Crockpot Mutton Curry

 

I got this recipe from my aunt (Meena Atya) many years back, I made it a couple of times, but it never did taste as good as hers, so I tried several improvisations, and now this is the recipe that I follow.

 

Crock-pot

a countertop A slow cooker, is also known as a crock-pot (a trademark that may sometimes be used generically in the US, Cannada, Australia and New Zealand) is also known as a crock-potelectric cooking appliance that is used for simmering, which requires maintaiing a reletively low temperature (compared to other cooking methods such as baking, boiling and frying), allowing unattended cooking for many hours of pot roast, stews, soups, "boiled" dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marinade:

500 gms of lamb meat/mutton

2 tbl spn ginger and garlic paste

5-6 slit green chillies

 

In a frying pan:

Take 1 tsp vegetable oil (I use sun-flower oil), when it heats up, add khadas masala (6 Clove, 3 small cardamom, 1 big cardamom, 8 black pepper corn & 2 inch cinnamon stick), and give it a stir.

 

Add 3 medium sized finely chopped onions, and fresh chopped corriander leaves. And cook the onions on a low flame, till it turns dk brown, but do not burn the onions.

 

Puree 3 medium sized tomatoes, in a blender and add that to the above, also add 1/4 tsp tumeric pwd, 2 tsp red chilli pwd, 2 tsp dry corriander pwd, and salt to taste. Cook well till the oil seperates from the paste.

 

Add the meat, and give it a good stir and let the ginger and garlic paste cook. Transfer into the crock-pot.

 

Slow cook in the crock-pot:

Add water and cover with lid and slow cook for 4 hours or until lamb is tender.

 

Serve with steamed rice, naan or wheat roti's.