Mutton Curry, Dum Style

[oriole12]

Knol Khol is a member of the Cabbage family and is often used in Mutton curry in place of aloo.
Here is a link
Kohlrabi - Wikipedia, the free encyclopedia
If I'm not mistaken, it is also called Gandh Gobhi.

 

[anupmathur]

If I'm not mistaken, it is also called Gandh Gobhi.

Indeed, Ganth Gobhi.
Ganth as in knot.

 

[Ananya1]

I will try this one today

 

[aroy]

Once again Dum Mutton. This time I used the mutton fat instead of oil.

1. Marinade.

I usually marinate the mutton when it comes from the shop, and use it after a for a couple of days .

Spices

salt

All ground up

Fresh spices

Chopped finely

Given a rough grind

All the spices

1 kg of mutton

Marinated

 

[aroy]

2. Cooking

Potato and onion

Chopped

Fat

Fat rendered

Fry the potatoes

Done

Fry onions on low heat

Onions done

Add mutton and keep stirring on medium heat.

As you stir the water will start getting expelled from the mutton. Continue till oil separates

Then cover the pan and let it simmer for 15 minutes, stirring every now and then

This is the colour. Note that the water has come from the mutton. Raise the heat to dry it a bit.

Spices to be added now - Kasturi Methi, grated Ddalchini, Jeera, Kasmiri Mirch, grated nutmeg

Transfer the mutton to a pot

Add the spices and the potato

Boil water to recover the stuck spices

Add water to just cover the mutton

Heat the pot till the water starts boiling. Put the lid on. If possible seal it with atta. Reduce the heat to the minimum and let it cook for at least two hours. Three is better.

Done.

Enjoy

 

[iamsomnath]

awesome

 

[Ananya1]

Trying right now....

 

[classicrajat]

would you like to tell us more about using animal fat instead of oil..taste, procurement,usage etc.

 

[aroy]

would you like to tell us more about using animal fat instead of oil..taste, procurement,usage etc.

I personally believe that animal fat
. Is tastier than vegetable oil. Most of French and German cooking is either Fat (Pig Fat rendered and saved as lard) or butter. I find the taste better.
. Is healthier. Northern European has traditional used fat while Mediterranean used olive oil. The former lived longer and still have less heart problems.

I get the fat from our mutton supplier. He gets goats with fat every week end. You can also use pig fat. Just heat it and boil it; as you do with butter for ghee; and then if you are particular, strain it. That is how it was done in past. You will get detailed steps for rendering fat on the net.

 

[Shekar Reddy]

Nice yummy,
to make a good DUM one need a vessel of small mouth so that it can be sealed easily.
Half cooking will be done in normal method, no water is added. When it is half cook, further the vessel will be sealed to arrest water and aroma evaporation and cooked on very low heat. This is properly done on coal fire but we can do it on LPG stove too. If needed the vessel has to be kept little above the flame to reduce the heat.
Try in mud pot, it will more yummy.
DUM Biryani also made similarly. (We do not use alloo in Mutton curry.)