Tuesday, 9 February 2010

Mutton Buhari (A Kerala style Mutton Curry) and a Prize!

Before going to the recipe , let me share a little good news!Last week, I got an email notifying that My blog is the winner of last week’s Foodie blogroll Tote Bag Giveaway!. How good is that?! A free Tote bag!I love bags of any sort and can’t just wait myself to get hold of another one. I am sure it would become really handy. You can find the details of the competition here .
Thank you Foodie blogroll!

The Foodie Blog Roll Contests: Winner!

Coming to the recipe,Mutton Buhari is a simple Kerala style mutton curry prepared in a very simple way. If you are wondering why this simple curry is called Buhari, Let me explain. Whenever I prepare this curry, my hubby says that the curry tastes like the one he had from the ‘Hotel Buhari’ after his university days! That’s it!

1 Kg Mutton/lamb/Goat meat cut into chunks
3 medium size onions chopped (3 cups,450g)
1 ¾ Tbsp minced ginger (2” size, 40g)
1 ¾ Tbsp minced garlic
4 small- medium tomatoes chopped (1 ½ cups, 260g)
2 Tbsp Kashmiri Chilli powder
1 ½ Tbsp Coriander powder
½ tsp Turmeric powder
½ tsp + ½ tsp garam masala
½ cup water
2 twigs curry leaves
Salt – as required.

1. Place a pressure cooker onto medium heat and add oil. When hot, add the sliced onions and sauté until it starts turning golden.

2. Add minced ginger and garlic and sauté for few seconds up to a minute or until the raw smell fades.

3. Add chilli powder, coriander powder, turmeric powder and ½ tsp garam masala and sauté for few seconds.

4. Add in chopped tomatoes. Cover and cook till soft and the whole mixture looks pulpy. At this point you will see the oil has started clearing from sides. Stir in between to avoid burning.

5. Add the meat and stir well. Add water and pressure cook for 35 minutes or until done. The cooking time depends on the kind of meat and the size.

6. If there is too much of liquid, boil until it is reduced to thick gravy. Make it as thick or thin as desired.

7. Add curry leaves and the remaining bit of garama masala. Stir well. Close the lid and cook for 2-3 minutes.
Serve it along with Ghee rice, ghee rice with vegetables, simple boiled rice, chappathis, pooris,Neypathal, kalathappam, parattas, pathiri, Ottil pollichathu, marichedutha appam etc. You can find most of the mentioned accompaniments in my blog. This is a gravy that goes with almost anything and definitely a keeper.

Notes: If using the mutton form India, it doesn’t require so much pressure cooking time and the cooking can be done on a normal heavy base saucepan, preferably non-stick.

Next post: Ghee rice with vegetables, a twist to the classic Ghee rice.
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