| Ingredients: 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 |
Directions:
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. |
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Basic Indian tomato gravy (
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8 tomato 1 small onion, yellow 1 1-inch slice ginger root 4 Clove(s) garlic 1 Pinch(s) salt |
Directions: 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. |