste
- Heat oil in a pressure cooker and fry the onions till nicely wilted.
- Add the garlic, sprinkle a little water and cook till a nice aroma comes.
- Add the tomatoes, powders and salt and cook till oil start to separate.
- Add the meat and mix well to coat in the masala. Cook for five minutes, add around 1/2 cup of water.
- Close the lid and cook for a whistle. Switch off and allow the pressure to go by itself.
- Whisk the yogurt, fennel powder and pepper together and combine into mutton. Cook on simmer for 10 minutes.
- Adjust seasoning and serve hot with rice or rotis.