This is my signature recipe that has helped me win hearts with its rich flavors. It oozes the richness of carefully selected ingredients.
The magical flavors in this creamy delight linger long after the meal is over.
A treat that has been relished by my family & friends from various parts of the world. It has seen many alterations to suit the health & taste requirements of my loved ones. I have mentioned the changes I make while preparing this delight on a daily basis while sharing the richer version to help you cook it for celebrations of life. I have cooked this dish in the Fortune Rice Bran Health Cooking Oil to keep my family’s heart happy & healthy.
Navratan Mutton Curry :
Difficulty level : Moderate
- Mutton (lean) – 1 kg
- Curd – 300 g
- Onion – 4 medium (finely chopped)
- Garlic – 5 cloves
- Ginger – 1 tsp paste
- Green Chillies – 3 to 4
- Cooking Oil (Fortune Rice Bran Health) – 3 tbsp
- Creme – 2 tbsp (optional but highly recommended)
- Salt – to taste
- Poppy seeds (Khaskhas) – 20 g
- Almond Paste (Grind soaked almonds) – 2 tbsp
- Cashew Paste – 1 tbsp
- Cinnamon – 2 inch stick
- Bay leaves – 2
- Black Peppercorns – 4 to 5
- Black Cardamom – 2
- Cloves – 2
- Mace (Javitri) – 1/2 tsp
- Star Anise – 1
- Green Cardamom – 3 to 4
- Turmeric Powder – 1/2 tsp
- Red Chilli Powder – 2 tsp
- Garam Masala Powder – 1 tsp
- Green Coriander leaves
- Clean the mutton, thoroughly wash it & marinate it in a mixture of curd & salt. Coat the mutton well and set aside for 30 to 45 minutes.
- Finely chop onion, ginger, garlic, green chilies (leave aside some of the finely chopped onion, ginger & garlic to fry) and grind them in a blender.
- Also blend the poppy seeds, soaked almonds & cashew adding little water to form a smooth paste.
- In a pressure cooker heat oil and add bay leaves, green cardamom, cinnamon stick, black cardamom, black peppercorns & cloves and let the oil turn aromatic.
- After 30 seconds, add the finely chopped onion, garlic & ginger. Saute them till they begin to turn golden brown. Now add the prepared paste.
- Mix well & now add turmeric powder, red chili powder, garam masala powder and mix well adding quarter cup water.
- Cook for five minutes.
- Add the mutton pieces marinated with curd and add half to one cup of water.
- Cover and let it cook till the oil leaves sides.
- If the mutton isn’t cooked through, close the pressure cooker & give 2 to 3 whistles.
- Once the mutton is cooked through add the Mace & prepared paste of cashew, almonds & poppy seeds.
- Stir well & cook for five more minutes.
- Take the prepared dish off the flame and let it sit for five minutes before adding creme (if you choose to add it, though I avoided using it to keep the dish healthy).
- Garnish with green coriander leaves.
Tip : The recipe can also be served with slivers of pistachio & almonds sprinkled to garnish it in royal style. Though on a daily basis I opt for green coriander.
Serve hot with butter naan, roti, parantha or even pulao or biryani.
Lean Red Meat : Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins. Red meat is the richest source of Alpha Lipoic Acid, a powerful antioxidant. Red meat contains small amounts of vitamin D.
Rice Bran Oil: Loaded with goodness & cholesterol lowering power, the rice bran oil is the perfect way of eating all your favorite recipes.
For more recipes from my kitchen, visit my food corner