Servings : Serves 3-4
We love having this with Jeera/Cumin rice and Naan. It tastes fantastic even with chapatis or simple boiled rice.
Ingredients for Marinade
- 500 gm mutton meat - Marinate in ingredients below for 1/2 an hour to overnight
- 3 tbsp. yoghurt
- 1/2 tsp salt
- pinch of turmeric
- 1/4 tsp. each of cumin powder and coriander powder, ginger and garlic pastes
- 1 tbsp. tomato paste/puree
- 1 tbsp. oil
- 4 tbsp. oil
- 3 medium onions, grated or chopped
- 3 medium potatoes, peeled then quartered
- 4 fresh tomatoes, blended with skin
- 1/4 cup yoghurt, whipped
- 2 green chillies
- 3-4 fenugreek leaves/methi
- 1 level tsp. ginger paste
- 1 level tsp. garlic paste
- 2-3 tbsp. tomato paste/puree
- 1 cinnamon stick
- 1-2 cardamom
- 1/4 tsp. turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp. coriander powder
- 1/2 tsp. garam masala
- salt to taste
- coriander for garnishing
In a pressure cooker, add the oil, when hot add the cinnamon sticks and methi. Then add the onions and fry until they are golden brown. Add the green chillies, ginger, garlic pastes and cardamom pods. The add the tomato paste and the cumin, coriander and turmeric powders. Fry for a few minutes until the tomato paste is cooked well, then add the marinated mutton and the quarter cup of yoghurt. Fry this for a few minutes until the meat is well coated and the mixture dries up, the oil will separate a little from the meat.
Add the blended tomatoes, let it cool down a bit, then add enough water to cover the meat. Add some salt. Cover the pressure cooker and boil for about 20 minutes. Alternatively you can cook it on medium heat in a regular pot until the meat is about halfway done then add the potatoes and continue simmering.
If using the pressure cooker check after 20 minutes, the meat should be about ready, but if it is still not soft, give it another 5 minutes in the pressure cooker. If it needs more gravy, add some water. Next, add the potatoes and close the pressure cooker, let it give 1-2 whistles. Then let out the steam and open the cooker, check the meat and potatoes and adjust salt.
When ready, sprinkle some chopped coriander and the garam masala., Stir and serve with rice or naan or whatever you prefer with your curry! 🙂
this recipe doesnot have pepper ? how is gonna taste
It tastes perfect, give it a try.
I made this recipe and it’s absolutely delicious!
NO CHILLI POWDER ??
You can use chilli if you like, I normally don’t for this recipe.
Assalamu alaikum Fauzia. How long do u have to marinate the meat? why do u need to whip the yoghurt? shukran!
W/Salaam, anywhere from half an hour to overnight will do. Whip the yoghurt to make sure it is smooth in consistency.
You are the best, Fauzia, baaraka ALLAH fikum and alf mabruk on reaching 100k in fb! We will keep you both in our duas! A heartfelt shukran from my family and I. 🙂
i was dissapointed with this dish.iam a big fan of yours,i’ve made many of ur dishes.they turned out great.but this was too sour(tangy).i made this against my better judgement,before i began cooking i guessed with all that tomatoes(added only 3 medium ones),yogurt and tomato paste it will be too sour.as i had blind faith on ur recipes i made it any way.
Actually this is a very tried and tested recipe, with many pics and feedback sent in (check our page on FB). I would guess that maybe the tomatoes were not ripe enough OR the yoghurt wasn’t very fresh. Fresh yoghurt will never give a tangy taste. 🙂
Aoa can you tell me what ia
Aoa can you tell me what ia the diffrence between tomato paste , blended tomatoes and tomato pureee?????
Tomato paste and tomato puree
Tomato paste and tomato puree are sometimes interchangeable, it means the very concentrated tomato which is paste like in consistency, comes in jars or cans and used in cooking. It is normally sold in most groceries and supermarkets. Blended tomatoes means taking fresh tomatoes and blending them until they are liquidised.
May you please explain how to make this without pressure cooker (like cooking times please). Thanks!
W/Salaam, cooking time
W/Salaam, cooking time without the pressure cooker will vary depending on the meat itself. Roughly anywhere from 40 minutes to an hour or more, you will just need to keep checking the meat until it is tender.
Salaa! Can I make this with
Salaam! Can I make this with beef? Which kind of beef do you recommend?
W/Salaam, yes you can. Use
W/Salaam, yes you can. Use pieces on the bone for better flavour.