I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Monday, 2 March 2015
A very simple and rustic recipe with delicious results .
1 Kg Mutton - Cube and marinate in : 1.5 Tablespoons of Ginger Paste.
1.5 Tablespoon Garlic Paste.
2 Large Onions - Chop and fried till brown in Ghee.
Marinate the mutton in the above for 6-24 hours , I kept it overnight sealed in a container.
400 Grams Ghee - more is better !
2" Cinnamon Stick.
6 Green Cardamon.
8-10 Black Peppercorn
2 Black Ilachi
6-8 Cloves Laung
400 Grams ( same ghee used to fry onions ) ghee saute the above spice
till aromatic , take out the spice , cool and powder to use late when
you add in the palak / spinach .
6 Tomatoes Pureed.
1.5 Tablespoons Ginger Paste.
1.5 Tablespoons Garlic Paste.
2 Kgs Palak / Spinach - washed and minced fine - We don't puree palak in this recipe.
the ghee , it would be nicely infused by spice and onions you fried
.Add Marinated mutton and cook to sear over high heat for about 10
minutes , then tip in tomato puree , ginger and garlic paste , and
bhuno for 10-12 minutes till ghee separates , add salt , red chili
powder and reduce heat , cooking covered till 90% done .
this stage I transfer the mutton to the biggest wok /patila increase
heat to max , add palak and the powdered wholes spices and cook over
high heat till palak is fully cooked and the water it releases
evaporates .That's when you get to see delicious ghee float on the top !
Give it a final bhuno , allow the dish to rest , taste and go for it !