Having talked about cooking in less oil in a recipe on this blog before, its time to talk about cooking without oil. We might have heard about oil-free cooking but I’m sure that hardly anyone of us follows this practice at home. Not only oil-free cooking is good for health but you get to enjoy a different flavor too.
I have talked about cooking chicken in 2 teaspoon of oil, let’s try cooking mutton without oil. Mutton is not preferred much by the older population due to health restrictions, but this oil-free recipe can be enjoyed by the cardiac patients as well. People with high cholesterol and other health related issues can easily get mutton on their meal menus again. I wanted to give this simple dish a different and healthy taste for all the mutton lovers. You will be delighted with the delicious flavor of this recipe, even though it’s cooked without a single drop of oil. And yes, I never use ginger so don’t get shocked when you don’t see ginger in the ingredients list.
Ingredients for preparing “Fiery Mutton Chamat-curry”
1. 1 kg mutton (kid goat)
2. 2 large onions, finely chopped
3. 1 piece capsicum – finely chopped
4. 1 clove garlic
5. 3 cups water
6. 2 pc cardamom, cloves and 2 medium pieces of cinnamon
7. 1 tsp turmeric powder
8. 4 medium pieces green chillies finely chopped
9. 2 TSP chilli powder
10. Salt as per taste
11. 25 gms butter
12. 200gms yoghurt (non-sweetened – preferably fat-free)
• Marinate mutton with about 150gms of yoghurt, turmeric, chilli powder and a little salt and keep aside in the refrigerator in a large bowl for 4-5 hours to get the soft taste of mutton. After taking out keep it aside for an hour.
• In the meantime grind half of the grated onion and garlic together in a grinder and keep aside.
• Now place the mutton on a non-sticky wok from the bowl and start sautéing on low flame.
• Now add the leftover yoghurt from the bowl to another non-sticky wok and add the cardamom, cloves & the cinnamon to it and sauté for 3-4 minutes till you get the beautiful appetizing aroma from it.
• Stir the mixture continuously till you get the rich aroma of the spices.
• Add the mixture to the other wok containing the marinated mutton and
• Then fry the rest of the onions until golden brown.
• Add the garlic and onion paste to the mutton and sauté for few minutes until the color of the mutton turns brown.
• Now add the fried onions to the mutton and add 1 cup of water so that it starts boiling well.
• Cook well so that all the ingredients get mixed properly. Keep stirring continuously.
• Add the half of the finely chopped green chilies to the mix so that those get boiled too to develop a fiery taste.
• Cover the lid and let it cook for some more time.
• Once the water turns into gravy, add the rest 50g yoghurt and the 2cups of water to it and stir well till it forms nice thick gravy.
• Keep the kadai / wok covered for some time, to get the taste and aroma of slow, covered cooking. It will enhance the rich taste of the mutton and add softness to it too.
• Add the butter when you see the water boiling to develop the rich aroma of butter, and you can see the butter melting evenly. Stir very lightly for 2-3 minutes and let it cook for some more time depending on your timing and then turn off the flame with the lid on.
• Once you get the rich essence of the mutton and the butter, empty the wok carefully into a large bowl.
• Garnish with the chopped green chillies and bit of curd and serve hot with rice.
Your “Fiery Mutton Chamat-curry” is now ready to taste. It’s best enjoyed with any rice preparation & “Tandoori-Roti” – i.e. oven fresh hand-made flat-bread.
Once this recipe was given its test run and a new name at my home the “Fiery Mutton Chamat-curry” has become one of the most loved Indian recipes throughout my extended family who normally preferred not to have mutton due to health problems. I am sure you and your friends and family members will love this recipe very much and make mutton a regular menu item from now on.
So do try this out this weekend and leave your experiences in the comments section below. Stay tuned to this page for more recipes from my hobby kitchen!
- Getting the basics right when cooking Mutton
- How to ensure better marination of Fish
- Butter Mutton Keema with Boiled Egg
- “Posto-Chicken” – Chicken cooked with poppy seeds
- What’s so great about Bengali Cuisines?