Historian and author Rana Safvi is not just an amazing author but has a wealth of traditional Muslim home recipes.
Check out this mouth-watering mutton curry recipe she shared with us – For some one looking for a tasty, light home made #AlooGosht (Mutton and potato curry)
- 1/2 Kg meat (goat)
- 1 large onion chopped
- 1 tomato chopped (I’d peel it & then chop it – easiest way to peel is to make a deep cross on top of the tomato & zap in the microwave for 2 mins).
- 1 tbs of ginger garlic paste
- 1 onion ground to a paste
- 1 tsp of coriander powder, lal mirch (crushed red pepper) (can put less) & haldi (turmeric), salt (to taste)
- 1 tsp Garam masala
- Garnish with coriander leaves & add a dash of garam masala (extra)
- Aloo (Potato) – maybe 2 cut up into large pieces so just halved.
- Add oil to the Pressure cooker, heat & when hot:
- Add chopped onion. Fry onion, when golden add ground ginger & garlic paste, Turmeric, Red pepper, coriander powder and the ground onion. Fry till fragrant. Keep adding sprinkles of water if it looks like it’s going to burn.
- Add 1 chopped tomato. Keep roasting for 15 min. Add dashes of water to prevent burning. These 2 steps are the hard bits – need elbow grease & a whole lot of roasting. Should look a bright colour when it’s done.
- Add salt garam masala, meat & water – a cup. Cook under pressure till meat is kind of half done. Say 10-15 mins.
- Add potatoes diced in 4 and pressure cook – check water, it it looks as if it is dry add some more. The gravy should be thin.
- Once cooked add garam masala & coriander leaves (garnish).
- can replace potato with cauliflower, spinach, gourd & tomato
- With spinach & tomato use very little water and keep it dry
- Tomato-mutton curry made in the same way – add 1/2 kg tomato to masala instead of potato. Keep it dry.