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Mutton Curry, jise gosht ka curry bhi kehte hain, ek prachin aur prasiddh bharatiya mithai hai jo mutton (bakri ka gosht) se banai jati hai. Yeh swadist aur chatpata bhojan hai jo dastarkhwan par asal khushiyan lekar aata hai. Mutton Curry ka prachin itihaas hai aur yeh bharatiya khaane ka ek aham hissa hai.
Mutton Curry ki tayari shuru hoti hai pyaaz ko garam tel mein bhunkar. Ismein adrak-lasun ka paste daalkar masalon ko milaya jata hai, jo ismein swad aur aakarshan ko badhate hain. Dhaniya powder, haldi powder, lal mirch powder aur namak daalkar is mishran ko masalo se bharkar tamatar ka paste daala jata hai.
Tamatar ke paste ke saath masalon ko pakane se masale ki khushboo aur swad badh jata hai. Ismein mutton ke tukde daale jate hain, jise bhunne ke baad pani daal kar dhak kar pakaya jata hai. Mutton ko dhire-dhire paka kar woh naram aur rasila ho jata hai, jisse uska swad aur bhi gehra ho jata hai.
Garam masala powder aur kata hua hari mirch daalkar mutton curry ko thoda sa pakaya jata hai. Mutton Curry ko tawa par sek kar use ek aur gehraai aur swad pradaan hota hai. Is curry ko paratha, chawal ya roti ke saath serve karke khane ka anand uthaya jata hai.
| NO | Samagri (Mutton Curry recipe Ingredients) |
|---|---|
| 1. | 500 grams mutton, tukde karke |
| 2. | 2 bade pyaaz (onions), bareek kata hua |
| 3. | 2 tamatar (tomatoes), kata hua |
| 4. | 2 chammach adrak-lasun ka paste (ginger-garlic paste) |
| 5. | 1 chammach dhaniya (coriander) powder |
| 6. | 1/2 chammach haldi powder (turmeric powder) |
| 7. | 1 chammach lal mirch powder (red chili powder) |
| 8. | 1/2 chammach garam masala powder |
| 9. | Namak swad anusaar |
| 10. | Kuch hari mirch (green chilies), kata hua |
| 11. | Kuch hari dhaniya (coriander) ke patte, kata hua |
| 12. | Tel (oil) tawa par sekne ke liye |
| 13. | Pani, zaroorat anusaar |
| NO | Hindi |
|---|---|
| 1. | Ek kadhai mein tel garam karein aur usmein bareek kata hua pyaaz daalein. Pyaaz ko sunehra hone tak bhunein. |
| 2. | Ab adrak-lasun ka paste daalein aur use acchi tarah se bhunein, jab tak tel alag na ho jaaye. |
| 3. | Ismein dhaniya powder, haldi powder, lal mirch powder aur namak daal kar acchi tarah milayein. |
| 4. | Tamatar ka paste daal kar masalon ko pakayein, jab tak tamatar gal jaayein aur tel alag ho jaaye. |
| 5. | Ab mutton ke tukde daalein aur use acchi tarah se bhunein, jab tak mutton ka rang badal jaaye. |
| 6. | Ismein pani daal kar dhak kar 1-2 ghante tak pakayein, ya jab tak mutton naram na ho jaaye. |
| 7. | Garam masala powder aur kata hua hari mirch daal kar milayein, aur thoda sa pakayein. |
| 8. | Mutton curry ko tawa par sek kar hari dhaniya ke patte se sajayein. |
| 9. | Mutton curry tayar hai, jise paratha, chawal ya roti ke saath serve kar sakte hain. |
Mutton Curry ek aisi dish hai jo ghar par ya special occasions par banai jati hai. Uske rich aur chatpate swad ne bharatiya bhojan mein ekapurn sthan hasil kiya hai. Mutton Curry ke masale aur gosht ka mishran uske swad aur texture ko prakritik aur mazedar banate hain. Yeh bhojan ka ek anandit anubhav pradaan karta hai
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