Friends, bloggers , fellow Foodies, lend me your ears; If I had to eat, consecutively for 3 days , a "health-food" breakfast comprising of 2 chopped carrots, 3 chopped tomatoes (big ones) , a plate full of germinated Mung dal and Bengal gram, soaked peanuts, chopped raw turmeric , ginger, small pieces of Jaggery ; 1 banana, 1 hard boiled egg and a glass of milk; dont you think it is too much!! What was my offence for this punishment?? Because during my walking session, I was caught loitering in the park, instead of brisk walking. SOME ONE says Loitering is no exercise, a house wife loiters 3-5 KM in side the house and gains weight. One has to do brisk walking to a point one really breathes hard!!!
Vengeance is the answer to this, so I pulled out a pack of lamb which I had kept in the fridge among frozen spinach, turnip, peas, fish, chicken etc. ( Luckily SOME ONE doesn't believe, the cholesterol and red meat hoax predominantly going around in India, so there is no restriction on red meat, but majority at home believes in fish and chicken eating )
I cooked this dish after many decades to please SOME ONE so that if I am caught next time loitering around in the park, the offence will be pardoned. But I must admit in absence of this SOMEONE , I wouldn't have existed so far in life.
This is a simple recipe, but carries lot of emotional values. Many decades back, when I did not have a proper kitchen I developed this dish, I did not have anything to grind spices or make paste of ginger, garlic , onion;. the powdered spices were not reliable. To thicken the gravy I used chopped Tomato and onion in such a way that you cant make out that tomato was used. The oil used was removed before serving and kept as an Oil extract of Garam masala flavor for future use. Turmaric and Garam masala plays a key role in the flavor. It is quite thick , called as " KASHA MEAT" type in Bengal. I have recently introduced bit of ginger garlic paste but it is optional.
It is some times customary to add a suffix to a dish, Like Mutton Kalia rasala, Gost Sunderpuri, chicken Kolhapuri etc. So the name of the dish has a suffix of vengeance to counter the effect of health food..
It is some times customary to add a suffix to a dish, Like Mutton Kalia rasala, Gost Sunderpuri, chicken Kolhapuri etc. So the name of the dish has a suffix of vengeance to counter the effect of health food..
INGREDIENTS
Lamb/ Goat meat 500 gms
Onion 300 gms
Tomato 300 gms
Green chili 4
Garlic 6 cloves ( large ones)
Oil 4 tbsp ( more the merrier)
Turmeric 1 level tsp
red chili powder 1 level tsp ( More the merrier , I use Very hot chili powder)
Sugar 1 level tsp for caramel ( will not sweeten)
Marinade
Ginger garlic paste 1 tsp , optional
Curd 1 heap tbsp
Mustrad Oil 2 tsp
Blak pepper 6, smashed
Blak pepper 6, smashed
Turmeric powder 1 level tsp.
Coriander leaves chopped , 2 tbsp heap
Salt as required
Coriander leaves chopped , 2 tbsp heap
Salt as required
Spices
Cardamum 6, smashed
Cinamon 1.5 inch broken into pieces
Clove 2
Bay leaf 1
Bay leaf 1
PROCESS
Marinate the mutton/lamb and keep aside for 30 min or more.
Cut the onion into thin slices
Cut the tomato into circular thin slices ( for faster frying./ dehydration)
Chop garlic coarse
Chop green chili 6 to 10 mm
In a thick bottom pan or in the pressure cooker, heat oil , add sugar and caramelize ( it will melt and become brown ), immediately add 2 cloves, bay leaf, green chili, garlic and soute for 15 sec.
add 3/4th of chopped onion and soute to light brown,
Add Tomato and reduce heat so that the tomato releases water.
Keep Frying the mix so that most water is driven out. It will look like a dark brown paste and tomato would lose all its sour taste and tomato flavor and identity.
Add the meat, balance 1/4th of the onion , spices, 1 level tsp Turmeric, red chili powder, and all the ingredients..
Mix thoroughly and and Bhuno ( Stir fry) for 5-10 minutes, until oil starts separating.
Add 1.5 cup of water,
Pressure cook for 5-6 minutes ( i.e. 6 to 8 minutes after the 1st whistle , reduce flame)
( Note: If it is a good young lamb it will be cooked in 6 minutes assuming that , the stir frying was done for 10 minutes. I like the mutton bit stiff, I mean the fiber should not fall apart or leave the bones. But if you like very soft and falling apart type mutton you can pressure cook longer, it wont make any difference if you cook for 12 minutes or 20 minutes.)
Cool the pressure cooker on its own, open and if it gravy is thin, boil and expel water, adjust salt if needed.
Eat with rice or Roti.
Removing excess oil
I normally use bit excess oil, and remove from the top, as much oil as possible. This oil is very rich in aromatics and can be used for dishes where the aroma of this extract ( Yakhni) is acceptable. Most people will keep the oil in the gravy, choice is yours.
Cut the onion into thin slices
Cut the tomato into circular thin slices ( for faster frying./ dehydration)
Chop garlic coarse
Chop green chili 6 to 10 mm
In a thick bottom pan or in the pressure cooker, heat oil , add sugar and caramelize ( it will melt and become brown ), immediately add 2 cloves, bay leaf, green chili, garlic and soute for 15 sec.
add 3/4th of chopped onion and soute to light brown,
Add Tomato and reduce heat so that the tomato releases water.
Tomato frying half way through
Add the meat, balance 1/4th of the onion , spices, 1 level tsp Turmeric, red chili powder, and all the ingredients..
Mix thoroughly and and Bhuno ( Stir fry) for 5-10 minutes, until oil starts separating.
Add 1.5 cup of water,
Pressure cook for 5-6 minutes ( i.e. 6 to 8 minutes after the 1st whistle , reduce flame)
( Note: If it is a good young lamb it will be cooked in 6 minutes assuming that , the stir frying was done for 10 minutes. I like the mutton bit stiff, I mean the fiber should not fall apart or leave the bones. But if you like very soft and falling apart type mutton you can pressure cook longer, it wont make any difference if you cook for 12 minutes or 20 minutes.)
Cool the pressure cooker on its own, open and if it gravy is thin, boil and expel water, adjust salt if needed.
Eat with rice or Roti.
Removing excess oil
I normally use bit excess oil, and remove from the top, as much oil as possible. This oil is very rich in aromatics and can be used for dishes where the aroma of this extract ( Yakhni) is acceptable. Most people will keep the oil in the gravy, choice is yours.
For my great foodie friends Colorful geranium leaves from the Himalayas
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