Spicy Yogurt Mutton Gravy

Spicy Yogurt Mutton Gravy

It has been far too long since I prepare something with mutton.Certain dish brings back the memories associated with the person who cook it or the people with whom we ate with and for which occasion we made it. Oh yes the following gravy was prepared for my friend Dana when I was back in Dallas. The mutton ids first marinated and slowly cooked in yogurt sauce and sauteed in ghee with tomatoes,cashew nut paste ,cinnamon and cardamom. Please bear with the snaps as they were taken hurriedly as I couldn't wait patiently as I was drooling at the gravy and wanted to taste it immediately:D

Serving size: 5 Ingredients:
500 g lean mutton cubes
1 cup cooked potato cubes
2 onions finely sliced
2t tomatoes chopped
3tbsp ghee
1tsp cumin seeds
1 cinnamon stick
2 green cardamom pods
1tbsp tomato puree
3/4 cup fresh yogurt
2tbsp cashew nut paste
1tsp garam masala
1tsp green chilli paste
1tsp mint paste
1tsp ginger paste
1tsp garlic paste
1tbsp red chilli powder
salt to taste
chopped coriander leaves

Preparation Methods:
In a bowl blend together the tomato puree, yogurt, garam masala, cumin seeds, salt garlic paste, ginger paste. green chillie paste,mint paste and chill powder. Add the cubed mutton and leave to marinate overnite.

Heat some oil in a wok and fry the onions until they are crisp and golden brown. Remove the onions using a slotted spoon-allow to cool and then grind using a pestal and mortar. The onions has to be corsely pounded not finely. add more oil the same wok and stir fry the onions with cubed mutton pieces for 10 minutes.

Cover the wok with lid stirring occasionally until the meat become tender. You can add 1 cup of water too. Once it become tender remove and keep aside. Now add the ghee to the same wok-add cardamon pods, cinnamon stick and the chopped tomatoes,cubed potatoes and cashew nut paste stiring over low flame for abt 10 minutes. Pour the mixture over the mutton gravy and garish with chopped coriander leaves.