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Wednesday, December 3, 2014

Tawa Mutton | Tawa Gosht | Pan Fried Mutton










In this kind of mutton preparation, mutton is pre-boiled and then added to a pan fried spicy gravy. This dish is ideal to be served with hot rotis or can be combined with some Dal-chawal.

Serves 2
Preparation time: 45 minutes




Ingredients:


  • 500 gms mutton ( with bone or boneless)
  • 4 tomatoes chopped ( or 2 tomatoes + 2 tbsp tomato puree)
  • 4 green chilies chopped
  • 1 medium onion roughly chopped
  • 1 " cinnamon stick & 3 cardamom pods 
  • 1 tbsp ginger & garlic paste
  • 1/2 cup yogurt
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tsp roasted cumin powder
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder (all spice)
  • 1/4 cup fresh cream (optional)
  • 2 tbsp lemon juice
  • 1 tbsp ginger julienned ( for garnishing)
  • 1/2 cup chopped coriander leaves
  • Salt to taste
  • 4 tbsp oil
  • 2 cups water
Method:
  1. In a pressure cooker boil mutton pieces with 2 cups water, ginger & garlic paste, cinnamon, cardamom, onion and salt. When mutton is cooked, strain the liquid from mutton pieces and set aside.
  2. Heat oil in a non stick wok or any heavy bottom kadai. Add chopped ginger, garlic, green chili and fry for few seconds.
  3. Now add tomatoes and fry till soft. Add red chili powder, turmeric, cumin powder, coriander powder and yogurt. Cook while stirring constantly so as to avoid the spices from sticking. In case if it burns or sticks to the pan add little bit of the mutton stock. Fry till the raw smell of spices turn aromatic and oil starts separating.
  4. Add boiled mutton and 1/2 cup of mutton stock. Stir well and place the lid and cook for 5 minutes or till all the liquid evaporates. If needed add salt ( salt is already added in the stock). 
  5. Finally add lemon juice, garam masala powder, fresh cream and chopped coriander leaves.
  6. Garnish with ginger jullienes.


Tips:
Fresh cream is optional. I add cream if I am preparing this as a party dish.
Keep tasting while you cook, so that you can adjust the seasoning at right time.
Take extra care and avoid burning the spices because here spices are cooked without any liquid.

3 comments:


  1. Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
    chowringhee satya niketan

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  2. That tawa mutton dish looks so brilliant. Will try some time.
    restaurant near venkateshwar college

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  3. This comment has been removed by a blog administrator.

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