Mutton Qalyah

INGREDIENTS

Marinade:1 kg mixed mutton pieces2 teaspoon salt½ teaspoon tumeric2 teaspoon fine red chilli powder (bombay spice / mother in law chilli powder)2 teaspoon ground coriander-cumin powder (dhanajeeru)2 teaspoon freshly ground ginger garlic paste2 teaspoon freshly ground red chilli ginger garlic masala2 teaspoon freshly ground green chillies2 teaspoon all spice (pimento)2 teaspoon milled black pepper2 teaspoon milled clove2 teaspoon ground cinnamon½ teaspoon ground cardamom (Elachi (cardomom))250 g plain thick yoghurt or greek yoghurt1 packet tomato paste½ can tomato puree¼ cup lemon juice2 tablespoon melted ghee (Clarified butter)2 tablespoon sunflower oilFew strands saffron soaked in a teaspoon of hot water
Braise:1 large finely chopped red onion2 green chillies sliced lenghtways2 sticks cinnamon3 or 4 dried bay leaves3 or 4 curry leaves½ teaspoon whole cumin seeds (jeera)2 star anis seeds4 pods cardamon (Elachi (cardomom))5 large potatoes peeled & chopped into 4 quarters3 large tomatoes, liquidised
Garnish:A handful of freshly chopped dhania (coriander)6 boiled eggs, shelled

METHOD

Marinade:1. Prepare the marinade by combining all of the ingredients together in a dish.2. Place the meat into the marinade & coat the meat well into the marinade.3. Seal the dish & refridgerate overnight or to marinate for several hours.
Braise:1. In a deep cooking pot, add ½ a cup of cooking oil & heat on medium to high.2. Place poatoes in oil & fry until outer skin is golden & crisp. Remove potatoes & set aside for later.3. Add braise mix & braise until golden. 4. Add liquidised tomato & cook for 3 minutes. 5. Add marinade meat & allow to cook for 1 ½ hours. Turn heat down to medium & cook slowly, stir meat at 15 minute intervals ensuring even cooking takes place until the curry begins to thicken. Add a ¼ cup of water if the curry reduces, but do not add too much water, as you want to keep a thick curry consistency.6. Once curry is cooked for over 1 hour, carefully place fried potatoes evenly in & around meat. 7. Cook & simmer for another ½ an hour until potatoes are completely soft.
Garnish:1. Gently dish out mutton qalyah onto a platter.2. Cut boiled eggs in half lengthwise & carefully place all over curry. 2. Garnish with freshly chopped dhania (coriander). Enjoy with naan bread or roti or make a bunny chow! Yum!

POSTED ON

28 May 2017

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