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PHPRecipeBook 4.08

Recipe Name: Mutton Curry (Jhunjhunu) Submitted by: Julie
Source: Source Description: The cooks at Jamuna Resort, Jhunjhunu, India
Ethnicity: Indian Last Modified: 1/10/2004
Base: Mutton Comments:
Course: Entree  
Difficulty: Intermediate
Preparation Time: 60+ Minutes
Number of Servings: 4

2 Pound(s) (bones still in) mutton
2 Tablespoon(s) ghee
1 Pinch(s) cloves
1 Pinch(s) peppercorns
3 Pinch(s) salt
1 Pinch(s) turmeric
1 Teaspoon(s) (rounded) chili powder
1 water
5 Clove(s) garlic
2 or 3 tomato
1 1-inch slice ginger root
1 Pinch(s) garam masala
Indians don't measure things because they know already just how much to use: a handful of this, a pinch of that. So you and I have to guess at the spice proportions.

Also, mutton means goat or lamb (preferably in chunks with bones still attached). We developed a fondness for goat.

Using a wok on high heat, heat ghee and fry cloves & peppercorns for 1 minute.

Turn the heat down to medium, and dump in the mutton. Sprinkle salt over the top. Add turmeric and chili powder. Stir and cook for 30 minutes.

Puree: water, garlic, ginger, tomatoes (in other words, basic Indian tomato gravy). Add to the mutton after 30 minutes, stir, and cover.

Simmer more. (Another 30-45 minutes, I'm guessing.)

Before serving, sprinkle with garam masala and chili powder to taste.

Serve with rice or chapatis and vegetable dishes.

Basic Indian tomato gravy ( Add to shopping list ) :
8 tomato
1 small onion, yellow
1 1-inch slice ginger root
4 Clove(s) garlic
1 Pinch(s) salt
This is used as a base in Indian curries (at least those served at Jamuna Resort). This recipe serves 4. If it's a small addition to a recipe, scale down to 1 or 2 tomatoes.

Chop the onion and sautee in ghee.

In a blender, make a paste with the garlic and ginger, plus water. Add tomatoes and onion. Blend together to make a smooth sauce.

Simmer on the stove for awhile. Don't add salt until you use this in other recipes.

Scale this recipe to Servings [?]