This Cheesy Mutton Curry is so delicious, finger licking, quick and easy to make. I have grated 1/2 a cube of cheese to the gravy, but, you can add more too. If you do not have home malai, then add cooking / single cream.
Ingredients
To Boil the mutton with½ kg Mutton
1 Tablespoon Ginger Garlic paste
1 Tablespoon Green Chili Garlic sauce
½ Teaspoon Salt
1 Cup Water
Other Ingredients
½ Cup Oil
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or Single Cream
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method
My Notes :
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or Single Cream
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method
Boil / cook the mutton with ginger garlic paste, salt, green chili garlic sauce and water till mutton tender.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.
Heat a pan / kadai with oil, add ground paste, , nutmeg, fry till oil surfaces, add the nutmeg powder mutton and stock, bring it to a boil, cover, cook till it thickens and oil surfaces. Now add the garam masala powder cream or malai , coriander, green chilies and cheese, cook for 2 to 3 minutes.
Serve with hot garnished with coriander leaves and enjoy with rotis or paratha.
My Notes :
Do not have brown onions, then in oil fry 2 medium the onions till golden and crisp. Rest of the procedure is same.
Labels : Cheese, Malai, Mutton, Indian
