I buy mutton or goat meat at my local halal butcher, a man with a sense of humor. I ask him if he has bheja or brains and he replies affirmatively by pointing to his head! That easygoing humor is one of the reasons I like to patronize his store. The other being the meat. It is always fresh and tender. Today's haul is made into an easy flavorful curry.
Green chiles, ginger, garlic and cilantro are whizzed into a paste. Small goat chops saute in browned onions. A few spices add pizzazz. Cook low and slow or pressure-cooked, the curry has a simple aromatic profile. All it needs it some rice or roti.
PUNJABI MUTTON KORMA
Serves 4
DF, GF, EF
1 1/2 pounds small Goat Chops
3 Green Chiles
5 Garlic Cloves
1" Ginger finger
1/4 cup Cilantro leaves and stems
1 large Onion
2 tablespoons Canola Oil
1/4 teaspoon Turmeric powder
1/2 teaspoon Garam Masala
1/2 teaspoon Amchoor or Dried Mango Powder
1/2 teaspoon Kosher Salt
Wash the meat and pat dry.
Blend chiles, garlic, ginger and cilantro into a smooth paste.
Chop onion fine.
Heat oil in a saucepan.
Add onion and saute till brown.
Pour the paste into the onions and saute for a few minutes.
Drop meat into the pan and fry for a minute.
Scatter spices and salt over meat.
Add 2 cups of water to the pan.
Cover and cook till meat is soft and cooked. Do this stovetop for a long braise or quicker in a pressure cooker. I used the PC for lack of time.
Enjoy with hot cooked rice or rotis.
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