Navami Special Mutton Curry

Updated one of my old post today on 14th Oct’21. Navami Special Mutton curry it is. Sometimes, when I look back to my old posts, I feel like do something to improve all of them, may be content, may be the picture. This post of one of them.

Navami Special Mutton Curry
This year Durga Puja is just aweful. Today is Maha Navami and it is raining continuously for the last 2 days due to cyclone Phailin, which hit Coastal Odissa last night. Bengal has got heavy rains due to it and met office says, since the cyclone weakens and turns into deep depression, hence the rain and it will continue for next 48 hours. Blah !! Whatever it is, this is the worst Durga puja I have ever had since my childhood. Can’t go out, no question of Pandal Hopping, no street food etc etc…so I decided to focus on the food rituals during Durga puja. For those who are not aware, it is customary to have mutton on Navami. I have mutton in my freezer, but I was not ready to cook something very elaborate. Tried this recipe, which I have got from one of my friend, and it comes out really delicious.

 

Ingredients:

  • Mutton – 500 gms
  • Onion – 2, chopped
  • Ginger Paste – 1 tbsp
  • Garlic Paste – 1 tbsp
  • Dried Red Chilli – 4,green chilli – 3
  • Jeera = 1 tsp
  • Star Anise – 1
  • Cloves – 4
  • Cardamom – 4
  • Cinnamon – 1 stick
  • Bay leaves – 3
  • Potatoes – 3, peeled & halved
  • Salt, Turmeric,Kashmiri Chilli powder
  •  Red chili powder – 1 tsp
  • Sugar – 1/2 tsp
  • Mustard Oil – 2 tbsp
  • White Oil – 1 tbsp
  • Ghee – 2 tsp

In a pressure cooker, add washed mutton pieces, chopped onions, ginger garlic paste, all the whole spices, salt and mustard oil.

Add 1/2 cup of water and mix well with all ingredients. Close the lid.

After the first whistle lower the flame and let the mutton cook for 10 mins. Keep covered.

Open the lid and let the water dry. Add potatoes and  1 cup of water and close the lid again. After the first whistle lower the flame and cook for another 8 mins or till the mutton is done.
 

Sprinkle some chopped coriander leaves and serve hot with plain rice.

 

How I did it on Navami – Oct’2021.

I have marinated the mutton with thinly sliced onion, garlic paste, meat masala, turmeric, kashmiri chili powder, bay leaf, whole garam masala, some red chili powder, curd and mustard oil. In a pan, took mustard oil, white oil and ghee. When it is hot, I have added the marinated mutton and stir it well. Then I have kept the heat to low and covered the meat. This way I have kept it for almost 35-40 minutes. Stirring here and there to avoid the burn. Mutton had releaed lot of water, Then I have added 2 tbsp ginger paste and required amount of salt and mixed it thoroughly. Cooked for 10 more minutes and by that time, oil started coming out of the mutton. Added the remaining ginger paste and then again a good mix.

Now Heated 2 cups of water in a pressure cooker and then added the mutton along with gravy to it. Pressure cook for 3-4 whistle ( more if the mutton is still tough) and then slowly released the steam. When the mutton is getting cooked in the pressure cooker, I have fried the potatoes with a pinch of salt and turmeric and then immersed them in water and let it get cooked slowly.

Transfer the pressure cooked mutton to the pan where the potatoes are getting cooked and stir again. Taste the seasoning and adjust if required. When potatoes are fully cooked, sprinkle some garam masala powder and 1 spoonful of ghee. Keep covered for 15-20 minutes and then serve with rice.

Navami Special Mutton Curry
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Navami Special Mutton Curry
Navami Special Mutton Curry

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