This Indian Recipe Serves 4
Mutton Spaghetti is an Indian pasta dish. It is spicy yet delicious.
This dish isn’t very common but it was my mum’s recipe. Growing up, she used to always prepare this meal & she was the only person in the family that could make it. Everyone always looked forward to this dish.
She used a much different way in preparing the spaghetti. This dish is basically a mutton curry with spaghetti & it is one of my absolute favorites.
Spaghetti is a long, thin, round & hollow, solid pasta. It is a staple sustenance of customary Italian cooking. Like other pasta, spaghetti is made of processed wheat & water. Italian spaghetti is produced using durum wheat semolina, yet somewhere else it might be made with different sorts of flour.
Initially spaghetti was strikingly long, however shorter lengths picked up in notoriety amid the last 50% of the twentieth century and now spaghetti is most regularly accessible in 25–30 cm (10–12 in) lengths. An assortment of pasta dishes depend on it.
Mutton Spaghetti Ingredients:
- ½ onion, chopped
- 5 small jam tomatoes, blanched
- 2 teaspoons ginger & garlic paste
- 1kg mutton or lamb pieces (I used lamb as this cooks faster)
- 250 grams spaghetti
- 2 bay leaves
- 1 star aniseed
- 3 tablespoons cooking oil + additional 1 tablespoon
- 1 teaspoon garam masala
- 2 teaspoons dhania powder
- 1 teaspoon jeera powder
- ½ teaspoon jeera seeds
- 2 tablespoons Bombay Delite masala
- ½ tablespoon curry powder
- 2 tablepoons Kashmiri chilli powder
- salt to taste
- 2 cinnamon sticks
- Rinse mutton or lamb & cut into small cubes. (The bone pieces may be used but may be difficult to eat when done as you will have to get your fingers in there to grab the bone pieces).
- You can then marinate the meat if you want a more flavorful dish but this is optional.
- Chop onions.
- Wash tomatoes & blanch them in the microwave. (Click here for blanching method).
- Heat 3 tablespoons cooking oil in a large pot.
- Drop in onions & fry until translucent.
- Add in the cinnamon sticks, bay leaves, star aniseed & jeera seeds.
- Fry for 1 minute.
- Add the ginger & garlic paste.
- Add in the garam masala, dhania powder, jeera powder, curry powder, Kashmiri chilli powder & Bombay Delite masala.
- Simmer for 3 minutes, making sure not to burn the spices.
- Add in the blanched tomatoes.
- Cook for 10-15 minutes. Add water if necessary so that the tomatoes do not burn. Check on it frequently & stir.
- When tomatoes have cooked, add in the mutton or lamb pieces.
- Cook for 50-55 minute if using mutton & 20-25 minutes if using lamb.
- Poke a knife through the pieces to make sure they are fully cooked.
- Using 1 tablespoon of cooking oil, lather them onto the raw spaghetti. This will avoid them from sticking together.
- Place them in the pot of curry.
- Fill with a little water & allow for the spaghetti to cook slowly.
- Keep an eye as you will need to push the spaghetti down into the pot as the bottoms get soft.
- Try not to add as much water at one time. Rather add in a little at a time until pasta is fully cooked.
- When the pasta fits in the entire pot, stir gently, getting the gravy onto it.
- Add salt to taste.
- Keep stirring & adding in water so that the pasta cooks.
- The dish is ready when the spaghetti is cooked & water has evaporated.
- Try not to add cheese with this dish as it is preferred to be eaten as it.