Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serve 4-5 people
- 1 kg goat leg, cut into suitable bite-sized chunks
- 4 tbsps vegetable/ canola/ sunflower cooking oil
- 2 large onions sliced thin
- 2 large tomatoes diced
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsps garam masala powder
- Salt to taste
- 2 X 3" thick pieces of corn cob for each person
- Chopped coriander to garnish
- Heat the cooking oil in a heavy bottomed pan, on medium heat.
- When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
- Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
- Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
- Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
- Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
- Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
- Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
- Now is the time to add your corn cobs to the pan.
- Also add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
- When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.
Tip: Use a pressure cooker to cook Makkai Mutton Curry and it will be done in half the time it takes to cook in an open pot!