Hi guys, this is Punjabi Chef Prateek Dhawan.
Not just any Dhawan and today, I'm the one who is going to make a Mutton dish
which is inspired by Nepali Style of Cooking.
So, let's begin.
First, we'll start marinating the lamb. For that, I'm going to first add Mustard Oil.
Curd.
And now I'll start adding the masala.
First, Turmeric Powder.
Red Chilli Powder.
Roasted Coriander and Cumin Powder
and last, Garam Masala.
Now, I'm going to mix it nicely.
Massage the lamb nicely.
Let the marination go very deep within.
This will make the lamb very juicy and tender.
And we are done.
While the lamb is resting in the marination, let's start making the base of the curry.
For that, first, I'm going to add little Oil.
First, I'm going to add in Bay Leaves.
With that, Dry Red Chillies.
Cumin Seeds.
Black Cardamom.
Green Cardamom.
Cinnamon Sticks.
Black Pepper - whole.
Cloves
and Mace.
Once the Cumin starts cracking, I'm going to add in sliced Onion.
As the colour of the onion start changing, now, I'm going to add cloves of Garlic
and roughly chopped Ginger.
As the colour of the onion has turned brown, now I'm going to add chopped Tomatoes
and let it cook till it gets mushy.
Now that the tomatoes have gone soft and mushy,
I'm going to add little water to it.
After boiling the mixture for few mins, I'm going to switch off the gas
and let it cool.
While the masala is resting, let's start cooking the mutton which I marinated earlier.
First, I'm going to add Oil into the cooker
and once the oil starts heating up, I'm going to add in the marinated Mutton.
I'm going to saute the lamb for at least 5-6 mins.
And once the lamb is done. I'm going to add in little water.
With that, I'm just going to cover it, not pressure cook it, for at least 10 mins.
While the lamb is getting cooked, let's blend in the mixture which we made earlier.
And now, I'm going to add a little water to it.
Close the lid
and blend it into a fine puree.
Now, that we have made the mixture into a nice fine puree
and transfer the masala into the cooker.
After putting the masala, I'm going to add in Red Chilli Powder
and to speed up the process I'm going to add Salt.
And now give it a nice stir to the masala.
With this I'm going to add a little more water.
Some Coriander.
Give it a nice mix and close the lid.
And there you go guys, our Mutton is ready, let me open up the lid.
And now, I'm going to add the final ingredient
I'm going to grate some Nutmeg.
Give it a nice stir.
Our lamb is now ready.
Now, we'll do the plating.
And finally, garnish it with fresh Coriander.
And there you go guys, our lamb curry is now ready.
You also do try this recipe and do let me know how it turned out.
This is Chef Prateek. Signing off.
Take care and goodbye.