Another meat recipe on a largely vegetarian blog . But the good thing is , this recipe can be adapted with just potatoes , paneer or even cauliflowers or bottle guard. Try this quick one step cooking procedure to make any vegetable look like a queen just after a whistle ...the whistle of a pressure cooker that is :-)
The blog has become dormant as a lot of my time and attention is diverted to an exiting event i am preparing for. I am going on a cycling tour from Kullu to Khardung la and back to Leh , it will be 19 days of grueling routine but great fun to remember for a long time to come. I hope you all would excuse me for irregular postings and lack of my trade mark detailed recipes with step wise instructions....i am posting only quick recipes which are quick to post too :-)
Ingredients are many , the procedure is quick ...just whiz some wet ingredients into a mixie jar to make a paste and dunk into the pressure cooker pan with some whole spices and meat or vegetable , and start laying the table ....your meal will be ready within minutes (cooking time for mutton is 25-30 minutes in pressure cooker but vegetables cook in just 3 minutes after the first whistle) ... chapatis or naan you need to bake or order if you don't want to work in the heat....a crusty bread can solve your dilemma in such times ...
mutton, curry cut, on bone 300 gm
cinnamon stick 2 inches long
black cardamom 2 nos.
green cardamom 4 nos.
cloves 6-7 nos.
shahi jeera 1 tsp
cumin seeds 1 tsp
black pepper corns 2 tsp
bay leaves 2 nos.
whole dry red chillies 3 nos. or more if you like
salt to taste
to be made into a paste ..
fresh curds 1 cup
onion chopped roughly 1.5 cups
ginger chopped roughly 2 tbsp
garlic cloves 5-10 depending on how much garlic you like
melon seeds ( magaz) 1 tbsp.
fresh cream 2 tbsp to finish...
Make a coarse paste of the ingredients listed for it. You can make a very smooth paste if you like your gravy more creamy and smooth.
Dunk in everything except fresh cream into the pressure cooker pan , no need to add water , add salt to taste.
Cover , fit the lid and pressure cook for 25-30 minutes after the first whistle.
Wait till the pressure releases and the pan can be opened on it's own . Add the fresh cream, mix well and serve hot . Your kitchen is aromatic when you do this and the family members will follow you wherever you go ... Or everybody will be on the dining table pronto...
Remove the bay leaves and red chillies before serving and watch the dish being polished off fast , in silence.
There is not added fat into the stew , the fats from the meat and fresh cream make it rich enough and you get a mellow and hot spicy merging of flavors . The meat stays very succulent in this stew.
I normally marinate the meat in ginger garlic paste and 2-3 tbsp of curds and salt n pepper and freeze till it is used , this makes the meat even more flavorful and succulent . Adjust the ingredients accordingly when you marinade the meat like i did...
You can follow the recipe with unprocessed meat too....this is the one for the time when you want spicy hot but light curry ..in a hurry !!!