Kadai Mutton

Mutton kadai is a popular North Indian Dish that often star in most of the wedding menu. It’s absolutely; one of the tasty mutton preparation.  As the mutton is slow cooked in a kadai; it took some time to cook but tastes awesome. You can depend a pressure cooker for cooking; but it differs the authentic taste and also the name (kadai mutton-prepared in a kadai) becomes worthless.

Ingredients for Kadai masala:

1. Dry red chilly- 5 nos
2. Pepper corns- ½ tsp
3. Cumin seeds- ½ tsp
4. Fennel seeds- ½ tsp
5. Kasoori methi- 1 tsp (optional)

• In a heavy bottom pan; dry roast red chilly in low flame for a minute. (if you Don’t want much spiciness; you can remove the inner seeds of the dry red chilly before sauting)
• Add cumin seeds, pepper corns and fennel seeds.
• Saute a bit and add dried kasoori methi.
• Switch off the flame.
• Put it in a blender and make a fine powder out of it.
• (You can also add 1 tsp of coriander seeds for dry roasting; then avoid the coriander powder used below)

Ingredients For The Curry:

1. Mutton- ¼ kg
2. Oil- 2 tbsp
3. Ginger garlic crushed-1 tbsp
4. Green chilly-1
5. Onion-1 big
6. Tomato-1
7. Turmeric powder- ½ tsp
8. Coriander powder- 1 tsp
9. Garam masala powder- ½ tsp
10. Salt-to taste
11. Curd/ yogurt – ¼ cup
12. Ginger pieces-to garnish

Preparation:

• Heat oil in a kadai; add the cleaned mutton pieces in to it and sauté for about 7 minutes until its color changes.
• Add crushed , ginger garlic and green chilly in to it and sauté for a minute.
• Add onions and sauté until transparent.
• Add tomato pieces and sauté for a minute.
• Add all the powders and blended chilly powder mix.
• Mix well; add curd and salt in to it.
• Add 2 cups of hot water and cover cooks it for about 1 hour (or less;  or more depends on how the  mutton pieces cooked tenderly). Open the lid often and stir well.
• Switch off the flame when mutton pieces cooked well; the curry thickens and oil floats on the top.
• Add in to serving bowl and garnish on top with ginger pieces.