"Recipe of the Day, Week No. 120: (🍖 Homemade Mutton Curry | A Traditional Pakistani Delight 🇵🇰)"

💐In the name of Allah, the Most Gracious, the Most Merciful💐

Thumbnail

I hope you are all well. And living your lives happily and peacefully. May Allah Almighty bless you all with health. Success and happiness. Guys today I am sharing with you a very simple yet delicious dish that I have made. So let's get started.

Bismillaherahmanuraheem!

Step 1: Browning the Onions in Ghee

I started the preparation of this dish with the pre boiled mutton. Which I had cleaned well and kept aside. So that the further steps could be completed easily. Next I took fresh onions and cut them into thin slices. As finely chopped onions brown quickly and give the curry the best flavor. Then I placed a pot on the stove. Added the right amount of ghee to it and let it heat on low flame. When the ghee was well heated. I added the chopped onions to it. And kept stirring continuously with the help of a spoon so that they cook evenly. I sautéed the onions in the ghee for about three to four minutes. Until they turned light golden in color. And the fragrant aroma spread throughout the kitchen. This step proves to be a strong foundation for a delicious and flavorful mutton curry.

Step 2: Adding Garlic Paste and Preparing Potatoes

When the onions were soft and lightly golden. I added a tablespoon of garlic paste to them. After that I fried the garlic well with the onion. So that its raw smell was completely gone. And its aroma was well absorbed into the ghee. In the meantime I also peeled the potatoes to save time. After peeling the potatoes. I washed them well and cut them into large pieces. So that they would retain their shape even after cooking. And look beautiful in the curry. I kept stirring the onions and garlic. So that they did not burn but fried evenly. At this stage the fragrant aroma of garlic and onions spread in the kitchen. Which was a sign that now the perfect base is ready to add the spices in the next step.

Step 3: Cook the tomatoes well

When the onion and garlic paste is well fried. And their aroma started coming out deliciously. I added finely sliced fresh tomatoes to it. After adding the tomatoes. I mixed them well with the rest of the ingredients. So that their flavor is absorbed into the onion and garlic. Then I fried the tomatoes on medium heat for about three to four minutes stirring constantly. Gradually the tomatoes started to soften and started to melt into a thick paste. During this time their natural juice also came out. Which made the color of the paste more beautiful and pleasant. This step plays an important role in making the curry gravy more delicious. Fagrant and thick, because well cooked tomatoes enhance the flavor of the curry many times over.

Step 4: Add the spices and fry well

When the tomatoes were well cooked. And started to take the form of spices. I added all the spices that I use every day. These included chopped red chillies. We also call chilli flakes ground red chillies turmeric and salt to taste. I don’t like to use too many spices while making curries. As my family also likes mild and simple flavored food. That is why I always make curries with these few basic spices. After adding all the spices. I fried them well with tomatoes onions and garlic. So that their raw smell completely disappeared. And all the flavors blended well. After a few minutes the spices took on a beautiful color. And the ghee also started separating from the edges. Which indicated that the spices were ready for the next step.

Step 5: Roast the mutton with spices

When all the spices were roasted well. And their aroma started spreading throughout the kitchen. I added the pre boiled mutton to the pot. After adding the mutton. I slowly mixed it well with the spices with the help of a spoon. So that the spices coated each piece evenly. After this I roasted the mutton continuously for a few minutes. Due to which the meat absorbed the flavor of the spices well. At this stage the aroma of the curry became more appealing. And the ghee also started to appear slightly on the top. Which was a sign that the spices were well prepared. Roasting the mutton for the right time not only improves its taste. But also makes the curry more fragrant tasty and thick. Which is why I never complete this stage in a hurry.

Step 6: Add potatoes and fry with spices

When the mutton and spices were well roasted. And the meat had absorbed the taste of all the spices. I added the potatoes. Which I had peeled and cut into large slices to the pot. After adding the potatoes. I mixed them well with the mutton and spices. So that the spices were evenly coated on each potato piece. Then fry the potatoes on medium heat for about four to five minutes stirring constantly. This process lightly fried the outer surface of the potatoes. Which makes them taste better and more fragrant after cooking. During this time the aroma of the mutton potatoes. And spices was mixing together to create a very delicious aroma. Which indicated that the curry was slowly taking its best form. This step plays an important role in making the curry more flavorful and rich.

Step 7: Add water to cook the curry

When the potatoes were well roasted along with the mutton and spices. I added water as per my requirement. I added enough water. So that the potatoes could be cooked easily and the curry gravy was neither too thin nor too thick. But just right and tasty. After that I covered the pot tightly with a lid. And left it to cook on medium heat. After some time. The potatoes were cooked well. The taste of the spices and mutton mixed well and the curry started to smell very appealing. When the gravy thickened to my liking. I turned off the stove. Thus my delicious fragrant and tasty potato and mutton curry is completely ready. Finally I served it with hot fresh roti. The taste of which was loved by my entire family.

Final picture with my identification sign with: username and date.

See you in the next post.

@m-princess

@mvchacin