food-loversKarela mutton curry
April 21st 2011 10:06
Servings : 4
Time Taken : 30-45 mins
Ingredients:
1/2 kg. mutton (from shoulder, cut in pieces)
2 large-sized onions
6 cloves garlic
1-inch piece of fresh ginger (grind the above 3 items together)
2-3 large sized tomatoes (blanched and finely chopped)
1 tsp. salt
2 tsp. coriander powder
1 tsp. chilli powder
1-2 bay leaves
4 cloves
1/2 tsp. turmeric powder
1-2 brown or green cardamoms
4-5 tbsp. cooking oil
2-3 cups water
250 gms. medium sized karela
2 tsp. salt
4-5 tbsp. oil for frying
2 tsp. coriander powder
3/4 tbsp. chilli powder
Method
Scrape the karela skin and make slits.
Apply salt liberally in the slits and outside.
Leave for 5-6 hours.
Knead them well till they are soft and the bitter salt water is released.
Wash with fresh water 2-3 times and squeeze dry.
Heat the oil in a kadai, add a few karelas at a time and fry them at low temperature till they are brown.
Add a little water, cover with lid and cook at low temperature till they are cooked.
Mutton curry:
In a heavy pan, fry the onions garlic and ginger paste till they become brown.
Add meat pieces and keep frying adding a little boiled water, from time to time.
Scrape the sides and bottom of the pan to avoid the masala from sticking to the pan.
When they are rich brown, add chopped tomatoes, salt, coriander powder, turmeric powder, chilli powder and whole spices.
Cover he pan and cook the meat at low temperature till it is cooked.
Add cooked karela 15-20 mins. before mutton curry is ready.
Note: Preparing the karela (salting/washing) is common for all karela recipes.
Time Taken : 30-45 mins
Ingredients:
1/2 kg. mutton (from shoulder, cut in pieces)
2 large-sized onions
6 cloves garlic
1-inch piece of fresh ginger (grind the above 3 items together)
2-3 large sized tomatoes (blanched and finely chopped)
1 tsp. salt
2 tsp. coriander powder
1 tsp. chilli powder
1-2 bay leaves
4 cloves
1/2 tsp. turmeric powder
1-2 brown or green cardamoms
4-5 tbsp. cooking oil
2-3 cups water
250 gms. medium sized karela
2 tsp. salt
4-5 tbsp. oil for frying
2 tsp. coriander powder
Method
Scrape the karela skin and make slits.
Apply salt liberally in the slits and outside.
Leave for 5-6 hours.
Knead them well till they are soft and the bitter salt water is released.
Wash with fresh water 2-3 times and squeeze dry.
Heat the oil in a kadai, add a few karelas at a time and fry them at low temperature till they are brown.
Add a little water, cover with lid and cook at low temperature till they are cooked.
Mutton curry:
In a heavy pan, fry the onions garlic and ginger paste till they become brown.
Add meat pieces and keep frying adding a little boiled water, from time to time.
Scrape the sides and bottom of the pan to avoid the masala from sticking to the pan.
When they are rich brown, add chopped tomatoes, salt, coriander powder, turmeric powder, chilli powder and whole spices.
Cover he pan and cook the meat at low temperature till it is cooked.
Add cooked karela 15-20 mins. before mutton curry is ready.
Note: Preparing the karela (salting/washing) is common for all karela recipes.
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