BHUNA MUTTON

After having a rich Cashew nut Mutton semi-dry curry, I thought of not getting mutton for sometime. Yesterday, once I stepped into the wet market, my promise was broken. Standing in front of the Meat Shop I could not resist myself from buying it. A Bengali's love for mutton is by default, besides fresh water fish. Though I know the side effects of having it frequently is not good. The need of the hour is not to have it regular. We can have it but in moderation. I get home mutton once or twice a month. With meat and roti lovers at home, it is difficult not to cook it although knowing how important it is to have more of vegetables than meat. I balance it. Alongside the meat, I would definitely cook veggies and lentils. That keeps me happy. Today I cooked BHUNA MUTTON, without using water. The less gravy one goes well with flat breads. Mutton here is marinated overnight with a souring agent, sautéed in the spices and slow cooked to perfection. What you get are tender pieces of mutton cooked in their own juices made flavourful with aromatic spices. This recipe is largely influenced by the recipe of the maestro Sanjeev Kapoor.

INGREDIENTS :

Mutton : 1kg
Onion : 2 big
Garlic Paste : 3 tbsp
Ginger Paste : 2tsp
Coriander Powder : 2 tsp
Plain Yogurt : 200 gm
Caraway Seeds[sha jeera] : 1/4 tsp
Tomato : 2 
Cinnamon stick : 2 one inch sticks
Salt : As required
Turmeric Powder : 1 tsp
Red Chilli Powder : 2 tsp
Oil : 3 tbsp

METHOD :

Wash the mutton thoroughly and marinate with enough salt, wash away all of the salt after an hour.

Marinate with the beaten yogurt, half of the ginger-garlic paste, salt and turmeric. Store in an airtight container and refrigerate overnight.

Take it out an hour before cooking. Slice the onions and wash. Chop and wash the coriander leaves. Cut and wash the tomatoes.

Heat the oil in a wok. Temper with a bay leaf, caraway seeds and crushed cinnamon sticks.

Add the sliced onions. As they turn brown, add the rest of the ginger-garlic paste and turmeric.

Fry till the spices separate from the oil. Add the mutton. Stir and cover.

Remove the cover every 5 minutes and stir to avoid burning.

After 30 minutes add the tomato pieces.

After another 15 minutes, remove the cover and add the coriander powder, chilli powder and salt. Stir and cover.

Remove the cover after 10 minutes and add the chopped coriander leaves if you want, I did not. Stir and switch off.

Serve hot with any kind of bread or with rice.