Edam Mutton with Curry and Mushrooms
A new taste that is more like an innovation to the mutton, with the "Edam Mutton with Curry and Mushrooms”, enjoy one of the most delicious dishes... for you and your family
500g Mutton Meat, diced
2 tsps Chili Powder
½ tsp Turmeric
½ tsp Black Pepper
2 Tbsps Dry Coriander
1 tsp Salt
2 tsps Goody Mustard
1 Goody Chicken Stock Cube
2 Tbsps Vegetable Oil
1 large Onion, thinly sliced
3 Green Hot Peppers, cut into small cubes
1 Tbsp Ginger, minced
3 Garlic Cloves, finely minced
½ tsp Turmeric
10 Curry Leaves
1 tsp Garam Masala Powder
4 Tbsps Velor Powder Milk, dissolved in 1 cup of Warm Water
2 spoons of Green Coriander, finely minced
- Mix the seasoning ingredients in a deep bowl, then season the mutton meat well and refrigerate it for half an hour.
- Place the meat in a pressure cooker over medium heat until it emits the first whistling sound. Afterwards, reduce the heat and leave it to simmer for 10 minutes or until the meat is fully cooked, then leave it aside.
To Prepare the Sauce:
- Heat the oil in a deep skillet over medium heat; afterwards, add the mustard, then the onion slices, peppers, ginger, garlic cloves, turmeric and chicken stock cube; stirring well. Continue to stir for 10 minutes or until the mixture’s color turns brown. Add the curry leaves and the Garam Masala powder, then stir the mixture well for a couple of minutes over low heat; afterwards, add the meat and stir well, and then add the milk, and leave the skillet to simmer for 30 minutes until the mixture thickens; then add the minced coriander and stir. Place the Edam in the serving dish and serve hot.