Whenever I think of mutton
I visualise of a bowl full of soft, succulent mutton pieces soaked in a gravy
that is more of oil. Talking about yesteryears, in an average Bengali home
mutton meant cooked in generous amount of oil. At times forgetting that mutton
itself releases its own fat which is good enough for the whole dish to be
cooked or may be a little amount of oil is required. Me, an authentic Bengali
do the same, perhaps by default. These days I feel a kind of guilty using too
much oil in cooking. Considering the health hazards, I am trying to cut down on
the use of oil in any dish, particularly in meats.
Just few days back was
talking to a g+ friend on food and cooking. She said at her home mutton is
cooked in no oil. They marinate the mutton with spices for quite long hours and
slow cook it. I quite liked the idea and thought of cooking mutton without oil.
I forgot to ask what spice combination she uses and used my own combination of
spices. I kept it sukha [dry], as I wished to serve it with flat breads.
You can always keep the gravy according to your requirement or preferences. So
here goes the recipe which is quite simple.
INGREDIENTS
:
Goat
Meat : 500 gm
Plain
Yogurt : 200 gm
Onion
Paste : 3 tbsp
Garlic
Paste : 3 tbsp
Ginger
Paste : 1 tbsp
Coriander
Powder : 1 tsp
Salt :
As required
Turmeric
Powder : 1 tsp
Red
Chilli Powder : 1 tsp
Garam
Masala Powder : 1 tsp
METHOD :
Clean and wash the mutton
thoroughly. Add onion paste, ginger-garlic paste, salt and turmeric to it.
Beat the yogurt and pour
onto the mutton. Mix the whole thing nicely. Keep refrigerated overnight
in an airtight container. Take out at least one hour before cooking.
Heat a wok properly on the
gas top. Once heated, pour the marinated mutton along with all the marinade.
Stir for 3-4 minutes at
high heat. Lower the heat to minimum and cover the wok.
Let it cook on its own. You
can see the yogurt releasing water and the mutton its own fat. Stir
occasionally.
When the mutton is about 80% done, add the coriander powder and chilli powder. Stir and cover.
After 10-15 minutes add the garam masala powder and stir. Switch of after 3-4 minutes.
Transfer to a serving bowl and serve with flat breads or flavoured rice varieties!!
When the mutton is about 80% done, add the coriander powder and chilli powder. Stir and cover.
After 10-15 minutes add the garam masala powder and stir. Switch of after 3-4 minutes.
Transfer to a serving bowl and serve with flat breads or flavoured rice varieties!!
Good to see a non veg dish without the need of oil
ReplyDeleteWill try it out :)
Awesome recipe, Soma, definitely bookmarked to try out. We get a toucher mutton here, so I'll experiment and see which works:)
ReplyDeletethank you monu...do try...it will not disapoint you
ReplyDeletethanks peri...it did turn out well...worth trying
ReplyDelete