Mutton Tikka Masala

The mouth watering aromatic dish can be made easily at home

Cooking Temperature:  89 degrees                       

Serving Temperature:  82

Cooking Time: 40 minutes

Prep Time: 15 minutes

Total Time: 55 minutes

Ingredients:

Mutton: 200 gms

Onions: 2 tbl spoon

Ginger: ½  tea spoon

Garlic:  ½  tea spoon

 Ghee: 1 tbl spoon

Turmeric Powder: 2 pinch

Star Anise: 2 pcs

Chili Powder: 1 pinch

Gram Masala: ½  pinch

Coconut: 3 tbl spoon

Cream:  2 tbl spoon

Lemon: ¼   tea spoon

Yogurt:  3 tbl spoon

Tomato: 2 tbl spoon

Green coriander :½  tea spoon

Oil: 1 tbl spoon

Salt: 3 pinch

Cumin powder: 1 pinch

Kasturi methi: ½  pinch

Mustard oil: 1 tbl spoon

Whole mix masala: ¼   tea spoon

Green bell pepper: ½ b pcs

Red bell pepper :  ½  pcs

Preparation Method:

Put oil into a large saucepan and bring it up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 3 or 5 shallots which help bring out the sweetness of the onions and imparts a subtle aniseed flavor but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chili powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add 200g Firm Fleshed White Fish in bite sized pieces stir in well.

Add the Cream, Yogurt, Chopped Tomatoes, Tomato Puree, together in 100 ml water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 to15 Minutes. Stir occasionally.

Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes of cooking.

Garnish with the Toasted Almond Slices and serve.