Bhindi Mutton(Okra and Meat Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500gms.Goat Meat Shank(Beef/Pork/Lamb)500gms.Okra(Bhendi/Bhinda/Bhindi)200gms.Shallots(Red Onions)100gms.Plain Yoghurt100gms.Ripe Tomatoes50gms.Ginger Root25gms.Garlic Flakes15 sprigs Fresh Mint Leaves1small bunch Fresh Coriander(Cilantro)Leaves4tsps.Coriander-Cumin Powder3tsps.Red Chilli Powder(MDH Brand Degi Mirch Powder)2tsps.Kashmiri Garam Masala(Komal53'sIndian Spice Powders,Pickles and Chutneys Cook Book)1.5tsps.Turmeric PowderSalt to tasteSEASONING2"piece Cinnamon Bark(Daalchini/Taj)1.5tsps.Carraway Seeds{Shahi Jeera/Kaala Jeera)2-3 Black Cardamom(Kaali/Masala Velchi/Badi/Doda Ilaichi)2 Bay Leaves(Tamaal Patra/Tez Patta)1.5 Star Anise(Baadyaan/Badam Phool) 5 tbsps.Sunflower OilSunflower Oil for deep frying Okra
PREPARATION
Grind together the Yoghurt,Coriander-Cumin Powder,25gms of Ginger Root,Garlic and Coriander Leaves to a fine paste.
Cut the Meat in small chunks. Marinate the Meat overnight in the Yoghurt paste in the 'Fridge.
Wash and totally dry the Okra.Remove the top and tail ends.Keep aside.
Slice the Shallots lengthwise into thin strips.Puree the Tomatoes to a smooth blend.
Chop the Mint Sprigs fine and slice the remaining Ginger Root into thin strips(jullienes)
METHOD
Deep fry the Okra till crisp and drain on paper towels.
Heat 5 tbsps.of Oil and add the Seasoning Spices.When these sputter,lower flame and add the finely chopped Mint, Turmeric and Red Chilli Powders and saute for 30 seconds.Add the marinated Meat and finely sliced Shallots.
Fry on slow flame till the Shallots melt and all the juices and moisture in the Meat dry up and Oil shows at the edges of the Curry.Add Salt to taste,Tomato Puree,Ginger Juliennes and 1 cup of Water.Cover and simmer stirring occasionally till Meat is 75% cooked. If necessary add a little Water as and when needed.
.Add the Kashmiri Masala Powder and the fried Okra.Cover and steam till fully cooked.Adjust the Salt if necessary.The Curry should be medium thick as this dish can be eaten with both Rice and Indian or other Breads.Serve hot.
TIPS
I prefer using Mustard Oil instead of the other Oils because it is heart healthy.To use Mustard Oil first heat the raw Oil to smoking point.Allow to cool to room temprature and bottle it to use as and when required.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Grind together the Yoghurt,Coriander-Cumin Powder,25gms of Ginger Root,Garlic and Coriander Leaves to a fine paste.
Cut the Meat in small chunks. Marinate the Meat overnight in the Yoghurt paste in the 'Fridge.
Wash and totally dry the Okra.Remove the top and tail ends.Keep aside.
Slice the Shallots lengthwise into thin strips.Puree the Tomatoes to a smooth blend.
Chop the Mint Sprigs fine and slice the remaining Ginger Root into thin strips(jullienes)
METHOD
Deep fry the Okra till crisp and drain on paper towels.
Heat 5 tbsps.of Oil and add the Seasoning Spices.When these sputter,lower flame and add the finely chopped Mint, Turmeric and Red Chilli Powders and saute for 30 seconds.Add the marinated Meat and finely sliced Shallots.
Fry on slow flame till the Shallots melt and all the juices and moisture in the Meat dry up and Oil shows at the edges of the Curry.Add Salt to taste,Tomato Puree,Ginger Juliennes and 1 cup of Water.Cover and simmer stirring occasionally till Meat is 75% cooked. If necessary add a little Water as and when needed.
.Add the Kashmiri Masala Powder and the fried Okra.Cover and steam till fully cooked.Adjust the Salt if necessary.The Curry should be medium thick as this dish can be eaten with both Rice and Indian or other Breads.Serve hot.
TIPS
I prefer using Mustard Oil instead of the other Oils because it is heart healthy.To use Mustard Oil first heat the raw Oil to smoking point.Allow to cool to room temprature and bottle it to use as and when required.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 311.4
- Total Fat: 19.8 g
- Cholesterol: 56.3 mg
- Sodium: 279.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 4.6 g
- Protein: 20.6 g
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