At the same time it is a very hot mutton curry , to be served with a cooling raita and a nice and light spiced pulao with some cubes of potatoes... potatoes sound quirky in a pulao but you would know what they actually taste like when you eat .
I cooked 250 gm of mutton and used this much garlic and green chillies . These are hot chillies and the garlic id the pungent Indian variety.
Both these are liquidized to make a smooth paste first of all.
3 tbsp ghee and the paste of garlic green chilies is mixed with the mutton pieces along with salt to taste . Using a pressure cooker pan for cooking the mixture is stir fried for 5 minutes.
Then a cup of water is added and the contents are pressure cooked for 25 minutes .
It looks like this when you open the pressure cooker lid. Bubbling ghee and a hot sniff from the chilies Garlic gives a pungency to the sniff too but the real garlic flavor is prominent when you taste the curry.
Empty the contents of the pressure cooker pan into the serving dish . Taking care to scrape every little bit of burnt or stuck material . You can't afford to waste tasty bits of the curry made with such frugal ingredients...
To make this mildly spiced pulao with potatoes you need to dunk in lots of cumin seeds in some ghee in a kadai . Add crushed peppercorns , lightly crushed black cardamom , a green cardamom, a cinnamon stick and a few cloves . Then add some cubed potatoes and fry everything together for 3-4 minutes . Add the soaked rice , mix well and add enough water to cook and salt to taste . Cook till done and serve hot with this mirchi gosht.
You would love it if you like hot curries and love garlic. And if you do not intend to die of a heart attack. Ghee is not the one to blame. Garlic is healing and so is the green chilly. Did you know that?