Mutton Curry

I am often being questioned by my hubby about my certain old clothes which I don’t wear now.Whenever he is up to clear the clutter that I have kept so safely in cupboards,I end up giving many excuse for this or that .
Certain clothes which are old, like my first jean which doesn’t fit me now is still there.
And the sweater that my mother made with her old knitting needles for the first time for me, it’s also there in cupboard.
Many of them haven’t seen the daylight, yet they managed to survive in a steel almirah for these past years and with this pace ,they will do so in coming years also.
My hubby being fed up of all these, told me yesterday “you are suffering form Hay Stock Syndrome”
I said,”What is that?” rolling my eyes .
He told as usual with great command and calmness ” Its keeping things in safe place, which in practical life has no use, or for years haven’t been used but take some important space of our life or "cupboard" in my case.This is an analysis made by some management Guru and it’s really applicable to you now.” and then he left the room leaving me there wondering what hay stock is !!
That made me thinking as if the pot is being stirred while cooking , you know what I mean.

Seriously friends ,In Feng Shui also, Zen masters says to declutter life, defuse the clutter, and create more positive energies for a new beginning.

Somehow I am unable to think beyond that, certain things remained my precious savings till date and may be, they will continue to do so, irrespective of my hubby questioning me about it many times and having small fight on that also .

Do you think I can declutter these things now and move on in life.Is it possible to take out emotions attached to certain things ………
And in the meantime do let me know do you also declutter things in your life for betterment, but how?
well I shall leave it there now, and this is nothing to do with mutton curry which my hubby ate fondly without questioning or giving any funda !!

You all must be wondering what, why again, are ise kya hoya? Same old recipe and posting it again.But-but, old is gold and when oldie is Mutton Curry, do you think I should go back now, Nah! Never!! :))
I just thought that let me assemble some more facts before posting it and even more pictures.recipe remains same with few ingredient swap.

Mutton curry

Recipe Requirements

Serves for 4-5
1kg of mutton
3-4 medium size potato cut into half
1-2 tbs of mustard oil for frying potato
5-6 onions
Garlic 10- 1ginger-1 ½ inch
2 tsp of turmeric powder
4 tsp of red pepper powder
4 green chilly/Serrano pepper
1 ½ tsp of salt
4 heaped tbs of yogurt
3 bay leaves
4 whole cardamoms (Gota elaich)
5 cloves (long)
1 inch long cinnamon sticks (dalchini)
Few starnds of mace ( Jwaitri )
Pinch of nutmeg (Jaiphal) from the nut/kernel
1 tsp of sugar
½ cup of mustard oil and 2tbs more to add at the time of frying
How To ProceedMarinating the mutton
Fisrt make a smooth paste of Garlic and Ginger by grinding in Mixer; add little bit of water also.Make a smooth paste of onion also.
Marinate the mutton with salt, Red pepper powder , Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of onion paste .Let it sit there for 1-2 hrs.

Heat up a kadai/ heavy bottom Pan, add 1-2 tbs of mustard oil and fry the potatoes till brown on every side .Take out and keep aside.

Add rest of mustard oil and add sugar .Caramelization of sugar gives a nice color to the Mutton gravy .Fry at low for ½ mints .Add the onion paste, fry till the rawness is gone. Add bay leaves.
Add in turmeric powder, red pepper powder.
Add the marinated mutton at this point , deep fry  actually it is kashano or bhunao part , like stir/fry at medium flame  for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is deep fried well . Also if the mutton is pink in colour this shows the mutton is baby or kochi in Bengali and it may require little less time for deep fry.

Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water)

Add in 4 green chilly slit in between. If required you may add some more raw mustard oil at this point of time , it adds upto the flavor.
Now roast the garam masala on Tava/skillet at low slowly.(Below is my old iron skillet that I use still for making roti and roasting garam masala.

TIP-Now at this point in time let me share you with a tip of cleaning brunt Tava, rub in half cut lemon while the Tava is still warm after you finish your job .keep it as it is for few minutes and then wash it throughly with the liquid soap , the job is much more easier and less time consuming.

crush them on cutting board with rolling pin. thats is how I always do for the fresh flavour of garam masala.
Add in to the mutton gravy cooking at low.
Now cover the gravy and cook at low slowly for 1 hr or till the mutton is soft and juicy.
Sprinkle fresh chopped coriander leaves.
Now this mutton curry is very hot, and If you are ready to handle that much of hotness, then just go for it!!

One more look at mutton curry

Enjoy good food in good company of your friends.