Mom’s Famous Mutton Curry
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| Blog - Recipes |
From as long as I can remember, my mom has always been a great cook! Curries are no doubt her speciality. On weekdays, with work and campus, the family seldom gets to enjoy meals together. But weekends – they’re an absolute treat!
Saturdays are reserved especially for curries (mutton, chicken, or fish), and Sunday’s menu alternates with akhni and kima kawu (mince breyani). Mealtimes are great for family bonding, and provide the ideal opportunity to thank the Almighty for His many blessings. I recount a hadith (tradition) of the Holy Prophet Muhammad (pbuh) which states: ‘Eat together and not separately, for the blessing is associated with the company.’ (Al-Jami al-Tirmidhi)
My mom, Razia has always been the sharing type – even when it comes to her tantalising recipes, which she takes care to jot down step-by-step for friends and family. Here’s one of my all-time favourites – mutton curry.
Bon Appetit!
PS I’ll definitely be getting Mom to share more of her Indian recipe treats, so watch this space...
Mutton Curry:
(Serves 7)
1 kg mutton cut in thickish pieces
3 tbl sp oil
3 medium grated onions
4 tomatoes (crushed)
3 tsp fine dry red chillies
2 tbl sp ginger & garlic
3 tbl sp dhania/ jeeroo powder
1 tsp turmeric powder
2 tsp salt
2 tsp Cajun spice
1 tsp cinnamon
3 tbl sp maizena
4 big potatoes
4 tbl sp peas
8 leaves dhania
Wash mutton. Add all the spices to it.
Heat oil in pressure cooker. Add onions and cook until brown.
Add spiced mutton to the onions.
Add crushed tomatoes, mix and allow to cook for five minutes.
Then add 2 cups water and close the pressure cooker and let it whistle once.
Pour the pressure cooker contents into a big pot.
Add the peas and cubed potatoes until well-braised.
Make a paste by adding a bit of water to maizena; then pour into curry.
Allow to cook for a little while.
Add chopped dhania.
Ready to serve.
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Last Updated (Sunday, 28 August 2011 11:34)
Comments
1 Does the pressure cooker not result in tough, stringy meat? I prefer to add the browned mutton late to the pot, so that no overcooking results.
2 Are curry leaves not essential to the overall taste and aroma?
3 Do you mix your own Cajun spice or use an existing brand?
Many thanks for your response.
1) We say cook the meat in the pressure cooker to soften it – don’t wait for the two rings to come up, just until it whistles once. I think it all depends on your preference – some like their meat well-done, others medium or rare.
2) Curry leaves are an essential ingredient in South Indian food – not so much in North Indian cuisine. We use curry leaves mainly in fish curry, vegetable dholl and other vegetarian dishes.
3) Ina Paarman’s Kitchen Cajun Spice – not used in traditional mutton curries, but one of my mom’s choice ingredients.
With appreciation
Sana
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