October being a very festive month this year. First the Dushera and followed by Diwali. I love this part of the year when everywhere there is jubilance. There is exchange of gifts, dinners, shopping, etc. So this month I promise to my readers there is going to be a lot of festive food you can really look into. So not to disappoint you, here is what I got for you this Dushera. For all the non vegetarian lovers, its red meat.
Usually we have meat curry but this one which I tried turned put to be really nice. This is without the curry and more of masala. The key to the meat is to cook well and make it really juicy. One thing which makes Indian food distinguish is the use of various spices in the cooking. There maybe a lot of spices used for this meat but the end result you know how marvellous could it be.
So for this I used:
1 kg goat meat
1 cup yogurt
2 tbsp garlic (minced)
1 tbsp ginger (minced)
4 onion chopped
3 tsp chili powder
2 large black cardamoms
5 green cardamoms
2 cinnamon leaves
2 tsp ground coriander
2 tsp ginger paste
1/4 tsp turmeric powder
3-4 bay leaves
2 tomatoes chopped
Salt to taste
- Clean the meat, marinate it with yogurt. Keep aside.
- Make chili paste by adding some water to the chili powder.
- Take some oil in the skillet. Add bay leaves. Saute for 2 minutes at low heat.
- Add the onions. Fry till golden brown.
- Now add garlic, ginger paste, cardamoms, cinnamon leaves and fry for 1 minute.
- Then add the coriander, turmeric powder and the chili paste with 2 tbsp water and stir continuously.
- Add the chopped tomatoes and salt.
- Now simmer the gas and let the masala cook.
- Put the marinated mutton into the masala. Add little water if the masala becomes too dry.
- Cook the meat till its tender.
- Garnish with coriander.