[jyotirmoy]

http://www.gourmetin...=13&image_id=93

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
  

Description ::
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.


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[sugarnspice]

Loved the description on how the dish is prepared! Do you write? stories I mean, if not you should give it a try.

[jyotirmoy]

sugarnspice, on Oct 30 2006, 11:56 AM, said:

Loved the description on how the dish is prepared! Do you write? stories I mean, if not you should give it a try.

Gave it a try at the Mukherjee babu thread

[sugarnspice]

Will check it out! Didn't try because I wasn't sure if I'd understand the language. I have copied the link to learning Hindi and now hopefully I will make some progress there

[jyoti]

I just finished making this recipe for Thanksgiving dinner -- Thanks Jyotimroy! I wanted something special but not too complicated so I can study for a final tomorrow also. It is excellent. Served along with raita & basmati rice.

I did do it on the stove rather than open fire, by the way, and it turned out quite nicely. I cut the chilies by a few, and it's still pretty spicy (and I like spicy!) so be aware of that. (DANG! As I finish off my dinner ... even 10 chilies is WAY too many. Hoo-boy! I think my mouth is on fire...)

I didn't have time to marinate -- would have been even better that way. I did it in a wok then moved to a kadai for covered cooking, but a pressure cooker would have worked, too, and probably made the meat a bit softer.

Edited by jyoti, 26 November 2009 - 10:29 PM.

[jyotirmoy]

I am very happy to learn that you liked the dish.

[alfonsojudah]

Wow.. greatly given all the stuff...loved your description

[davidmiclon]

Wow, really great description. You are posted here very clear, there is no doubts we can prepare after read this.