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Mutton Boondi with Recheado masala
Introduce
Chef :
Bethica DasMutton Boondi with Recheado masala
#boxweek6 - Check out my innovative Eid special mutton curry. I gave an interesting twist to the recipe by marinating it with the spicy and tangy Goan special recheado spice paste and ended with a sprinkle of some boondi for some crunch. I also added a potato, my personal favorite. however, you may skip it if you wish.
Ingredient
Food ration :
2-3 servingsCooking time :
45-50 minutes
as required
recheado masala (check below for the recipe)
2-3 tbsp.
oil
1/3 cup
boondi
1-2 tbsp.
coriander leaves, chopped
5-6
garlic cloves
1/2 inch
ginger
1/4 tsp.
whole peppercorns
1/2 tsp.
cumin seeds
4-5
cloves
1 inch
cinnamon stick
to taste
salt
1 tsp.
sugar
1/2 tsp.
tamarind paste
1/3 cup
vinegar or as required
Cooking instructions
* Step 1
Marinate the mutton with the spice paste for 5-6 hours or overnight.
* Step 2
Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside.
* Step 3
To the same pan, add the onion and sauté till light brown.
* Step 4
Add the marinated mutton & cook, covered, on a low flame till almost dry.
* Step 5
Add 1 cup water and the fried potato. Pressure cook for 15-20 minutes or till the meat turns tender.
* Step 6
Transfer the contents back to the pan & simmer till the gravy comes to a desired consistency.
* Step 7
Switch off the flame & add the boondi. Give it a stir & garnish with coriander leaves.
* Step 8
Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam.
* Step 9
Recheado Masala - Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water).
Note: if there is a photo you can click to enlarge it
Tag
. mutton with bones, cleaned, washed & drained
recheado masala (check below for the recipe)
potato, cut into half
onion, chopped
oil
boondi:
Coriander leaves, chopped
Kashmiri red chilies, broken into small pieces
small onion, roasted on an open flame
garlic cloves
ginger
whole peppercorns
cumin seeds
cloves
cinnamon stick
Salt
Sugar
tamarind paste
vinegar or as required
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