Christmas is here and it brings all the memories of childhood, where we enjoyed carols, home decorations, Christmas tree, greeting cards, new clothes, Church worship, family reunions, friends visiting, baking cakes, or making pastries, sweets and savories, purchasing cartons of fruits, distributing goodies to neighbours, friend, relations, etc.. and not to mention the scrumptious feast on the big day..The usual menu in our joint family was Pilaf or biriyani, variety of chicken curries and variety of veggie curries. In my Aunt's place it was always Pilaf/Biriyani with Spicy Mutton gravy and brinjal chutney. No doubt Mutton is the most favourite meat for most Non-Vegetarians back home.
Here is one version of the most loved mutton curry.
2 lb Mutton cut into bite size
2 Tbsp Oil
3 - 4 Onions over medium size)
4 -5 Green chillies slit
2 Tbsp - Ginger garlic paste
2 Tomatoes (large) or 1 cup Tomato puree
2 tsp Red chilly powder - 2 ½ tsp.
1/4 tsp Turmeric powder
1 Tbsp five spice garam masala power
2 Tbsp poppy seeds (soaked in enough water and ground into a smooth paste)
1/2 cup Coconut paste/puree (add little water to the grated coconut and make a puree)
Salt to taste
Coriander leaves (finely chopped)
For the Five Spice powder :
Put together a handful (around 50 gms)of the following spices and grind into a coarse powder and store in a air tight container.
In a pressure cooker, allow oil to become hot and add onions, green chillies and saute' till onions are fully cooked and mushy.
Add ginger garlic paste and saute till the raw smell is gone.
Add the mutton pieces along with turmeric, chilly powder, and salt and mix thoroughly till all the mutton pieces are well coated.
Add half of the garam masala powder and mix again.
Add cut tomatoes or puree and close the cooker lid for 2 mints without the whistle inserted.
This will create pressure inside to inject the mutton pieces with masala and also in the process the water from the mutton gets released.
Remove lid and add cup of water or a little more, mix and again close the lid, this time with the whistle and cook for 25 -30 minutes on a medium low heat.
After the time is done, release pressure, remove lid and check to see if mutton is almost done.
Now add the poppy seed paste, coconut paste and remaining garam masala and cook for 5 to 10 minutes or until the mutton is soft.
Add coriander leaves and remove form heat.
Serve hot with any seasoned rice, or roti.
Merry Christmas and Happy New Year to all my viewers, readers, friends and family!!!!!