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Tuesday, May 24, 2011

Mutton Paratal

                    Most Indians, if you ask them, what is their favourite food.  They would probably tell you, "Mutton/Chicken Paratal" and will probably add that their mum makes the best Paratal and I would have to definitely agree as whenever I am invited for Deepavali celebration, the Mutton Paratal is definitely going to be on the fantastic spread, amongst other signature dishes and you will find that in each Indian household there will be a great Chef; or maybe two; mum and grandmother and they will each have their own well tried recipes handed down from grandmother to mother and at times, a safely guarded family recipeA Paratal is a semi dried curry.

                  I learnt this special Mutton Paratal from a reknown Indian Chef.  Hope you enjoy making same for your family.

              Ingredients for Mutton Paratal

              "A"

             One and a half kg             Mutton
                   2 teasp                      BLACK Soya Sauce

              "B"

                  5 pips                              Garlic
                  1"                                    young Ginger
                  7                                      Shallots/small Onions
                  3 small pieces                   Lengkuas
                  2                                      Green Chillies
                  5                                      Dried Chillies, wash, soak in hot water

                
                 "C"

                    2 Tabsp                       Ghee
                    1                                 Big Onion

                  "D"

                     2                                   Cloves
                     1                                   Star Anise/Bunga Lawang
                     1"                                 Cinnamon stick/Kayu Manis
                  1/2 teasp                         Fenegreek/Halba
                1 1/2 teasp                        *Cumin seed/Jintan Manis
           
                  "E"

                 1/2 teasp                          Tumeric powder/Kunyit powder
                   5 Tabsp                           Meat Curry Powder

                   "F"

                   400 ml                              Second Santan [100 ml Thick Santan mix with 300 ml water]

                   100 ml                               Santan

                                                             A sprig of Curry leaves

                   "G"

                                                         Salt

               Method
  1. Blend "B" till fine.
  2. Marinade "A" with "B" for 15 minutes.
  3. Heat kwali with ghee, fry Big Onion short while then add "D" stir fry short while then add in "A" stir fry for 2 - 3 minutes then cover it & cook for 5 - 10 minutes, checking it so that it does not burn.
  4. Add in "E" stir, cover & cook for 5 minutes.
  5. Add in the 400 ml Second Santan, SALT & cook on medium low fire till almost dry.
  6. Add in 100 ml Santan, curry leaves [crush curry leaves just before adding in to release its aroma] & let it simmer on medium low fire till almost dry & oil rises & meat cooked.
                   Comments:-
  • Curry leaves : we were taught in class to add the curry leaves towards the end of cooking time if you want a strong aroma and to crush it with the palm of yr hand just before throwing them in the pot; this way you will get a better waft;
  • Ghee is clarified butter and when you cook Indian cuisine it is good to use ghee for an authetic taste.

  •  Sorry in respect of the 400 ml Second Santan, it should be 100 ml thick Santan mixed with 300 ml Water.  When I first uploaded this recipe I typed "100 ml thick Santan mixed with 350 ml Water; typo error :(
                       Till my next post, xoxo, Ophelia

1 comment:

shoba macintyre said...

hi tried this, thanks.