Tuesday, May 13, 2008


Generally I used to cook mutton with potatoes. But I don't like to eat potatoes because potatoes have high fat content. For a Change I used carrot instead of potato .. surprisinglyyy!!!! carrot comes very... very... tasty., I couldn't believe this. This is quite different then normal one. I feel curry leaves play main role in this recipe.

2 Medium Onions

4 Green Chilies
1 Cup Curd
4 Garlic pods
1" Ginger
15 Curry leaves
250 gms Mutton (goat/ lamb)
1 Carrot
1 Tomato past
6 Cloves1
1 Tsp. Coriander seeds
2 Cardamom
1" dalchin chekka
1/2 Tsp. turmeric
2 Tsp. Poppy seeds
1 Tsp Chilly powder

  1. Grind the Onion, garlic, ginger, curry leaves (curry leaves gives much tast to this curry, so no excuses to curry leaves) into past.
  2. Make into a powder cloves, coriander seeds, cardamom, dalchin chekka and poppy seeds and keep aside.

  3. Marinate the mutton along with salt, chilly powder, curd, onion and curry leaves past for 30 mints.

  4. Take this mutton in a dish which is suitable for cooker and keep it in cooker till done.

  5. Now in a wide skillet, heat oil add cooked mutton (at this stage don't add any water). cook 10 mints, then add chillies,spices and pappy seeds powder . Fry a while and then add the Tomato past and chopped carrot again fry for 2 mints then add salt, one cup water and remaining liquid from the cooked mutton.Cover the lid and cook until the curry become thick.


Jamie said...

That spoonful looks so good. Very nice twist using the carrots. Thanks so much for stopping by my blog!

meeso said...

I think the carrots sound awesome in this dish... I would love to try it!