Lamb / Mutton Krunchy Bhuna Kurry

Name: Lamb / Mutton Krunchy Bhuna Kurry
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 kg grams mutton or 1 kg lamb; 4 medium sized onions (thinly sliced); 2 tomatoes (chopped into 1 inch squares); 2 pieces star anise; 2 tablespoons of chopped ginger; 4 tablespoons of chopped garlic; 1 tablespoon peanuts; 5 -6 mint leaves (whole); 2 whole green chilies (chopped in two ); 5 -6 coriander leaves (chopped); 1 cup oil; 1 cup curds or 1 cup yoghurt; 2 tablespoons meat masala or 2 tablespoons garam masala; salt or black pepper; red chili powder; 500 ml water

Submitted by aqua_chef84

"Its that sumptious Indian Mutton Curry with a dash of my own Krunchyness.Delicious. Enough for 4 . If you wanna make it for 2 people use everything in half quantity ."

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Ready In:: 1hr 30mins
Ingredients:: 16
Serves:: 4

ingredients

1 kg grams mutton or 1 kg lamb
4 medium sized onions (thinly sliced)
2 tomatoes (chopped into 1 inch squares)
2 pieces star anise
2 tablespoons of chopped ginger
4 tablespoons of chopped garlic
1 tablespoon peanuts
5 -6 mint leaves (whole)
2 whole green chilies (chopped in two )
5 -6 coriander leaves (chopped)
1 cup oil
1 cup curds or 1 cup yoghurt
2 tablespoons meat masala or 2 tablespoons garam masala
salt or black pepper
red chili powder
500 ml water

directions

All we as know mutton is usually the most time consuming meat and needs alot of time to tenderise . So before we start cooking this i would advise you to marinate the meat in half a cup of curd with one tbls balck pepper powder for atleast an hour .
To start fry the sliced onions in half a cup (5 tablespoons ) of oil . Immediately add ginger and garlic to it . Keep the stove of medium heat and let the onions caramelize. When the onions turn darkish brown add the meat and keep stirring it till all the meat is covered with the onions . After a few mins you will notice water oozing out of the mutton . At this point you need to keep stirring it regularly till all the water does not dry out ( this is done to let away of the stinkyness of the meat) . Once the water is gone you will see the mutton getting drier . At this point before the meat starts getting charred pour in around 250 ml (2 glasses ) of water . At this point you need to turn the heat up a little bit for 3-4 minutes and then let the water boil after which you may put it back on medium heat . This is done to make sure the meat is well cooked . After a few minutes add the salt pepper and red chilli powder as per your taste requirements . Also add the meat powder of garam masala to it . Please add the mint leaves too . After the water dries out in 15-20 mins try poking a piece of meat to see if it has achieved the required level of softness . If not add more water accordingly and continue the process. At the point where you feel that the meat is well cooked and the water dries out you might want to add the tomatoes , peanuts , green chillies , and a a tablespoon of curd . Let the meat cook a little further with the fresh batch of ingredients after which you may turn off the stove and garnish this with the chopped coriander. Enjoy this with parathas (http://www.recipezaar.com/simple-plain-paratha-369771) Bread slices or with plain rice (http://www.recipezaar.com/Charishmas-Salt-Free-and-Fat-Free-White-Basmati-Rice-96892). Enjoy and do email me to tell me how it turns out .