MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Aloo Gosht (Mutton With Potatoes)
Categories: Indian, Lamb
Yield: 4 Servings
1 lb Stewing mutton, lamb, or
-beef; cubed
2 md Potatoes; peeled & quatered
2 Indian bay leaves
-(tejpatta)
1 Cinnamon stick (1")
2 md Red onions (1/2 c); finely
-chopped
3 md Tomatoes (3/4 c); finely
-chopped
1/2 ts Red chilli powder or
-cayenne; to taste
1/2 ts Jaggery or brown sugar; to
-taste
1/4 c Mustard oil or vegetable oil
Salt; to taste
1 1/2 c Sater
Cilantro; chopped, for
-garnish
MMMMM------------------------SPICE PASTE-----------------------------
10 Dry red chillies (Kashmiri
-mirch); up to 12
1 ts Cumin seeds (jeera)
1/4 ts Fennel seeds (saunf)
2 ts Coriander seeds (dhania)
6 Green cardamom pods (hari
-elaichi)
4 Cloves (laung)
8 Black peppercorns (kali
-mirch)
5 cl Garlic
1 Fresh ginger piece (2")
1/4 c Water; for soaking the
-spices (approximate)
Preparation time: 30 minutes Cooking time: 2 hours
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy
without the heat & they are easily available in Indian stores. You
can de-seed the chillies to reduce heat further. The actual heat in
the dish comes from the use of red chilli powder & black peppercorns.
However, you can also adjust the amount to tolerance.
Soak the chillies, cumin, fennel seeds, coriander seeds, cardamom
pods, cloves, and peppercorns in 1/4 cup water for about 15 minutes
to soften. Drain & tip into a blender. Reserve the soaking liquid.
Grind the soaked spices along with garlic & ginger to a smooth paste.
Use the soaking liquid if required while grinding.
Marinate the cubed mutton in half of the spice paste for 15 minutes.
While the mutton is marinating, heat up the oil in a heavy bottomed
pot with lid on high heat until you see ripples on the surface. At
this point reduce the heat to medium & wait for 2 minutes. Temper the
oil with tejpatta & cinnamon stick. Wait for 15 seconds until you
smell the aroma. Next, add the chopped onions to the pot & cook on
medium heat with stirring until they turn golden brown. About 8 to
10 minutes.
Next, reduce the heat to low & add the chopped tomatoes along with the
spice paste & red chilli powder. Cook the mixture for about 8 minutes,
stirring continously until you see oil separating on sides of the
pot. At this point, again turn the heat to medium & add the marinated
mutton & salt. Saute for 10 to 12 minutes until the mutton pieces are
slightly browned. You will see water from mutton separating at this
point but that's okay.
Cover the pot, reduce the heat to low & let the lamb cook in its own
juices until about 90% cooked. For the kind of mutton I used, it took
approximately 40 minutes to reach that stage. You can use your slow
cooker or pressure cooker also for cooking the mutton. I prefer to
cook it lid on.
Add the potatoes & jaggery next along with 1-1/2 cups of water. Check
the salt. Cook covered on low for another 20 to 25 minutes until the
mutton is tender & potatoes are soft but not mushy.
Switch off the heat & let the curry sit covered for at least 20
minutes or until ready to serve.
Garnish with chopped cilantro & serve warm with salad, plain, or jeera
rice.
Recipe by sanjaro
Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/aloo-gosht.txt>
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
|
