Posted on | February 27, 2011 | 22 Comments |
This is one of those recipes that was conceived quite by accident. All I wanted was a quick mutton curry to go with a mutton biryani I made for dinner when Siv gets back from his trip tonight. We always make something nice for each other whenever one of us return from a trip as there is nothing like warm homemade comfort food that says welcome back home. The masala I made for the gravy turned out a bit spicier than I was going for, so I went searching in the pantry for something that can tone it down. That is when I came across a can of garbanzo beans. I remembered my sister mentioning something about adding ground chickpeas to pork curries. So I figured that it wouldn’t hurt to try it with mutton, after all it is chickpeas, it can’t spoil the taste completely. I loved the end result, the chickpeas made the gravy so rich and creamy and one would never guess it even had chickpeas.
- 3/4lb goat/lamb meat, cubed
- 6 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tbsp fennel seeds
- 1/4 tsp cumin seeds
- 5 cardamom pods
- 4 cloves
- 1/2 inch piece of cinnamon stick
- 1/4 cup thinly sliced shallots
- salt to taste
- 1 tbsp oil
- 1 tbsp vinegar
- 1 can cooked garbanzo beans (white chickpeas)
- 1 small can lite coconut milk (1 cup)
- Chopped cilantro for garnish
Dry roast the whole spices (ingredients 2-9) till aromatic. Grind this to a smooth powder in a spice grinder/coffee grinder. Keep aside.
Strain and rinse the garbanzo beans and place in a food processor. Add the coconut milk and process to form a smooth paste. Keep aside.
In a large pressure cooker, heat the oil and sauté the shallots till soft. Add the ground spice powder and sauté on medium-low heat for 2 minutes.
Now add the mutton pieces and salt to taste and sauté till the mutton pieces are well coated with the spices and the most of the liquid from the meat is evaporated. This will take about 5 minutes. Add the vinegar, chickpea-coconut paste and half a cup hot water and mix well.
Close the pressure cooker and cook for 8 minutes on medium heat after the first whistle . That is 8 minutes after the full pressure is reached on whistle-less pressure cookers.
As always, if you don’t have a pressure cooker, use a pan with a tight fitting lid, add an extra cup of water and cook for about 30-40 minutes on medium heat till the meat is soft. Check occasionally and add more water if necessary.
Serve hot garnished with chopped cilantro.
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