Mutton Malaikari

Malaikari usually goes with prawn especially for Bengalis but I tried it with mutton. Thank god my experiment goes well and it c...

Malaikari usually goes with prawn especially for Bengalis but I tried it with mutton. Thank god my experiment goes well and it came out as a delicious dish. Please enjoy it.

Ingredients:

·         1 kg  mutton cut in medium pieces

·        5-6 medium sized onions finely chopped

·        1 cup coconut milk

        ½ cup curd
      1 teaspoon garam masala powder

·        3-4 green chillies sliced

·        1/2 teaspoon red chilli powder

·        1 teaspoon Cumin powder

·        1 tomato chopped

·        1 teaspoon Coriander powder

·        2 teaspoon ginger garlic paste

·        1/2 tsp turmeric powder

·        2 table spoon mustard and poppy seed paste

·        1 tablespoon watermelon seed paste

·        ½ black pepper powder

·        1 cup oil

·        1 and 1/2 tablespoon ghee

·        2 bay leaves

·        1 tablespoon cashew nut (kaju badam) paste

·        1 inch cinnamon( smash it in 2/3 pieces)

·        Salt to taste

·        Pinch of sugar

Process:
Clean the mutton pieces very minutely.  Now marinate the mutton with curd, spices and green chillies for one to one half an hour.

Take a pan, add ½ table spoon ghee in it and when smell of ghee comes out add cinnamon stick with pinch of sugar and bay leaf. Let the aroma comes. Now add oil. Let the oil get heated. After that add chopped onion and fry it till brown. When onions are done then add zinger garlic paste, all powder tomato, meat and its marinade. Stir well and let all the ingredient mix with mutton firmly. Add cashew nut (kaju badam) paste, mustard puppy paste, water melon seed paste. Sprinkle some water and stir. Do this for three/four times.  Cook it till the oil begins to separate from the mutton.

Now add coconut milk in it. Mix often and add a little water whenever the mutton begins to stick to the pan or burn. Add salt to taste. Mix well. Low the oven/ gas and cover the pan. After 7-10 minutes again stir and whisk it finely.  Now it is the time to add water – do it consciously as required because gravy must be inclined and let mutton perfectly cooked. Now reduce the flame to check the seasoning and adjust salt.

Take a small bowl add ghee, garam masala powder, hit it , when it splutter mix all well and  sprinkle over the mutton and lastly spread  black pepper dust over it and cover it. Open and serve with beautiful smell and with your lovely smile.