Highlight Recipe: Mutton (Goat) Curry

TWCT is proud to publish today's highlight recipe no. 2, Mutton (Goat) Curry by its talented home chef Mrs. Usha Das Gogoi from Hissar Haryana. Usha has made this rich and succulent Mutton curry on the occasion of Bihu uruka, a festival of Asaam.

Recipe Follows.

• Wash the mutton thoroughly.
• Heat mustard oil in a heavy bottom pan and splutter some whole spices like cloves, cardamom, dalchini (cinnamon sticks), shah jeera (Black cumin), saunf (Fennel seeds) and bay leaves.
• Now add mutton pieces into the pan and fry for 6-7 minutes on high flame.
• Now add lots of sliced onions and pounded ginger, garlic and ripped red Shimla chili (pepper) to the mutton and stir 6-7 minutes on medium flame.
•  Now add Kashmiri chilli powder, turmeric powder, Everest meat masala (Available at Indian stores) and salt to taste again stir continuously till oil separates. 
• Now add little warm water and lower the flame and let it cook till mutton pieces becomes tender. 
• She added little extra pounded ginger garlic and ripped red Shimla chili (pepper) and half tea spoon mustard oil 5 minutes before turning the gas off.
• You can serve this with rice or any flat bread.

Bon Appetit!

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