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When it comes to the world of Indian cuisine, it’s like embarking on an extraordinary culinary journey filled with diverse and delectable regional delights. Now, if you’re on the hunt for royal flavours that transport you to the heart of tradition, Rajasthani cuisine reigns supreme. From the opulent Rajputana heritage to the soul-satisfying Marwari creations, Rajasthan offers an explosion of taste that’s nothing short of majestic. Think vibrant chutneys, tantalising curries, and hearty sabzis – all with that signature Rajasthani zing. And what’s the secret? A harmonious blend of age-old techniques and authentic ingredients that’s guaranteed to cast a spell on your taste buds.
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Today we’re unveiling a culinary masterpiece straight from the heart of Rajasthan: the Rajasthani Mutton Curry. The dish is an absolute delight, but if you’re looking to achieve the real-deal, hold your horses. Before we spill the beans on this recipe, there are a few vital things you need to know.
1. Low and Slow Wins the Race: Mutton and time are best buddies, so go low and slow when cooking this beauty.
2. Onion Overload: If you’re whipping up a kilo of mutton magic, you’ll need a battalion of about 6 to 7 onions.
3. Cut Onions Thin: Cut the onion lengthwise as thinly as possible. Unlike the golden-brown onions of Korma, these need to stay in their translucent lane.
4. Mustard Oil Is A Must: We’re going all-in on mustard oil for this culinary dance; ditch the desi ghee and regular oil. It’s all about that mustard zing.
5. Ginger-Garlic Glam: Say no to store-bought ginger-garlic paste. Fresh is the name of the game – a punchy paste made from a satisfying mortar pounding session.
6. Spice It Up: Before the main act, let those whole spices sizzle and dance in hot oil.
7. Heat Up the Action: When it’s curry time, hot water is your sidekick for that perfect consistency.
Ready to Dive In? Here’s How To Make Rajasthani Mutton Curry:
Start by giving the mutton a couple of hot-water baths to chill. Heat 3 to 4 tablespoons of mustard oil in a roomy pan for your curry magic. Spice symphony time – black cardamoms, peppercorns, bay leaves, red chilies, cloves, green cardamoms, and a hint of green chilies. A quick fry transforms your kitchen.
Toss in finely chopped onions for translucence. Add your ginger-garlic magic potion and let it work for 5 to 6 minutes.
Mutton takes center stage with a whole garlic bulb. Salt sprinkles, dance begins. As liquid vanishes, introduce red chilies, cumin, coriander, Kashmiri red chilies, and lively turmeric. Keep stirring for mutton-spice harmony.
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Oil goes solo, tomatoes join – skinless. Cook till oil’s content. Add almonds, cashews, raisins for texture.
Pour 2 cups hot water, spice finale – garam masala, dry ginger, a hint of nutmeg. Lid on, mutton serenades on low flame 20 to 25 minutes – the magic zone. Voila! Your mutton masterpiece is set. Pair with warm rotis, let the feast begin.
Click here for the full recipe for Rajasthani Mutton Curry.
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