Among all the dishes that my Mom prepared and taught all her 3 children this one was always her favorite as our Papa used to love goat meat more over chicken. She loved preparing it for him and as kids we had not developed the taste for goat meat. Hence she avoided cooking Goat Meat at home and Papa too never insisted on having it as their kids didn't like it. I guess this is what can be a proof of Parent's unconditional love for their kids. Over the time we learned it from her and developed a taste for Goat Meat as well. This recipe does not have any actual name like one of my Chicken Recipes prepared by Mom. It's simply Maa Ka Pyaar that I bring before you all and hope you all like it too.
Let's have a look at the recipe:
Ingredients for Marination:
1 Kg Mutton 2 tbsp Kashmiri Red Chili Powder 2 tsp Turmeric Powder 2 tbsp Kolhapuri Mutton Masala (Any supermarket bought Meat Masala will also do)
1 tbsp Coriander Powder 1 tbsp Oil 2 tbsp Curd 3 tbsp Ginger Garlic Paste Salt to taste
Ingredients for Curry:
2 sliced Large Onion (If medium sized then use 4 and if small then use 6)
1 Badi Elaichi 1 inch Cinnamon Stick 4 Cloves 4 Peppercorns 1 Bay Leaf
1 tbsp Ginger Garlic Paste
1 tbsp Kashmiri Red Chili Powder
1 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Garam Masala
2 tbsp Curd
2 tbsp Kolhapuri Mutton Masala
2 tbsp Tomato Puree
Oil to cook
Salt
Coriander
Method:
Marinate the mutton with mentioned spices and quantity and let it marinate overnight if possible. In case of mutton when usually marinated for more hours it gets more softer and tastes better.
In a pot add 2 tbsp Oil and add whole spices. Wait until they release aroma on medium flame.
Add sliced onions to the pot and cook it until they are translucent and soft.
Add Ginger Garlic paste to the onion and mix well.
Once the raw smell eliminates from the Ginger Garlic paste add marinated mutton to the pot.
Mix it well and let it cook with pot covered for 10 mins on low flame.
Uncover the pot and add Kolhapuri Mutton Masala and mix ingredients well.
Add Tomato Puree and mix the ingredients.
Add about 1 cup of warm water to the pot and mix well the ingredients. Cover the pot and let it cook for 10 min son low flame.
Uncover the pot and add 2 tbsp of curd to the pot and mix all ingredients.
Adjust the salt at this point if required.
Add Kashmiri Red Chili Powder, Turmeric Powder and Coriander Powder. Mix all ingredients and cover the pot and cook for 15 mins on low flame.
Remove the lid from the pot and add 1/2 cup of water and mix it well.
Add 1 tbsp Garam Masala and mix the ingredients. Add chopped coriander leaves and cover the pot. cook the meat for another 15 mins on low flame. As goat meat takes longer than chicken cooking it for few extra minutes is always good.
Let the meat remain covered after the flame is off.
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