Everyone is still coming to terms with that, esp with his wife expecting thier first child...
May God rest his soul and give strength to the family to bear this irreparable loss.
......and while we were still reeling with shock, we heard about the terrible, terrible tragedy during the Haj stampede.
May Allah grant those poor souls maghfirat....
And so we are not really throwing a party this Eid, no barbeque or anything...
just simple sewai and a bowl of home-made mutton saalan...
On this sombre note I am giving the recipe for an extremely simple to make, but absolutely delicious Mutton dish..
A lot of my friends have requested this recipe since last year, and as I hadn't managed to take a decent picture of it...I couldn't put it up earlier....
So this time I thought why not post this easy to make, aromatic Mutton Saalan or gravy.
mind you, its not qorma which is a more rich dish with kaaju and coconut paste and curd etc...
This dish has got simple ingredients and gets ready in a jiffy!
And this mutton saalan is a staple in our Muslim homes, to be had with simple rotis and tastes delicious with rice!
SPICY MUTTON SAALAN (goat curry)
refined oil-3 tbsp
1 medium size onion chopped thinly
an inch stick of cinnamon,
3-4 tez pattas or bay leaves
5-6 whole black pepper
2 badi elaichi or black cardamom
2 medium potatoes, peeled and quartered
3-4 green chillies (slit lengthwise and quartered)
a bunch of coriander leaves, chopped
1 tsp garam masala powder
salt to taste
to be made a paste of:
3 medium onions
ginger-garlic paste 2 tbsp
3 tbsp coriander powder
2 tsp turmeric or haldi
2 tsp kashmiri red chilli powder (for the color, not the heat)
You can take the chilli powder up or down a notch, depending on how spicy you want
1- Wash the mutton well.
2- Grind to paste, the above ingredients- onions, ginger garlic paste, turmeric, coriander powder, chilli powder. Keep aside.
3- Heat oil in a pressure cooker and add the bay leaves, cinnamon, cardamon, black pepper- saute lightly till fragrant.
4- Add the sliced onions and saute till golden.
5- Now its the time for the mutton to be added along with the salt, and cooked for 5 minutes while stirring.
6- Put the paste of the onions and ginger-galic, condiments, etc, into the mutton mixture.
7- Stir well, cooking on medium heat till the water released by the mutton and the paste all dries up.
8- Add 1/2 cup water and then roast the meat again.... Keep roasting,stirring for about 20 minutes on low heat, make sure it doesnt burn, adding water again if it dries up and oil separates.
9- Add the tomatoes and roast on medium heat again, till the tomatoes all dry up.
10- Pour half a cup of water into the pressure cooker, and mix well.
11- Close the lid of the cooker, give a whistle and then cook on low for another 5 minutes.
12- Once the pressure drops in the cooker, open and check if the meat is nearly done.
13- The meat should be nearly done (not too soft) then you add the potatoes, about a cup of water, half the chopped coriander leaves, slit green chillies and cover and cook on low heat for another 10 minutes.
Or till the potatoes and meat are done... check for the salt and add more if necessary.
14- The saalan or the gravy should be of thin soup consistancy.
Serve hot garnished with chopped coriander leaves with tandoori rotis, fresh salad and rice!