Mutton with Yogurt Gravy
As I have mentioned before, goat is my favorite meat to eat. I can eat it everyday! I love the earthy, falling off the bone taste- yum!
This particular recipe is Kashmiri inspired. A lot of Kashmiri dishes are yogurt based. They also have, fennel and ginger powder. These particular spices give the dish a savory yet sweet flavor- very distinct indeed. It is a flavor I absolutely love and according to me, it goes perfectly well with goat meat.
If you don’t have access to goat meat- by all means use dark meat chicken or any other stew meat- lamb or even beef will be delicious- but nothing like goat.
I also used a bit of baked onions in the gravy. The onions give the dish a great, long cooked flavor.
Overall the dish was delicious. I made fresh rotis and that is all we needed…
- 1 pound mutton, cut into 3 inch pieces (chicken, lamb, pork or beef would do)
- 1 medium onion, chopped
- ½ cup baked onions
- 2 tablespoons extra light olive oil
- 1 tablespoon ghee or butter
- 1 teaspoon ginger powder
- ¼ teaspoon asafoetida (hing)
- 3 teaspoons powdered fennel seeds
- 1 cup greek yogurt (2 %)
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1 cup chicken broth
In a wok like pan, heat the olive and ghee. Add the asafoetida, ginger powder and powdered fennel seeds. Add the onions and saute on medium high heat for a minute. Add the mutton pieces. Saute for 5-6 minutes or till the pieces are golden brown. Add the yogurt, salt, cayenne pepper, fried onions and chicken broth. Mix well and bring to a boil. Lower the heat, cover and cook for at least an hour or till the meat pieces are tender and falling off the bone. If using any other meat, the cooking time may vary.
