Quick & Easy Fiery Mutton Curry

The process may be a bit long..but its very simple and quick if you can do both processes together

Pressure cook the meat with the below mentioned ingredients:

1 kg lamb / mutton (meat with bones)

1 large onion chopped

3 chillies slit

4 to 5 garlic cloves chopped roughly

3 bay leaves

5 to 6 pepper corns

3 to 4 cloves

3 cardamom pods split open

1.5 tsp salt

1 tsp haldi

Pressure cook the meat in a pressure cooker with the above ingredients until tender. You can discard the bay leaves and full spices. Keep aside to mix in your gravy mixture.

For the gravy

2 tbsp oil

4 large onions chopped finely

1 pod garlic chopped finely

2 green chillies slit

2 tbsp ground Kashmiri chilli paste

1 large tomato chopped

1 tbsp vinegar

Brown the onions well in oil. Add garlic and fry till garlic has cooked through or till it has turned lightly brown. Add chopped chillies and chilli paste and fry well for 5 to 10 minutes till the chilli paste is cooked and oil starts leaving the pan/dish. Add tomatoes and let it simmer till cooked. Add a little water if required to break down the tomatoes and to avoid burning. Once tomatoes are cooked add the vinegar.

Finally mix all the contents of your pressure cooker to this mixture and let it simmer on slow fire for 20 to 30 minutes to absorb the flavours. The gravy is usually a thick gravy and water may be added if required to make the gravy thin.

Prawns in Schezuan Sauce

15 large prawns shelled with tails on, and butterflied (split open from the back)

Marinate Prawns in 1 tbsp soya sauce, pinch of salt, pepper powder & sugar, mixture of red and yellow colour preferably foster clarks for 15 min

Add 1 egg yolk, 1 tbs of flour, 1 to 2 tbsp of rice flour to the prawn marinade. Mix well and deep fry for a few minutes till cooked.

For the Sauce

2 pods of garlic finely chopped

5 green chillies finely chopped

2 tbsp red chilli paste ( I use a paste made of Kashimiri chillies as it is mild and gives a deep red colour)

2 tbsp Soya Sauce

5 tbsp ketchup

2 tbsp vinegar

½ tsp pepper powder

In a wok fry garlic till lightly browned. Add chillies and red chilli paste and fry well till the chilli paste has cooked through or else the raw smell of chilli paste will linger in your sauce.

Add soya sauce, ketchup, vinegar and pepper. Fry for a few minutes till well combined.  Toss Prawns in it and stir well till the sauce has coated the prawns.

If you need extra gravy, add some water to your sauce mixture and then thicken with a mixture of 1 tbsp cornflour and 3 tbsp water before adding prawns.

Serve with fried rice or noodles