Mutton cooked in Poppy seed and Cashew nut paste

So yesterday, I decided to cook something new. Going through some possible recipes, I zeroed in on a recipe of Mutton cooked in Cashew nut and poppy seed paste. The recipe is fairly simple and is not spicy despite regular Indian spices being used. The only downside of this recipe is that for people who are trying to lose weight, this would be a dish to throw that diet chart out of the window 😂.



Ingredients:

For Marination:
  • Mutton (Goat Meat/ Lamb) - 700 g. 
    • Ensure that there is not too much fat attached to the meat because that will be a lot of fats to consume once the meat is cooked completely.
  • Yoghurt or Curd - 75 g
  • Ginger Garlic Paste - 2 teaspoons
  • Red Chilli powder - 1 to 1½ teaspoons
  • Turmeric powder - ½ teaspoon
  • Cumin powder - ½ teaspoon
  • Coriander powder - 1 teaspoon
  • Green Chillies - 4 to 5 chopped finely
  • Mustard oil (Use regular oil if mustard oil is unavailable) - 2 teaspoons
  • Salt - ½ teaspoon
For the Curry:

  • Bay Leaves - 2
  • Dried Red Chillies - 3 to 4
  • Cinnamon - 1 piece (medium sized)
  • Green Cardamom - 4
  • Cloves - 4
  • Black Cardamom - 1
  • Mustard Oil (Use regular oil if mustard oil is unavailable) - 1 tablespoon
  • Onions - 2 medium sized
  • Cashew Nuts - 45g
  • Poppy seeds - 10 g
  • Salt - As per taste
  • Hot Water - 350 ml. I prepared this recipe using a pressure cooker. If you would like to cook without a pressure cooker, add about 500 to 600 ml of water.

Cooking Instructions:

  • First off, mix all the ingredients listed under Marination in a bowl and let it rest for 2-3 hours.
  • In a grinder, add roughly chopped onions and a bit of water. Grind this mixture to a fine paste and set aside.
  • Next, add cashew nuts and poppy seed paste to a grinder along with a little water and grind the mixture to a fine paste. Try to scrape off as much of this paste as possible because, well cashew nuts are expensive! 😅
  • Heat mustard oil in a pressure cooker till it starts smoking a bit. Add the bay leaves, dried red chillies, cinnamon, green cardamom, black cardamom and cloves. Saute for around 10-15 seconds. Add the onion paste and lower the heat to medium. 
  • After 5 minutes (or earlier, just ensure the onion past is not burnt), add the marinated mutton pieces. Cover and fry them on medium to high heat till the oil starts separating. Keep stirring at intervals to ensure that the mutton does to stick to the bottom.
  • Once the oil starts separating add the hot water and salt and pressure cook for 4 to 5 whistles. Let the pressure settle down completely. 
  • Open the lid of the pressure cooker and add the cashew nut and poppy seed paste. Cook this on medium heat for another 10 - 15 minutes while stirring it at intervals. 
  • Serve hot with Chapati or plain white rice.
Hope you enjoy this dish as much as I did. Remember, anybody can cook.

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