Peshawari Mutton Kadai in Dubai – A Thesis

Posted on 16th Feb 2014

 

Two weeks back we went to  – Ravi Darbar restaurant –  mistaking it for the popular Ravi Restaurant, which is just around the corner, from this one, got to try the original Ravi restaurant soon. Anyway, we got some Peshawari Mutton Kadai, the spice flavours was nice, but I felt that I got raw tomato taste in the curry. I left it at that, didn’t ponder too much into it.

 

 

 

 

 

 

 

 

 

 

 

 

Peshawari Mutton Kadai - Ravi Darbar Restaurant

 

Few days back we went to another popular chain of restaurants in Dubai – Karachi Darbar – at Al Karama, the minute I entered the place I was engulfed with the smell of the food lingering in the air, it was divine. There we had very yummy tikka, and we got mushrooms in a cream sauce, I was a bit apprehensive first, as they is boiled mushrooms, but then the dish description also said that it is in a creamy sauce, so we went ahead with it, it was tasteful.  And then we ordered the Peshawari Mutton Kadai, it had a very good flavour of crushed black pepper, but then I had the same problem with it, it tasted of raw tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

So I decided to do a dissection of the recipe, I went through several recipes, and they were almost the same, and one thing was common in all of them, that is, when they add tomatoes to the dish, along with it they also add water, and cook the curry. There you go, hence the taste of raw tomatoes. I won’t say the dish is not nice, some people may like it that way, but I prefer sautéed tomatoes in a curry, rather than boiled tomatoes. The only 2 places where tomatoes cooked in water works for me is when it is cooked with lentils or in tomato soup.

Below is the recipe: what I would do is, after I add the tomatoes, I would cook it well, then add water to the curry.

 

Ingredients:
Mutton – ½ kg
Tomatoes – 3 (cut them halves)
Garlic – 5 cloves
Ginger – 1 medium piece
Green chillies – 4 (cut those halves)
Yogurt – 125g
Oil – 1 ½ tbsp
Oil – 1/3 cup
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Red crushed chilli – 1 tbsp
Crushed black pepper corn – 1 tsp

Salt – to taste
Fresh coriander and ginger flakes for garnishing

 

Method:
Take a kadai/wok and put 1 ½ tbsp oil, then put chopped ginger garlic and fry till sauté, then put mutton and fry until the colour changes to white, then put yogurt, turmeric, garama masala, red crushed chillies and salt then mix it well. Also add tomatoes, green chillies and 1 glass of water and let it cook until the tomato softens and meat becomes tender. Then remove tomato skin. If the mutton is done, cook on a little bit of high flame along with 1/3 cup of oil until the water dries. When done, serve with fresh coriander, crushed black pepper corns and ginger flakes.