Tuesday, 18 February 2014

Pahaadi Mutton

This is a delicious recipe from our member Aparna Jain's Cookbook titled The Sood Family Cookbook which has some outstanding recipes for every home. This is a recipe from the hills and calls for slow and long ' bhuno ' to bring out the flavors of the mutton and spice . A final ' dhunni ' or charcoal smoke infusion at the end gives you that unbelievable rustic almost BBQ'd touch . Don't skip this part.
1 Kg Mutton.
1 Cup Hung Yogurt .
1 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
2 Dried Chilies Crushed.
Marinate the mutton in the above overnight if possible .
300 Grams Onions Chopped.
3-4 Large Cardamon.
3-4 Small Green Cardamon.
6-7 Cloves.
1 Cup Fresh Tomato Puree ( Blend without skin - I left skin on )
3 Tablespoon Coriander Powder.
3 Cups Water ( adjust )
1 Teaspoon garam Masala.
Chopped Coriander.
1/4 Cup Ghee + 1 Tablespoon for infusion.
2 Pieces Charcoal - For Infusion.
Take marinated meat out of fridge and bring to room temperature . Heat 1/2 cup ghee - crackle all the whole spice.When they change color and emit that warm flavor add onions and cook slowly till light to medium brown.
Add Mutton - Increase heat to seal .. once the marinade begins to dry out , cover wok ..slowly over low heat bhuno the mutton 30-40 minutes  , stir it every now and then till it turns a nice dark color and is almost done.You may need to sprinkle water now and then during the bhuno process.
Now add tomato puree and coriander powder and cook covered till done.You may need to add water now and then .
Add water to suit your level of gravy - dry or luga lipta , add garam masala and dhania leaves and tweak to taste.
When ready to serve take a katori put some charcoal pieces that are well lit and glowing .Place in the wok with the meat . Add ghee on the charcoal to begin the smoking . Cover wok and leave a minimum of 10 minutes or till ready to serve.
This is finger licking lip smacking dish ! I tweaked the chilies , doubled them and it wasn't spicy , cut the tomato to nearly half as the yogurt had added enough sourness and cooked / bhunoed covered ,  which meant I hardly used any water .
Make this , you will love it . Thank you Aparna Jain !

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