Malai Mutton

Posted on 22 July 2011 by admin     


Sprinkle mutton with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper

Set aside for about an hour in a covered dish. Put it in the fridge.
Hash:
6-7 cloves garlic and 1 inch ginger in a blender till smooth. add about 1/2 C water to facilitate this. Or use a hammer. Brown about 3lb mutton in hot oil till – um – brown. Set aside till they’re a ll done. Hack up one onion (this is humor) and brown it in the above oil till very dark gold.
Add that garlic/ginger paste till the water evaporates and you start to see oil again.
Add some spices:
1 t ground cumin
1 t ground coriander
1/4 t turmeric
1/4 t cayenne
Stir and fry for about half a minute. Add 2 medium peeled, chopped tomatoes. I use a can of them, and whirl them in the blender till they are smooth. Turn the heat down to simmer and cook this whole mess for 3-4 minutes, stir in:
4 TBSP plain yogurt
Stir this in one T at a time, making sure it’s all mixed in before adding more. Otherwise it curdles. Then add:
1 C water
Any juice that oozed out of the mutton
1 t salt
the mutton
bring to a boil and cook, covered, till the meat falls off the bones.Uncover.
add:
1 t garam masala
6 TBSP whipping cream
Mix well, then cook uncovered till the sauce is reduced and gets thick. There is a lot of goop on the bottom of the pan, stir this up as best you can without brokerage. Eat. Have some more.

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