The following is a transcription from the video – Cook with Aqib
Ingredients
1kg mutton on the bone
Marinade
1.5 tsp Turmeric
1.5 tsp Cumin Powder
3 tsp Coriander Powder
1.5 tsp Red Chilli Powder
Pinch of Salt
2 tbs Lemon Juice
Masala
1 Onion or 1 cup pre-fried Onions
4tbs Oil
2 (3cm) pieces Cinnamon Bark
2 Bay Leaves
1 Black Cardamom
4 Green Cardamom
6 Cloves
3 tsp Garlic & Ginger Paste
4 tbs Yoghurt
4 Tomatoes
4+1 tbs Fresh Coriander
0.5l Water
1 tbs Dry Methi Leaves
1 tsp Garam Masala
2 Green Chillies
1) Add the marinade ingredients to the Meat, mix well, leave for at least an hour.
2) If using raw Onion – fry the Onion until brown, drain, remove from the Oil, drain, shred.
3) Add the Cinnamon and the Bay Leaves to the hot Oil.
4) Split open all the Cardamom, add along with the Cloves.
5) Fry the solid Spices in the Oil to release their flavours.
6) Add the marinaded Meat, stir.
7) Stir in the Ginger and Garlic.
8) Fry meat until light brown on a medium heat, about 7-8 minutes.
9) Blend/grind the Onion and Yoghurt, set aside.
10) Blend/grind the Tomatoes, set aside.
The eight minutes of frying the Meat and Masala should be passed by this stage.
11) Stir in the 4 tbs of Fresh Coriander.
12) Add the Tomatoes, mix well.
13) Cook for another eight minutes on a medium to high heat until Oil separates.
14) Add Onion and Yoghurt paste, stir in.
15) Cook on medium to high heat for another five minutes until – dry.
16) Add more Salt, to taste.
17) Add the Water, stir in.
18) Cover and cook on low heat until Meat is cooked, around twenty five to thirty minutes. Meat will cut easily with a spoon when tender.
19) Add the Methi, stir in along with the Garam Masala.
20) If Masala is too – soupy – for one’s taste, keep on heat to reduce and thicken.
20) Slice the Green Chillies and add along with remaining Fresh Coriander.
21) Turn off heat and let Curry sit for five minutes.
22) Serve with Rice or Bread.
The stages of cooking can be seen – here.
