Tag: Indian

Mutton Chops with Eggplant Sauce – Indian Recipe

Ingredients (4 servings):

  • 1 – 1 1/2 kg mutton chops with some fat on them
  • 2 small eggplants
  • 1 red onion
  • 6 garlic cloves
  • 1-2 chilli peppers, depending on their hotness
  • 3 teaspoons chilli powder
  • 1/2 teaspoons cumin seeds
  • 1-2 pieces green cardamon, ground or chopped
  • 1/2 teaspoon turmeric
  • a few parsley leaves to garnish
  • 2 tomatoes for garnishing

Preparation method

  1. Chop the onion and the garlic,
  2. Peel the eggplants and dice them into 2 cm cubes.
  3. Remove the fat from the mutton and cut the meat into serving pieces.
  4. Melt the mutton fat in a cooking pot and scoop and discard the cracklings.
  5. Add to the pot the chopped onion and garlic and fry until fragrant.
  6. Add chilli pepper, cumin seeds,  salt and fry for a minute, scoop the contents and set aside leaving some fat in the pot.
  7. Add mutton chops to the pot and sear them by fry for a few minutes on each side.
  8. Return to the pot the fried onions, garlic and spices removed earlier and add turmeric powder, cardamom, chilli powder and fry for another a few seconds stirring.
  9. Add water enough to cover the mutton and simmer for about 40 minutes or until the liquid reduces to a third.
  10. Add the eggplant cubes, cover the pot with a lid and cook for about 20 minutes until the eggplant is almost melted down in the sauce. If needed, you can add some more water.
  11. Serve with rice and Indian roti or other flat-bread, some tomato wedges and garnish with fresh coriander or parsley leaves.

Indian Recipe: Chicken with Green Mango Curry

Ingredients (4 servings):

  • 1/2 kg chicken legs deboned
  • 1 teaspoon ginger minced
  • 2 tablespoons olive oil
  • 4-5 Curry leaves
  • about 1/2 l water
  • 1 green chilli pepper
  • 2 medium onions chopped
  • 2 green mangoes
  • 1 teaspoon chilli powder
  • 2-4 garlic cloves
  • 1 teaspoon ground coriander
  • 2 tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon nigella seeds

Preparation method:

  1. Cut the chicken into 2 cm cubes then put them into a bowl, adding the ginger, garlic, chilli powder, turmeric, salt and ground coriander.
  2. Dice the mangoes into 2 cm cubes, except for a half which will be only sliced.
  3. Add the mango cubes to the bowl, and mix thoroughly its content.
  4. Heat the oil in a wok, add the onions and fry them until golden.
  5. Add the curry leaves and stir for another minute.
  6. Add the chicken-mango mixture from the bowl, the water and simmer for about 1/4 hour, stirring occasionally, until the chicken is tender and the gravy is thick enough.
  7. Add the remaining mango slices, the diced tomatoes and green chillies and simmer for another 1-2 minutes.
  8. Serve with rice aside, garnish with parsley or coriander leaves and sprinkle with nigella seeds.