Spicy Mutton Curry in the Traditional Goan 'Recheado Masala' Paste 😋

Name: Spicy Mutton Curry in the Traditional Goan 'Recheado Masala' Paste 😋
Total time: 18000 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1 kg. Mutton: (tender goat meat on bones); To Taste Salt; 3-4 tbsps (Refer to my recipe for the same); 2-3 Onions: Finely Chopped; 2 tbsps (3 G) Paste: Ginger-Garlic-Green Chillies Paste; 1/2 tsp Turmeric: Optional; 1-2 tbsp Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 1-2 Bay Leaves; 2 Dry Whole Red Chillies: Optional; 1 tsp Cumin Seeds; 4-5 Fresh Green Chillies; 4 tbsps Cooking Oil- Any Veg. Oil- (I’ve used Mustard Oil); 1/2-1 Cup Plain Yoghurt: Completely Optional- (I’ve used it- 1) To Cook through the Meat well as it hells in making it tender & 2) To mellow down its spicier tone a bit, to suit our tongues); 3-4 Cups Water (Warm): Or until the Meat is evenly cooked through or tender; 5-6 Potatoes: Optional Completely- (Traditionally it’s not used- however, I myself being a Bong just can’t, kind of relish mutton without potatoes, hence I’ve used it but it’s just not mandatory)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

An authentic Spicy Goan Mutton Recipes 💁‍♀️

Try this out yourselves to learn more about it...
A must try for sure....😋👍

#cooksnapchallenge
#mutton

An authentic Spicy Goan Mutton Recipes 💁‍♀️

Try this out yourselves to learn more about it...
A must try for sure....😋👍

#cooksnapchallenge
#mutton

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

An authentic Spicy Goan Mutton Recipes 💁‍♀️

Try this out yourselves to learn more about it...
A must try for sure....😋👍

#cooksnapchallenge
#mutton

An authentic Spicy Goan Mutton Recipes 💁‍♀️

Try this out yourselves to learn more about it...
A must try for sure....😋👍

#cooksnapchallenge
#mutton

Saved

Ingredients

1.5 hrs. Prep T

4-5 people

1 kg.Mutton: (tender goat meat on bones)
To Taste Salt
Recheado Masala Paste:
3-4 tbsps(Refer to my recipe for the same)
2-3Onions: Finely Chopped
2 tbsps (3 G)Paste: Ginger-Garlic-Green Chillies Paste
1/2 tspTurmeric: Optional
1-2 tbspRed Chilli Powder
1 tspKashmiri Red Chilli Powder
Tempering Spices:
1-2Bay Leaves
2Dry Whole Red Chillies: Optional
1 tspCumin Seeds
4-5Fresh Green Chillies
4 tbspsCooking Oil- Any Veg. Oil- (I’ve used Mustard Oil)
1/2-1 CupPlain Yoghurt: Completely Optional- (I’ve used it- 1) To Cook through the Meat well as it hells in making it tender & 2) To mellow down its spicier tone a bit, to suit our tongues)
3-4 CupsWater (Warm): Or until the Meat is evenly cooked through or tender
5-6Potatoes: Optional Completely- (Traditionally it’s not used- however, I myself being a Bong just can’t, kind of relish mutton without potatoes, hence I’ve used it but it’s just not mandatory)

Saved

Steps

1.5 hrs. Prep T

1

First Up: For the Marination (Overnight Best) or at least for about 4-6 hrs time before cooking it- Marinate with just the Curd & the prepared Racheado Masala Paste & some salt & a little bit of oil in it
2

Mix everything well together until nicely combined and well blended & set aside (refrigerate for its entire duration of the marinations, whichever time duration you may have chosen-mandatory)
3

One cautionary measure: Please wear hand gloves or use a spatula while mixing the meat with this very marination mixture- Else, skin might burn (optional though but is good to use as the preventative measure)
4

Post its complete marination duration is over: While cooking the dish- In the interim- Shallow fry the potato pieces (if using alike mine- those who’re not using- may skip this step & directly jump into the cooking part)
5

Please refer to the pics given...Now, when done- Coming to the main cooking part which’s not much to do since the main component of this particular dish is the preparation of this Racheado Masala Paste & its further marination overnight...
6

Add into the Pressure Cooker/Pan/Pot, over the medium-high flame: The aforementioned measured oil, followed by the tempering spices mentioned, sauté until they start spluttering & turns aromatic- Goes in the chopped onions, sauté until translucent and then drop in the 3G Paste & again sauté until the raw smell goes off
7

Once done: Drop in the Marinated Mutton & the green chillies into it & put the flame on the high at this point- The Mutton will release enough water, which needs to be dried up & keep stirring occasionally in between- this would take sometime
8

Once the water dried up & the oil surfaces upto the pan- Add in the required/measured water to it, mix well- Checkout the seasonings (adjust if required)- Do remember that the Racheado Masala Paste also has sufficient amounts of the salt & sugar in it, hence be a little vigilant on this at this point
9

Add in the fried potatoes to it (for the potato lovers), finally, give it all a really good mix until nicely combined and well blended & the masala & spices are correctly infused & well incorporated
10

Cover the lid of the pressure pan/cooker- Put on the weight & allow it to give out 2 whistles on the high flame & then, reduce the flame to the medium-low & then, allow it to cook through slowly & give out another 3-4 whistles on the same slow heat and our absolutely Spicy & Tangy Delicious Racheado Mutton Curry is ready to be served now
11

Garnish it as per your taste & dish out in the serving platter to be served piping hot with equally piping hot steamed rice- (That’s what I prefer always/mostly) or Jeera Rice, Peas Pulao (that’s what my choice is all about or Roti/Chapatis/Phulkas)
12

It looks amazingly stunning and the colours came so beautifully alluring...it’s simply irresistible and the most delectable dish- I must admit...A Must Try, Once... For ALL

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on May 21, 2021 04:55

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻