This is what I had last night, I cooked at my friend's place while watching cricket match between India and Pakistan....This dish is called "Mughlai Mutton" (name originated after the Maugham emperors).
Ingredients:
1) Large onion = 2
2) Green chilies = 3 (small or medium size)
3) Yogurt = 1 1/2 cup (plain, low fat preferred)
4) Ginger paste = 1 tsp
5) Garlic paste = 1 tsp
6) Curry leaves = 5 - 7
7) Mutton (goat meat) = 2 lbs
8) Bay leaves = 3-4
9) Whole cloves = 3-4
10) Coriander seeds = ~ 1 1/2 tsp
11) Cardamom = 2-3
12) Turmeric powder = 1/2 tsp
13) Poppy seeds = 2 tsp
14) Ripe whole chilies (red) = 2-3
15) Low fat vegetable oil = ~1/2 cup
16) Salt to taste
17) Cayenne pepper = Few pinches for extra heat (optional)
=> 1) Make a paste (reasonably thick, use either blender or mortar and pestle) of 1-6 from the list above by adding a little amount of water.
=> 2) Grind cloves, coriander seeds, cardamom, turmeric, and poppy seeds (be careful make you sneeze).
=> 3) In a large bowl, mix mutton pieces (medium sized, for easy cooking), salt, cayenne pepper (optional!) and the paste (from step 1). Place it at room temperature for about and hr (longer you marinate, better the taste). After 1 hr, cook the marinated meat with sufficient water at medium heat until meat becomes tender.
=> 4) Take a wide skillet, heat the oil and when oil is hot enough (not burning!) add chopped red chili, bay leaves, and the above meat (Leave the remaining liquid from the marinade for later use). Fry on high heat for about 10 minutes and then add the powdered spices (from step 2). Fry for 2-3 more minutes on low heat and then add the remaining liquid from the marinade.
=> 5) Cook on low heat for a few minutes or until the sauce thickens.
=> 6) Garnish lightly with fresh butter, coriander leaves and serve hot.....
Eat it with the oven heated bread (fresh hand made bread is just awesome) or with boiled rice. Make sure to have some cold drinks to accompany or ice cream after wards..... smile.gif
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