Tuesday, February 14, 2006

Meat in Mustard Curry

Adjust the mustard and other spices to taste to taste. Coriander is the same as Ketoembar, Koriander, Dhania, Cilantro,and Chinese parsley. If you cannot find mutton you can use lamb or beef. When you make this you want it to cook for a long time to let the flaovers blend. I put mine in a slow cooker overnight. I only used 2 tablespoons of mustard it is came out great for me. Only you can decide how much you want. I used regular beef but I think mutton or older cow or bull (tough meat) would work better since it can take the longer cooking times without falling apart too much. I did not have fresh cilantro leaves (coriander) becasue it is winter here but I believe it would had been better.

Meat in mustard curry


1 ½ tablespoons oil
2 bay leaves
1 tsp coriander seeds
1 tbsp ginger/garlic paste
¾ cup chopped onion
1 tbsp chopped green chillies
1 pound mutton cubes
2-7 tablespoons mustard, ground
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp chopped coriander leaves
Salt to taste
Water as required


Sauté bay leaves and coriander seeds in a saucepan. Add ginger/garlic paste, onions and green chillies. Sauté for four minutes and add mutton and salt. Cook for ten minutes. Add water and the remaining ingredients. Cook till meat is tender. Serve hot.

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