When it comes to comfort food that warms the soul and excites the palate, a good mutton curry always leads the list. This time I used Australian goat meat: Slim, tender and full of rich taste.
In Canada there are usually Australian and New Zealand goat and lamb alt.
What made it even more special was my cooking technique: I cooked it under pressure in the instant pot and put the lush quality in and then gave a last zizzle in a cast iron pan for this irresistible depth and aroma.
The result? A deeply tasty, aromatic curry that is perfect for rice, Naan or parathas.
Australian goat meat is known for its clean, mild taste and its tenderness. It cooks beautifully under pressure and absorbs spices well, which it makes ideal for curries. I recorded bone-in goat pieces that give the sauce even more wealth.
Ghee Rice, click here to get a prescription
Aromatic mutomatic meat curry with Australian goat – Instant pot + cast iron -finish
Total time
Author: Thasneen
Recipe type: Primarily
- Garlic toe- 4 cloves
- Ginger-2-inch disc
- Green chilli, halved- 4
- Entire cardamom- 3
- Entire clove- 1
- Entire cinnamon 1-inch layer
- Fennel seed ½ tablespoon
- Hammeliegenfleisch- 1 kg, bones cut into the stew
- Ground ingredients
- Coriander powder ½ tablespoon
- Curcum powder- ¼ TL
- Garam Masala-1 TSP
- Ground black pepper ½ tl
- Salt 1½ TL
- Oil 1 tablespoon
- Dried laurel leaves
- Club 1
- Onions, cut- 3
- Curry leaf 1 branch
- Tomate, chopped- 2
- Marinated Hammelfleisch-Goat
- Salt ½ TL
- Ground black pepper ½ tl
- Fennel powder- 1 teaspoon
- Coriander, chopped- 3 tablespoons
- I took 1 kg stew cuttings/mutton men.
- Add ¼ TL turmeric powder and ½ teaspoon of salt to the mutton, some water and let the mutton soak in this water for 10 minutes.
- Drain the water and rinse the mutton out of a sieve under running water.
- To a mixer, add the ingredients “to grind” and grind into a rough paste.
- In a large bowl, add the mutton, ground ginger-knoblical-green chillies and aromatic spices.
- Add all other spices and salt.
- Combine well.
- Blanket and let marinate for an hour or overnight.
- I use an instant pot for the pressure chef or you can use a regular printing cook.
- Turn on the fried setting and let the inner pot get hot.
- Add oil, dried laurel leaves and 1 mms, fry for a few seconds.
- Add cut onions and curry leaves, season with salt and sauté for 2 minutes.
- Add tomatoes, fry for a minute.
- Add the marinated mutton and combine it well.
- I don’t have to add water.
- Also, do not bring the onions/tomatoes until the inner pot becomes brown, only fry for a few minutes.
- Close the pot with the lid.
- Cancel the scout setting.
- Select the pressure cooking setting and set the time to 25 minutes at high pressure.
- After 25 minutes of pressure cooking, let the pressure release for 10 minutes and then carry out a quick pressure.
- Open the lid.
- There will be enough liquid in the pot, although I have not added any water when I printed the pressure, it is the liquid that spread out of the onions from the onions and the mutton.
- The mutton meat is juicy and perfectly cooked.
- To thicken the sauce, I cooked the curry on in a cast iron pan.
- Place a large cast iron pan over medium heat and pour the mutton curry into the pan.
- Cook for a few minutes until the sauce begins to thicken.
- I also added a little more ground black pepper and fennel powder.
- Try and add more salt if necessary.
- Finally garnish with chopped coriander.
- Enjoy this aromatic and juicy mutton -curry with Naan, Chapati, Ghee rice, basmati rice, etc.
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