This Indian Recipe Serves 2-3
My mum always prepared this meal & as a kid I wasn’t too fond of it as there was no gravy, but as an adult, I simply love this meal. The fragrant spices intertwined with the meat is just amazing.
If you haven’t tried Braised Mutton as yet, I highly recommend that you do.
The key to this dish is not to add in any water. There is a sufficient amount of vegetable oil incorporated in this recipe which will ensure that the everything cooks well without any water being added.
Braised Mutton Ingredients:
- 1kg mutton or lamb pieces
- 1 onion, chopped
- 2 jam tomatoes, chopped
- 1 teaspoon ginger & garlic paste
- 3-4 green chillies
- 1 star aniseed
- 2 bay leaves
- 4 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon jeera powder
- 2 teaspoons dhania powder
- 1 teaspoon jeera (cumin) seeds
- 1 tablepoon Kashmiri chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon soomph (fennel) seeds
- salt to taste
- 1 sprig curry leaves
- 1 sprig thyme
- fresh dhania (coriander)
- 1 cinnamon stick
- Rinse & cut mutton or lamb pieces. Set aside in a bowl/dish.
- Chop onion & set aside.
- Slit green chillies & set aside.
- Dice tomatoes & set aside.
- In a medium-large, preferably wide pot, heat the oil (Using a wide pot will allow the meat to cook evenly). Add in the thyme & curry leaves.
- Next, add in the jeera (cumin) seeds & the soomph (fennel) seeds.
- At this point you can add in the cinnamon stick, bay leaves & star aniseed. I did not add those whole spices as I already have them combined in my homemade garam masala. If you’re using the store bought garam masala then you should add these whole spices as most store bought garam masala’s aren’t as effective.
- Once your onions are translucent, add in your ground spices (turmeric powder, garam masala, dhania powder, jeera powder, chilli powder).
- Roughly mix & add in the ginger & garlic paste.
- Mix & add in the green chillies.
- Next drop in the diced tomatoes. Remember, do not add any water to this dish. Cook tomatoes until melted. Salt can be added at this point as well.
- Once the tomatoes are cooked, drop in the mutton or lamb pieces. Cook on low to medium heat.
- Mix well, coating all the meat in the spices. Cover with a lid & allow the meat to cook.
- After about 5 minutes, notice how the meat cooks in its own juices, therefore no water needs to be added.
- Be sure to stir it every now again so that it does not burn or catch to the surface of the pot.
- When all the liquid has evaporated & the meat is tender, switch off the stove.
- Garnish with fresh dhania (coriander).
- Serve this Braised Mutton hot with soft white bread, roti, naan or rice.