I made this experimental mutton curry for dinner last night. In between changing diapers, burping baby, feeding and singing lullabies till my voice turned into nothing but a hoarse.
So write down the recipe quickly. I have a very demanding two-month-old who wants me to do her a pony tail!
Ingredients for Khada Masala Mutton are:
Baby goat meat, 500 grams, bone in
1 medium size red onion, finely chopped
5-6 cloves of garlic, coarsely chopped
1 heaped tablespoon of chopped ginger
2 teaspoons turmeric powder
1 teaspoon cumin seeds
1 tablespoon coriander seeds
20-25 black peppercorns
About 10 dry red chillies
1 medium stick of cinnamon
2 + 2 black and green cardamoms
4-5 cloves
2 bay
2-3 tablespoons mustard oil
Salt
Coarsely pound together cumin, coriander, peppercorns, cinnamon, cardamoms and cloves.
Heat the oil in a pressure pan. Add the onions, bay and dry red chillies. Sauté on medium heat till the onions start turning a light brown. Now add the coarsely chopped ginger-garlic and crushed dry spices. Continue sautéing them on medium – low heat mixing them well with the onions. After about 5-7 minutes, add the meat pieces. Make sure there is no moisture in the meat. That way they will take a long time to brown and will also release water. We don’t want that.
Give the meat about 15-20 minutes of medium-low heat to get a gorgeous brown color on it. Add the turmeric powder and salt mid-way of the frying process.
Once the meat looks nicely seared, add enough water to cover the pieces of meat. Pressure cook till meat is done. It took me four whistles to get my meat to become tender. The Khada Masala Mutton does not need any garnish. We don’t want to drown the natural aroma of the spices we have added. Serve with roti or parathas. Make sure you include lots of fresh salad to your meal too.
