This recipe originally comes from the kitchens of the Nawabs that once occupied Kalinga.
- Wash and clean the mutton and trim the excess fat.
- Marinate it with yogurt and salt for over night in the fridge.
- Make a paste of onion and red chilly. Heat oil in a heavy bottom pan. Add slightly crushed pepper, cardamom, cloves, cinnamon.
- when they start spluttering, add the onion paste, saute till the onion is done and it does not have raw smell. Add the chopped tomatoes and saute till the tomatoes are blended well.
- Add the dry masala and salt excluding the garam masala.
- When the masala is cooked thoroughly add potatoes and marinated mutton pieces (drain the excess liquid from the mariantion). Keep stirring it on medium fire for approx ten minutes.
- Keep sprinkling water so that the masala doesn't stick to the pan . Finally add 2/3 cup of water and cover with a lid that fits well. Cook on a slow fire for approx 45 minutes.
- Keep checking in between and stirring occasionally so that it doesnrsquo;t get dry.
- Add more warm water if the gravy gets more dry.
- Finally check if the mutton is well cooked and add the Garam masala and chopped coriander.
TIPS: If the meat is tough, just add ground raw papaya paste to the marinated meat just couple of hours before cooking. If the raw papaya is not available use ripe papaya skin paste. It is a great natural meat tenderizer.
- Wash and clean the mutton and trim the excess fat.
- Marinate it with yogurt and salt for over night in the fridge.
- Make a paste of onion and red chilly. Heat oil in a heavy bottom pan. Add slightly crushed pepper, cardamom, cloves, cinnamon.
- when they start spluttering, add the onion paste, saute till the onion is done and it does not have raw smell. Add the chopped tomatoes and saute till the tomatoes are blended well.
- Add the dry masala and salt excluding the garam masala.
- When the masala is cooked thoroughly add potatoes and marinated mutton pieces (drain the excess liquid from the mariantion). Keep stirring it on medium fire for approx ten minutes.
- Keep sprinkling water so that the masala doesn't stick to the pan . Finally add 2/3 cup of water and cover with a lid that fits well. Cook on a slow fire for approx 45 minutes.
- Keep checking in between and stirring occasionally so that it doesnrsquo;t get dry.
- Add more warm water if the gravy gets more dry.
- Finally check if the mutton is well cooked and add the Garam masala and chopped coriander.
TIPS: If the meat is tough, just add ground raw papaya paste to the marinated meat just couple of hours before cooking. If the raw papaya is not available use ripe papaya skin paste. It is a great natural meat tenderizer.