Mutton Mirchi Roast - A rich, spicy and simple dish

One of the dishes that my mother and my aunt make exceptionally well is mirchi roast. The dish can be made using mutton/chicken. The taste is simply heavenly and will linger in your taste buds long after you have eaten it (I am salivating while I type this). So last night I prepared this for myself, using the main ideas from my mom and aunt and it turned out quite good.

Warning: If you are on a diet or do not like your food to be rich, this may not be your cup of tea (or in this case, a bowl of meat)

                   

Ingredients:

  • Mutton...................................................................................... 500 grams chopped into medium sized pieces
  • Potato (Optional)...................................................................... 1 large, chopped into cubes
  • Curd.......................................................................................... 250 grams
  • Onion........................................................................................ 2 medium sized
  • Garlic........................................................................................ 8 to 10 pods
  • Ginger....................................................................................... 1 to 1½ inch
  • Dried Red chillies (seeded/de-seeded as per choice of heat)... 2-3 
  • Peppercorns.............................................................................. 12-14
  • Pepper powder.......................................................................... 1 teaspoon
  • Sunflower Oil........................................................................... 1 tablespoon
  • Ghee......................................................................................... 1 Tablespoon
  • Salt to taste
Cooking Instructions :

  • Marinating the mutton:
    • Grind the onions, ginger and garlic to a fine paste using a grinder. 
    • Whisk the curd to a smooth consistency using a blender or by beating it with a spoon
    • Wash the mutton, put it into a bowl, add the onion-ginger-garlic paste, whisked curd, red chillies, peppercorns and mix well.
    • Let the mixture rest for 2 hours
  • Cooking the mutton:
    • Heat up a pressure cooker and add the ghee and oil. 
    • Add the potato pieces and fry them lightly.
    • Add the mutton pieces one by one and fry them till they start getting brown.
    • Once the mutton pieces have been fried, add the remaining yoghurt marinade, salt and stir it well. 
    • Close the pressure cooker and cook the mixture on high heat for 4 whistles.
    • Once done, switch off the flame and let the pressure drop. 
    • Once the pressure has dropped, transfer the contents to an open wok and cook the mixture on low heat till all the residual water evaporates. During this period of cooking, add 1 teaspoon of pepper powder and mix it well.
    • Once all the water has evaporated, switch off the flame, stir the contents of the wok once.
  • Serve hot with Pulao or parantha.
Happy Eating. Let me know your views in the comments section.

Comments

Post a Comment

Popular posts from this blog

Dim Posto - Eggs cooked in a poppy seed paste

Image
So today, I was in the mood for trying out a new recipe. On browsing through the recipes on the internet, I came across a dish called Dim Posto - an egg dish using poppy seed paste. I was intrigued by the simplicity of the dish and decided to prepare it in my own style. The end result is to be seen to be believed. Ingredients  : 3 eggs, hard boiled 4 tablespoons poppy seeds 8-10 cashew nuts 2 tablespoons yoghurt whisked with a bit of water 1 medium sized onion finely chopped 1 inch cinnamon stick 1 Bay leaf 3 cloves 4 green cardamom 5 cloves of garlic 1 inch ginger piece 2 green chillies finely chopped 1 teaspoon turmeric powder 1 teaspoon red chilli powder  1 teaspoon cumin powder 1 teaspoon cumin whole Salt to taste 1½ teaspoons sugar 2 tablespoons white oil A handful of coriander leaves finely chopped (for garnishing) 1 tablespoon cream (for garnishing) Cooking Instructions   : In a large pan, add 1 teaspoon of oil. Once the oil is...
Read more

Short cut Biryani flavored fried rice

Image
So today, after a hectic day at office, returned home and was not feeling like putting much effort into cooking as I was extremely tired. I thought of purchasing some chappatis from the dhaba near my home. However, the shop was closed so decided to make fried rice with biryani masala (the kind that is found readily in market courtesy various brands). I went for this against normal steamed rice as i would already be having something boring called Chicken Stew that I had prepared in the morning. This recipe was taught to me by my sister and I have improvised it with my own touches. Remember you will need a pressure cooker to make this. Ingredients Gobindabhog Rice - 1 Cup Onion - 1 large, sliced into rings Tomato - 1 large, sliced into circular pieces Biryani masala (any biryani masala available in the market) - 1 teaspoon Oil - 2 teaspoons Salt to taste 2 - 3 tablespoons of peas (optional) A handful of Mint leaves chopped (optional) Water - 1.5 cups  Cooking In...
Read more

Dahi Murgh -- Chicken marinated with yoghurt and spices and cooked on a slow flame

Image
So today being a Sunday, I thought i would make something nice and easy for Lunch. Back in the day, Sunday meant only one thing - the day I would gorge on mutton. The only problem of this was, since I love mutton, I used to purchase a lot of it  for 1 person. 500-750 gms and i would finish that off in a day. This had been going on for a long time till I decided to put my feet down (I was trying to lose weight and still am) and decided I would no longer cook mutton for myself. It has been 8-9 months since I last made any mutton dish. So anyway, coming back to the present, I decided on making a very simple recipe I had learnt from my mom and also read about on the internet. The dish is very tasty and can be had with rice or roti. Ingredients: Chicken - 800 gms with bone Yoghurt - 500 gms Onions - 2-3 large sized finely chopped Butter or any other bread spread fat (I used Nutralite) - 2 tablespoons Whole green Chili - 3 Ginger Garlic paste - 1.5 tablespoons Lemon...
Read more