Ingredients with Measurements:
- 1 kg Kamar Cut Mutton
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 tablespoons oil
- Salt to taste
- Water as required
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pressure cooker over medium heat.
2. Add onions and sauté until golden brown.
3. Add ginger paste and garlic paste, and sauté for a minute.
4. Add tomatoes and green chilies, and cook until the tomatoes are soft.
5. Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add Kamar Cut Mutton and mix well.
7. Add water as required and pressure cook for 5-6 whistles or until the mutton is tender.
8. Once the pressure is released, add garam masala powder and mix well.
9. Cook for another 5 minutes until the gravy thickens.
10. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
Calories: 350
Protein: 25g
Fat: 20g
Carbohydrates: 15g
Fiber: 2g
Substitutions for ingredients:
- Kamar Cut Mutton can be substituted with regular mutton or lamb.
- Green chilies can be substituted with red or yellow chilies.
- Oil can be substituted with ghee or butter.
Variations:
- Add potatoes or carrots to the curry for a vegetable twist.
- Add coconut milk for a creamy texture.
- Add cashews or almonds for a nutty flavor.
Tips and tricks:
- Marinate the mutton with yogurt and spices for a few hours before cooking for a more tender and flavorful meat.
- Use a meat tenderizer to soften the meat before cooking.
- Add a teaspoon of sugar to balance the flavors.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove over medium heat until hot.
Presentation ideas:
Serve the curry in a bowl with a side of rice or roti.
Garnishes:
Garnish with fresh coriander leaves or fried onions.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with a side of raita or salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt to balance the flavors.
- If the curry is too thin, cook for a few more minutes until the gravy thickens.
Food safety advice:
- Make sure the mutton is cooked thoroughly before consuming.
- Store the leftover curry in the refrigerator and reheat properly before consuming.
Food history:
Kamar Cut Mutton Curry is a traditional Indian dish that originated in the northern state of Uttar Pradesh.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian