Mutton Gravy with Cashew and Peanut / Mutton gravy Indian

Mutton Gravy with Cashew and Peanut / Mutton gravy Indian - How to cook Mutton gravy Indian style - I have made this recipe with mutton/goat meat cooked with dlicious cashew and peeanut pste along with other flavorful Indian spices. The addition of cashew and peanut paste gives you a flavorful and yummy gravy .

We all know using cashews in nonveg gravy. But the combination of peanut and cashew gives you an heavenly taste to the mutton gravy. It is a must try mutton gravy.

Be sure to checkout these links also
Mutton Fry - http://www.nancyscookery.com/2015/03/easy-tasty-mutton-goat-fry.html
Chicken curry - http://www.nancyscookery.com/2015/02/chicken-curry.html
Chicken Salna -http://www.nancyscookery.com/2016/07/salna.html
Mutton liver gravy - http://www.nancyscookery.com/2016/11/mutton-liver-gravy-goat-liver-gravy.html
Brain Masala - http://www.nancyscookery.com/2015/04/brain-masala.html
Beef Curry - http://www.nancyscookery.com/2015/04/beef-curry.html

Cashew Mutton Gravy

A flavorful Indian style mutton gravy - Mutton/Goat meat cooked with cashew, peanut paste and other spices

Author: Nancy Jay   |  Date:December 9, 2016 Prep.: 5 min Cook: 45 mins Total time: 50 mins Makes: 4 servings Calories: 654

Ingredients

• 2cups chopped shallots/onion(used shallots)
• 1 big tomato
• 2 tbsp ginger garlic paste
• 5 big curry leaves / one sprig small leaves
• 1 ¼ cups water(or as required upto 1½cups )
• Salt to taste
• 1 teaspoon black pepper powder
• 4 tablespoon coriander powder
• 1 pinch turmeric powder
• 3 teaspoon chilly powder(adjust to your spice level)


• Marination
• 1.68lb mutton /goat meat
• 2 tbsp yogurt/curd


• Ground Paste
• 3 tablespoon peanut / groundnut
• 20 whole cashews
• enough water to grind to smooth paste


• Seasoning
• 2 tablespoon gingely oil
• 2 tablespoon canola oil(use your regular oil)
• 3 green cardamom
• 2 cloves
• 1 tiny piece cinnamon
• ½ teaspoon fennel seeds
• ½ teaspoon ajwain seeds

Preparation

Wash the mutton with water and mariante with yogurt/curd before preparation. No much marination needed. Chop the onions and tomatoes.
Heat oil in a pan/cooker, throw the whole spices cinnamon, cloves, cardamom, fennel seeds and ajwain seeds. When the cloves swell and the spices send a fragrance, put the onions and saute til they are browned and shrinked in size(not burnt). Then saute the tomatoes with them.
In the meantime while the tomatoes are cooking, ground the cashew and peanut into a smooth paste with little water in blender.
When the tomatoes are smashed, put the ginger garlic paste and saute till the raw smell goes off. Now add the marinated mutton and all the spice powders( turmeric, coriander, chilly and pepper) and required salt. Mix them well. Then throw the cashew paste and add 1 ½ cups water, stir it.
Transfer the contents, if not cooking in cooker base to a pressure cooker pan and cook for 4 whistles in medium flame.(My mutton pieces were little big, so cooked for 4 whistles.).
Once the mutton/goat meat is cooked and the pressure goes off, Then put the curry leaves and keep it simmer for 10 minutes.
Switch off the flame and serve hot.

Step-wise Pictures

Wash the mutton with water and marinate it with curd/yogurt. Chop the onions and tomato and get ready the ginger garlic paste.



Heat oil in a pan/ pressure pan, put the cinnamon, cloves, cardamom, fennel seeds and ajwain seeds.Ajwain seeds give a nice aroma. When the spices sends nice aroma, put the onions.



Saute the onions until they are browned and throw in the chopped tomatoes.



While the tomatoes are cooking, ground the cashew and peanuts into a smooth paste with little water in a blender.



Once the tomatoes are fully smashed, throw in the ginger garlic paste. Saute them till the raw smell of ginger garlic paste is gone.



Put the marinated mutton pieces(The time between preparation and using them in the gravy is enough for the mutton marination.)



Also put the pepper powder, salt, coriander powder, turmeric powder and chilly powder. Stir them well.



Now pour the cashew peanut paste and mix them well with a spatula.



Transfer the contents of the gravy and add 1 ½cups water(I've used 1 ¼ cups water, since the ground paste is thick it will stick to the bottom.) Transfer the



I have transferred it back to the pan / you can also cook it in the pressure pan. Put the curry leaves to the gravy and simmer them for 5 to 10 minutes and Switch off the heat. The curry leaves adds a nice flavor.



Serve the gravy hot with rice or any Indian flatbread(Chappathi, naan, parotta..)

Notes:

The gravy becomes thick later( after cooled down) because of the cashew, peanut paste.