Mutton Curry & dumpling
INGREDIENTS
Curry-
1 large onion (sliced)
3 Elachi (cardomom) (cardomom) pods
2 pieces taj (cinnamon)
1kg mutton curry pieces
1 large tablespoon red ginger garlic masala
1 tablespoon brown vinegar
2 teaspoon mustard powder
2 teaspoon dhana Jeeru (Cumin) powder
1 teaspoon salt
1⁄4 teaspoon turmeric
2 teaspoon chilli powder
4 large tomatoes (liquidized)
4 large potatoes (cut in halves or quarters)
1 1⁄2 cups water
1⁄2 bunch chopped dhania (coriander)
Dumplings-
1 cup flour
3⁄4 teaspoon salt
1 1⁄2 teaspoon baking powder
1 egg
1⁄2 cup milk
1 tablespoon oil
METHOD
1. Braise onion with oil, taj and Elachi (cardomom) until golden.
2. Add spices, vinegar and chillies and braise until fragrant.
3. Add mutton and coat well.
4. Cook until mutton is tender, adding water as needed.
5. Fry potatoes until crispy and golden outside and soft inside.
6. Add tomatoes to pot and cook until reduced.
7. Add potatoes and water as needed to make a gravy.
8. Whilst water incorporates into curry, mix the dumplings dough.
9. Mix milk and oil together. Mix in egg.
10. Then mix into dry ingredients.
11. Spoon into gravy of curry, using a tablespoon.
This should make approx 8-10 dumplings.
12. Cover pot and place something heavy over so steam does not escape.
13. Cook on medium heat for 5min, then drop heat to lowest and cook for further 10-15min.
14. Dumplings should be fluffy and light in texture, well risen.
15. You may make a vagaar of curry leaves, mustard & Cumin seeds with a little oil, heat and pour over dumplings.
INFO & TIPS
Note: Use a deep pot so that there is place for steam & dumplings to rise.
Make sure the gravy is wettish because it must steam as well as the dumplings soak up the gravy.
https://halaal.recipes/recipes/details/9782/mutton-curry-dumplings
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