BHEJA / GOJHA CURRY OR MUTTON BRAIN MIX WITH KEEMA

Mutton  for lunch/ dinner !!! as soon as we hear this all non vegetarian taste buds start oozing inside our mouth and it is filled with water. To suffice this here I am presenting a  mutton delicacy which is not very often made in our homes.However it is very easy to cook, very good in taste and a great source of vitamin c. This brain curry or gojha is cooked much faster than traditional mutton curry and tastes different than it.So you must try this to provide that noticeable change to your taste buds.

INGREDIENTS :

Mutton/Lamb brain  250 gm

Mutton/Lamb keema  250gm [optional]

Mustard oil  4 tbsp

Onions  5 medium

Garlic 1 bulb if thin pods else half bulb

Ginger 1/2 inch

Bay leaves  2

Black cardamom  2

Green cardomom 4

Cinemon stick 1/ inch

Mace 1/2 inch

Cloves  2

Black Pepper  8-10

Salt  2 tsp / as per taste

Red Chilli Powder 1 tsp/ as per taste

Turmeric powder 1/2 tsp

Coriander powder 2 tsp

Garam Masala Powder 1/2 tsp

Meat Masala of your choice 1/2 tsp

Curd 2 tbsp

Fresh green chopped  coriander leaves  1 thick bunch

Water 2 – 3 cups

METHOD

Wash the raw meat. You can either take 1/2 kg of brain and avoid keema completly or you can take 250 gms each.Now grind onions, ginger, garlic and all whole spices  mentioned above except bay leaf into a fine paste.Also mix all powdered spices with 1/4 th cup of water and make thick paste. Spices when mixed this way before adding to your dish gives a better flavour.

Heat 1 tbsp oil in a pan and add the meat to it. Fry it till all the water it leaves  dry out. It will change the color and looks like it is in the picture below.

MUT 2

Heat remaining oil in a pressure cooker. Add bay leaves and add the ground paste . let it cook for 2 min on a low flame and mix the spice paste , salt and curd to it. Add little water if required so that spices are not burnt.Again cook it  on low flame for 5 min  or till it starts leaving the sides of pressure cooker . Add the fried brain and keema mix cook it for 2-3 min on med flame. Put 2 cups of water if you want the gravy consistency little thick else three cups water.Close the pressure cooker. Increase the flame to high , bring one long  whistle, reduce the flame to medium and cook until it whistles again.Switch off the gas.Let the pressure cooker cool . Serve hot with roti or rice after garnishing with fresh coriander leaves.

MUT 3

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