Showing posts with label Kathmandu style mutton curry. Show all posts
Showing posts with label Kathmandu style mutton curry. Show all posts

Feb 12, 2016

Kathmandu Style Mutton Curry

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry, Nepal is an amazing place of beautiful mountains, lush valleys, and rich cultural heritage. Although it is a tiny nation only about the size of the American state of Arkansas, it is home to many different ethnicities and cuisines. All Nepali cuisines are influenced by it's neighbors: India, Tibet, and China. This curry's fusion of Indian spices with the Chinese touch of spring onions results in uniquely Nepali dish. I first tasted this delicious curry in a restaurant in Nepal's very multicultural capital, Kathmandu.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
Ingredients for marinade
Ingredients:
1kg/2lbs goat/mutton, lean & bone in preferred, cut into 3 inch pieces
3 TBS cooking oil (mustard oil if you wish to be authentic)
1 TBS ghee
2 C onions, finely sliced into half moons
3 cassia leaves/tej patta
1/4 C cilantro/dhania, chopped roughly
3 spring onions, green tops only snipped into 1 inch pieces
Grind to smooth paste for marinade:
1/2 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger paste
1 C onion, roughly chopped
1 C tomato, roughly chopped
1 TBS ground coriander/dhania
1 TBS ground cumin/jeera
2 tsp fennel/saunf seeds
2 tsp Kashmiri mirch (or 1 tsp cayenne plus 1 tsp paprika)
2 tsp garam masala
1/2 tsp turmeric
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under marinade to smooth paste in mixie, food processor, or blender.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
The marinade is mixed.
2) In an airtight container combine marinade paste with mutton, make sure each piece is thoroughly coated. Seal container and allow meat to marinate for at least four hours or up to overnight in the refrigerator.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
All meat pieces thoroughly coated in marinade.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
Sealed up & ready to go into the refrigerator.

3) When ready to cook, heat oil and ghee in pressure cooker or a deep, heavy bottomed skillet. Fry finely sliced onions until a deep brown.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,

4) Add tej patta/cassia leaves and mutton pieces, and marinade to the fried onions. Stir well and bring to a simmer. Allow to simmer stirring frequently for 8 minutes. If mixture begins to scorch add 1/4 C water, reduce heat and continue cooking.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,

5) If using pressure cooker add chopped cilantro/dhania, snipped spring onion tops, and 3 C water to mixture and stir well. Seal pressure cooker and allow to cook for 5-6 whistles or until meat is to desired tenderness. If using deep, heavy bottomed pot or skillet add chopped cilantro/dhania, snipped spring onion tops, and enough water to cover mixture by 2 inches. Stir well and bring to a simmer. Allow to simmer until meat is to desired tenderness and gravy is to desired consistency. The traditional Nepali way to cook this kind of curry is to allow it to slowly simmer over a couple of hours, adding water in small amounts (usually 1/2 C water at a time) until meat is to desired tenderness and gravy is to desired consistency.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,

6) Salt to taste and serve with steamed rice, achaari/pickles, a tarkaari/vegetable dish, a fresh chutney/chatni, and roti. Actually it's great with just buttered hunk of French bread too.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,

Helpful Hints:

Not fond of goat? This recipe works well with beef, lamb, venison, or water buffalo stew meat also.
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