Sunday Special Mutton rice
Recipe Ingredients:
- Mutton: 1 kg
- Potatoes: 3 medium
- Onion: 4 large red onion (almost 2 cups chopped)
- Garlic paste: 1 tbsp
- Ginger paste: 2 tsp
- Cumin powder: 1 tsp
- Chili Powder: 2 tsp (as per your heat tolerance)
- Yogurt: 1/4 cup
- kisan canola cooking oil: 4 tbsp+ 1/2 cup
- Garam masala powder: 1/2 tsp
- Turmeric
- Salt
- Sugar: 1/2 tsp
Recipe Method:
- Wash the mutton pieces and drain the water.
- Soak excess water with kitchen towels. Add the beaten yogurt, 1/3 of the ginger garlic paste, 1 tsp chili powder, 1/2 tsp salt and 2 tbsp mustard oil and your chosen meat tenderizer eg. raw papaya/ kiwi or betel-nut.
- Mix. Cover and place in the fridge to marinate at least for 3 hours. For best result marinate for 6-8 hours.
- Peel and cut the potatoes in half. Smear little salt and turmeric and keep aside.
- Peel and chop the onions in half moon shape.
- Soak the cumin powder in 2 tbsp water and keep aside.
- Heat the rest of the oil in a big pan. Fry the potato pieces till golden and take out with a slotted spoon.
- Lightly pound the whole spices under tempering and add to the oil. Let it sizzle for a few seconds and then add all the chopped onion, a pinch of salt and the sugar.
- On medium flame brown it for 10-12 minutes. Stir every now and then to stop it from burning at the bottom.
Recipe Tips:
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it