MUTTON HARYANI

There are so many ways to cook mutton. Each and every Indian states has its own unique recipe to boot. The spices used play a vital factor to how it will taste.

Now I'm using mutton but can easily substituted with beef or lamb.  It is way more healthier since use of oil and coconut is kept to a minimum. Beside cooking on stove top, you can also use your pressure cooker, cook  up to 4-5 whistles. Adjust the spice level according to your taste. Have added a tablespoon of chili powder to the original recipe. Do you know the difference between lamb and mutton?

Lamb    :     A sheep than is less than a year old. Slaughtered between the ages of 4-12 months, very tender
                   and little fat

Mutton  :     Older sheep, has much stronger flavor, tougher meat, considerable amount of fat

Despite of the changes, this recipe is a keeper, won't feel bored to cook it again and again. Marvellous!

MUTTON HARYANI
Serving   :    4-6

1 kg mutton cut into bite size
5 green chili slit
4 onion chopped
1 T ginger paste
1 T garlic paste
1 tomato chopped
2 T coriander powder
1 T ground  pepper
1 tsp turmeric powder
1/4 C ground almond
1 T chili powder (optional)
1/2 C yogurt
1/2 C coriander leaves
3 T coconut milk
3 C water
2 in cinnamon
4 cardamom
6 cloves
5 T oil

METHOD

*   Heat the oil, fry the cinnamon, cardamom, clove and onion until light brown. Add the green chili, ginger, garlic and tomato, cook until tomato turns soft.

*  Now add coriander powder, pepper, turmeric  and  1/4 cup of coriander leaves, fry for a minute, add 1 cup water,  cover the pot and bring to boil.

*  Add mutton and 2 cups of water, simmer  for at least 30 minutes or until mutton is fully cooked  using medium heat, stir occasionally. Add more water if required

*  Add in almond, coconut milk, yogurt and coriander leaves and bring to boil again.

*  Remove from heat. Best served with flavored rice or naan/paratha.

Source   :    Mumtaj Begum

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