Tuesday, May 29, 2012

Rangooni Rice and Mutton Stew

I have a lot to say, but I am exhausted from last week’s drama. So I will just write a recipe today.

This stew is as rustic as it can get. But rustic in a classy way, something that you’d want to eat over and over again.

My Mother-in-law learnt this stew from her friend who was brought up in erstwhile Burma. When I married into the Basu family, I also got married to some of their recipes. This is one of the regulars in my parents-in-laws’ home. Sadly, we don’t know the name of this dish, if you do, do let us know. Till that time lets call it Rangooni Rice and Mutton Stew.

034For this recipe, you need very few things. Everything else is unnecessary.

Ingredients for Rangooni Rice and Mutton Stew are:

1 kg goat meat, bone and fat in cut into 2 inch pieces (I use the shoulder portion of a baby goat)
100 grams fresh ginger, cut into large chunks
1 cup rice, cleaned, washed and sieved (you can use short-grain rice, I used Basmati)
10 fat cloves of garlic, cut into slices
10 whole dry red chillies
Lime/lemon cut into wedges
3-4 tablespoons canola/vegetable/olive oil

002004005Start by getting your mutton ready, wash and clean. Drain the excess water.

In a large pan, add the mutton, the chunks of fresh ginger and enough water to cover the mutton and ginger. Cook covered till the meat is tender and falling off the bones. Don’t overcook, like I did! (It happened over changing of diapers and giving LMN a bath.)

011You may want to cook the meat the previous night if you are serving this stew for lunch the next day. Wait for the meat/ liquid to cool down completely. You will notice a layer of fat collected on the meat. Remove that with a ladle, discard or preserve as you may wish.

009012Start by heating up the cooked mutton and add the rice before the liquid starts to boil. Keep stirring and add more water if you want. Season with salt.

Once the rice is cooked and you have achieved the consistency you want for your stew, turn the heat off.

In the meantime, shallow fry your sliced garlic and whole dry red chillies till they are crisp.

016017022This should be done on low flame lest they burn, which they do pretty quickly. So its best to babysit them till they are ready to come out of the pan. You may keep the oil in too with the garlic and red chilly garnish.

023Ladle the rice and mutton stew into open-face bowls and add spoonfuls of the crispy garlic and red chillies onto it. Squirt some lemon juice and serve. (The pieces of ginger can be discarded before you serve the stew into individual bowls; they were added for flavour. Unless you are absolutely mental about ginger, and would want to bite into them.)


Its important that there remains complete silence in the room when you are eating this rice and mutton stew. That’s the only way you will hear the smacks of appreciation.

Yes, I love a little tareef when it comes to cooking with my heart. That’s how shallow I am. I also don’t take kindly to people who are thieves. “Shallow” and “unkind” are the two words that best describe me.


notyet100 said...

Can imagine the taste looks delicious,..:)

My Unfinished Life said...

was witness to last week's drama, was really pained by all that happenend..we blog to be happy not face such stupid stuff!!

coming back to food, this is something my husband would love!!


Harshika said...

Looks maha easy to make...am going to try making it for my brat minus the chillies, mallu hubster of mine, i doubt if he would like it. Am so stuck cooking only what he wants 365 days- fish curry and rice. Eeeep.

Pree, just so you know , I am a big fan of your blog. It's only lately that I comment more often. But please be assured, I have tired many of your recipes and each one has been a hit. The only time it flopped was when I made the Basu family's biryani. The reason being I completely forgot to add salt!!! So no, not your fault at all. Love to go through your recipes...pics, fb page..everything. Admire your passion in the kitchen...so much so, i started my own page of recipes on fb..you're totaly inspiring.Keep it up girl!


Unknown said...

This recipe & of course the amazing photos made me drool... :-D

Ushnish Ghosh said...

Dear Pree
What a great recipe ...I am spellbound! Isko bana-nahi pa-re ga ..janese pahele..

Tokyonewbie said...

Pree once again such great recipe...even a vegetarian is drooling over the photos! Do you think I can substitute meat with soya chunks or other protein stuff ? Probably, it won't taste that good but want to try this recipe. Thank u again:)

Tokyonewbie said...

Pree once again such great recipe...even a vegetarian is drooling over the photos! Do you think I can substitute meat with soya chunks or other protein stuff ? Probably, it won't taste that good but want to try this recipe. Thank u again:)

PreeOccupied said...

Tokyonewbie, I'd suggest use chickpeas or rajma instead of mutton to make this stew. Dont forget the lemon juice and crisp-fried garlic and dry red chilies. :-)

Chondryma said...

Thanks Pree for sharing the recipe... This is a complete new dish for me... Straight goes into my recipe book, and will be on the menu for next long weekend here :)

Ushnish Ghosh said...

Making today again , yummy

Kim said...

Looks & sounds so interesting. Now to find a good source of mutton in this country.....

sharmistha said...

Tried the recipe . It was yum.... The taste of the crispy garlic nd chillies was a unique addition.