MUTTON RED CURRY

MUTTON RED CURRY

This is traditional recipe of the khoja community. But each household has their own way of making it. The recipe I'm sharing with you is my grandmother's. Has a little more effort...but the result is mind-blowing

 
Ingredients:
1 kg mutton on bone
3 tbsp Ginger garlic paste

                   

500 gm medium potatoes cut to halves and fried
Dry roast all the following ingredients.
1 tbsp dhania seeds
1 tbsp poppy seed
1 tbsp jeera seeds
1 tbsp white sesame seeds
1 tbsp mix whole garam masala
( Dalchini,cloves,pepper corns,green cardamom,sahi jeera,)
12 kashmiri red chillies
3 tbsp ground nuts without skin
1tbsp raw rice
6-8 almonds
12-15 cashwenuts

Separately roast 2 medium onions directly over gas flame till the outer skin is charred.
Remove the skin once cooled.
3 cups of coconut milk
4-5 tbsp Tamarind pulp
15 Curry leaves
1/2 tsp turmeric powder
Salt to taste
Oil/ghee

Method:

Boil  ( pressure cook) the mutton with ginger garlic paste and some salt till almost done. It should be done but firm on the bone. Do not add too much water. Only as much as required. We do not need too much stock as it will make the curry watery.
Grind to a fine paste all the dry roasted masala ingredients, roasted onions, with required quantity of water. The paste should be superfine but thick.

Heat 6-7 tbsp oil in a deep vessel. Fry the ground masala paste and also add curry leaves.
Saute till the masala gets fragrant and you see oil on the sides of the vessel. Add 1/2 tsp turmeric powder.
Put the boiled mutton with the stock. Adjust salt to your taste.
Add tamarind pulp. And bring to a boil. Complete the curry by adding coconut milk. Do not cook long  after adding coconut milk. One boil is enough.

Enjoy with soft pav and steamed rice.