Mutton with Peppers and Chironji is a traditional Indian recipe for a classic spicy stew/curry of mutton with ground chironji muts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mutton with Peppers and Chironji.
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As with most authentic Indian recipes the 'mutton' referred to here is actually goat meat. Though you could substitute mutton or lamb if desired.
Ingredients:
2 tbsp chironji (charoli) nuts
1 bunch of coriander, leaves only
1 tsp ground coriander seeds
1 1/2 tsp cumin seeds
1 tsp ginger-garlic paste
1kg goat meat (or use mutton or lamb), cubed
3 tbsp groundnut oil
1 onion, sliced into thin wedges
1 tsp freshly-ground black pepper
4 red chillies, crushed
5 garlic cloves, crushed
salt, to taste
2 tbsp tomato purée
pinch of turmeric
Method:
Combine the chironji nuts, ground coriander seeds, 1/2 tsp cumin seeds, chillies and ginger-garlic paste in a blender or food processor. Add a little water and process to a smooth paste.
Heat the oil in a pan, add the remaining cumin seeds, onion and salt. Fry for about 6 minutes, or until the onion is golden brown. Scatter over the turmeric and mix to combine then stir in the spice paste. Cook, stirring constantly, for 5 minutes then stir in the tomato purée. Cook for about 5 minutes, or until the mixture splits and the oil separates then add the cubes of mutton or lamb.
Add water to just cover all the ingredients, bring to a simmer, cover and cook gently for about 80 minutes, or until the mutton is tender.
Carefully transfer the meat pieces to an oven to keep warm. Bring the liquid to a boil and cook down until the sauce is thick. Add the garlic and chilies then return the lamb to the sauce.
Cook gently for 10 minutes more, to coat the meat in the sauce.
Turn into a warmed serving dish, garnish with chopped coriander and serve.
