Mutton Curry Recipe (Mutton Masala Gravy) - Basic

https://www.indianhealthyrecipes.com/mutton-curry-recipe-mutton-gravy/#wprm-recipe-container-37692

To marinate

1 kg mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)

4 tablespoons plain yogurt (curd)

1 ½ tablespoon ginger garlic paste

1 ½ teaspoon salt (use as needed)

½ teaspoon turmeric

2 teaspoon meat masala (or garam masala)

1 teaspoon Kashmiri red chili powder

To make the Curry

4 tablespoons oil

6 green cardamoms

2 inch cinnamon

2 cup onions fine chopped or processed

1 ½ cup (2 large) tomatoes pureed or chopped

2 to 4 green chilies slit or chopped (optional, leave out for low heat)

4 teaspoons meat masala or garam masala ( I use Everest meat masala)

4 sprigs curry leaves or 1 bay leaf (optional)

1 teaspoon salt or as needed, to adjust later

2 to 4 tablespoons coriander leaves /cilantro chopped to garnish

Hot Water

1 ½ cup hot water to cook in stovetop pressure cooker

4 to 5 cups hot water to cook in a regular pot/Dutch oven

1. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili

powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they

make the mutton succulent.

2. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

(When you are ready to cook, leave the cold mutton out on the counter for 30 mins to

bring the meat closer to room temperature.)

1. On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole

spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green

chilies.

2. Saute until onions turn golden. Lower the flame to very low as much as possible. Then

transfer the marinated mutton and saute for 5 to 7 mins.

3. Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.

4. Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of

tomatoes has reduced. Pour hot water & mix well.

5. To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat

for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in

batches as needed.

6. Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles,

depending on the kind or cooker, meat and size of the mutton pieces.

(If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressuren and let the pressure release naturally or manually release the pressure after 15 minutes.)

7. When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for

a few more minutes to evaporate some of the moisture. Your mutton is cooked through

when it is tender, flakes easily with a fork and falls off the bone easily.

8. Taste the curry and add more salt if needed. If you feel it is low on flavor, you may

sprinkle little garam masala. Garnish with fine chopped coriander leaves.

9. Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.

Chicken and mushroom pearl barley risotto

    30ml (2 tbsp) olive oil
    2 leeks, trimmed and finely sliced
    2 cloves garlic, finely chopped
    300g (10oz) pearl barley
    250ml (8fl oz) white wine
    1·25 litres (2pt) hot chicken stock
    4 chicken thighs, trimmed of fat
    100g (3½oz) mixed wild mushrooms, sliced
    100g (3½oz) chestnut mushrooms, sliced
    2 tbsp low fat crème fraîche
    2 tbsp fresh parsley, chopped
    ¼ bunch fresh tarragon, chopped
    1 lemon, zested
    15g (½oz) grated Parmesan

    Heat half the olive oil in a heavy-based saucepan, add the leeks and garlic and cook for 2-3 minutes or until the leek has softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
    When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
    Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
    When the risotto has cooked, stir through the chicken, mushrooms crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.

https://realfood.tesco.com/recipes/chicken-and-mushroom-pearl-barley-risotto.html

Maldivian tuna curry

500g of tuna steak, cut into 2.5cm pieces
1 tbsp of coconut oil
3 garlic cloves, finely chopped
2 cardamom pods, seeds only
1 knob of fresh ginger, 2.5cm in length, peeled and finely chopped
10 curry leaves, finely chopped
1 green chilli, finely sliced
1 onion, finely sliced
1/2 tsp ground fennel seeds
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
400ml of coconut milk
1 stick of cinnamon
sea salt
fresh coriander, to garnish

- Lightly salt the fish and set aside

- In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds

- Add the onion slices and cook until softened, around 5–7 minutes. Add the rest of the spices: the fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic

- At this point, transfer everything into a food processor and blend to a coarse paste. Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and ½ teaspoon salt

- Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 5 minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.

https://www.greatbritishchefs.com/recipes/maldivian-tuna-curry-recipe

Korean-Style Pork Tenderloin

 

 

https://fortheloveofcooking.net/wprm_print/korean-style-pork-tenderloin

Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Marinating Time: 8 hours hours
Total Time 8 hours hours 40 minutes minutes
Servings 4 

Marinade:

⅓ cup of low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp minced peeled fresh ginger
1 tbsp dark sesame oil
¼ tsp crushed red pepper
4 cloves of garlic minced

Other Ingredients:

1½ lb pork tenderloin trimmed of fat
1 tbsp olive oil

Combine the first 7 ingredients in a large zip-lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees.

Heat the olive oil in a large ovenproof skillet over medium-high heat.
Remove the pork from the marinade, and place it on a paper towel to dry off the liquid; reserve the marinade.
Add pork to pan, and cook for 6 minutes, browning on all sides.
Place ovenproof skillet in the oven, and bake for 15 minutes or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
Let stand for 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
Cut pork into 1/4 inch thick slices and drizzle with sauce.