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Title :: Mutton curry farmer style
Author :: jyotirmoy
Category :: Non Veg
Ingredients ::
- 500 gm mutton/lamb-cubed, A mix of meat from leg & chops. . the meat well using a fork.
- 2 tbsp vegetable oil
- 1 cup onions-chopped fine
- 8 green chillies
- 8 whole red chillies
- 1 tbsp garlic cloves-chopped
- 1 tbsp ginger-chopped
- 4 black cardamom-seeds only
- 2 green cardamom-seeds only
- 4 cloves
- 6 peppercorns
- 1 tsp cinnamon powder
- 2 tbsp coriander leaves-chopped
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 2 tsp salt or to taste
- 1 cup tomato puree or equivalent chopped tomato
- coriander leaves for garnish
Here is something we had picked up from the happy go lucky farmers of Punjab. This dish is mainly prepared by men, often outdoor under a starry sky. A coal fired stove is lit, a charpoy or two brought in & the friends gather to drink. As you will see the preparation does not call for all that elaborate grinding & pasting that Indian cuisine demands. Apart from a large pot & its cover & a ladle you need just a knife. Traditionally the meat is allowed to cook slowly with the aroma drifting towards the sky as the drinking session progresses. I have given here a microwave version for convenience. Since the concept of time etc. gets altered after a few quick ones, people start what is called "Tasting" to ascertain the state of doneness. It is not rare that most of the prime cuts disappear during this "Tasting" phase.
Mix the oil and onions, cook uncovered, at HI for 20 minutes or till golden brown stirring twice. Alternatively, use 6 tbsp browned onions
Combine remaining ingredients (except tomato puree and coriander) and grind together. Mix the above masala with onions and meat, marinate for 6-7 hours or overnight.
Cook uncovered, at HI for 5 minutes, stirring once. Mix in the tomato puree and cook covered, at 30% for 25-30 minutes or till tender, stirring 3 times.
Garnish with coriander leaves and serve.
View Recipe
Served along with raita & basmati rice. 
