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Mutton Curry Served With Brown Rice Pulao

Updated: Nov 7, 2023


Mutton curry prepared with a mix of Red masala, My favourite East Indian Tempero Di Cuddi Powder and Parsi Dhansak Masala powder.

It turned out yum!



Ingredients 1 kilo mutton (Shoulder piece) Add 4 tbsp wheat flour or gram flour, 2 tsp salt and 1/4 cup vinegar. Mix well and keep aside for 30 mins. Then wash off well and pat dry.


Ingredients for the Red masala paste. 5 Red kashmiri chillies or 6 depending on the size of the chillies 1 tsp coriander seeds 1/2 tsp cumin seeds 1/2 tsp pepper corn 1/2 tsp fennel seeds 1/4 tsp poppy seeds 1/4 tsp sesame seeds 1/2 tsp tempero Di Cuddi powder or a good garam masala powder 1/4 tsp turmeric powder 1 tbsp ginger garlic paste 1 medium size onion sliced Enough water to make a paste.

Grind all the above to a smooth paste.

Recipe for tempero Di Cuddi powder and garam masala powder mentioned below.


Ingredients 4 onions finely chopped 4 tomatoes finely chopped 2 tsp Dhansak Masala powder 1 tbsp dried Fenugreek leaves/ kasuri methi 1/2 cup finely chopped coriander leaves 3 medium size potatoes chopped


Method

Using a pressure cooker , add oil Once the oil is hot, add the chopped onions and saute till lightly brown. Then add in finely chopped tomatoes and 1/2 tsp salt. This will help the tomatoes to soften and cook well. Once the tomatoes are cooked and in the red masala ground paste . Saute well and add 1 cup warm water. Allow to cook for 1 minute. Next add the mutton pieces and just enough warm water. Pressure cook on high for 1 whistle, then keep low and cook for 10 mins.

Once the steam is released add the chopped potatoes and pressure cook on high for 2 whistle.

Once the steam is released, add the dhansak masala powder, dried Kasuri methi. Check for salt , if required add. Cook for 10 mins on medium flame. Lastly add finely chopped coriander leaves.

Cook for 10 mins on medium flame.


Brown Rice Pulao

Ingredients

2 cups basmati rice Wash and soak for 15 mins

2 onions of medium size sliced

Salt to taste 1/4 cup finely chopped coriander leaves And hot boiling water.

Few cashew nuts , shallow fried in oil 1/4 cup finely chopped coriander leaves 1 inch Cinnamon Stick 5 Cardamom


Method

Add oil ,once the oil is hot and 1 tsp salt. Saute the onion slices well till nice and brown.

Remove and keep aside.

Add 1 inch cinnamon stick and 5 cardamom Add the drained basmati rice and stir fry gently on medium heat.

Add some of the brown onions , reserving some for garnishing.

Pour in some hot water ,1 inch above the rice. Add salt to taste.

Cook till done and water completely absorbed.

Lastly add finely chopped coriander leaves, brown onions and some fried cashew nuts.

A powdered spice mix used for flavouring Meat Dishes. Made this Tempero spice powder my way , with a slight change.


garam masala 2 (East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi) Ingredients 100 gms Cinnamon 40 gms cloves 40 gms cardamom 40 gms peppercorns 20 gms Star anise 10 gms Javitri ( mace flower) 10 gms bay leaf 5 gms all spice 5 gms Triphal (Schezwan pepper corn) 10 gms saunf ( fennel seeds) 10 gms methi seeds ( Fenugreek seeds) 10 gms Shah Jeera ( Black cumin)

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle used for flavouring Chicken, mutton, beef or Pork


Or



Garam masala powder



GARAM MASALA POWDER

Ingredients

100 grams cinnamon 40 gms cloves 40 grams cardamom 40 grams peppercorn 20 gram star anise 20 grams javitri 10 grams bayleaf

METHOD Dry roast all the above ingredients. Allow to cool. Dry grind to fine powder. Sift the powder. Fill in airtight bottle

Total weight around 230 gms of garam masala .






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