Mutton Curry With Asafoetida

MUTTON CURRY WITH ASAFOETIDA

Hello and welcome everyone to my little cooking corner. Today I am sharing a recipe of mutton curry with a tempering of asafoetida. We usually make nonvegetarian dishes using ginger-garlic but here I have used an equally interesting ingredient, asafoetida as it is good for digestion and gives a very authentic taste to the curry. It is a flavourful preparation which can be tried on weekends and I hope you guys will like it. So let’s start with the recipe—

Ingredients:-

1. Mutton-1/2 kg
2. Onions-5
3. Curd-100 gm
4. Asafoetida-1/4 tsp
5. Ginger Paste-1/2 tsp
6. Salt-According to taste
7. Turmeric Powder-1 tsp
8. Red Chilly Powder-2 tsp
9. Coriander Powder-2 tsp
10. Cumin Powder-1 tsp
11. Mutton Masala-2 tsp
12. Garam Masala-2 tsp
13. Fresh Cilantro-For Garnish(optional)

For the tempering:–

1. Cumin-1 tsp
2. BayLeaf-1
3. Vegetable Oil-2 tbsp
4. Cinnamon-1 small stick
5. Cardamom-2
6. Kasuri Methi-1 tsp

STEPS

Step 1

Wash the mutton. Chop onions and green chilies and marinate mutton with salt, turmeric powder, red chilly powder, asafoetida, onions, chilies,coriander-cumin powder, mutton masala,garam masala, ginger paste, cinnamon, cardamom, curd, some oil and keep aside as such for one hour.

Step 2

Take a kadhai and add the tempering ingredients excluding cinnamon and cardamom. When cumin splutters add the marinated mutton and cook on medium flame for fifteen minutes. Cook it till half done.

Step 3

Now transfer the semi-cooked mutton in a pressure cooker and adding enough water cook it till completely done. You may garnish it with freshly chopped cilantro or fresh cream.

Our Mutton Curry With Asafoetida is done. Serve it with tandoori rotis, vegetable fried rice, and raita.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!