CURRY AND SPICE: SHORSHE BATA NARKOL DUDHE MUTTON

Oh! finally I am ready with my pictures. Yesterday, I missed the few stepwise pictures I clicked for this recipe, totally forgot actually. When I cook something different from usual authentic Bengali or the look of the final dish does not match with the ingredient list, I prefer giving stepwise pictures. I do not wish to put my readers into disbelief. I am starting late today, once I finish it, I have to run to the Indian market alone because Cristine didi has to serve lunch to the son... "Mumma cooked dal, bhindi bhaja, dimer jhol".... Why mumma has to run to the Indian market?... because she has some decent plans for next Monday... she wishes to cook fresh for the D-Day.... none of her pictures until now is at per with the oncoming occasion... I enjoy them only in other's space. I discovered such a rustic, beautiful stream yesterday.... that too on a day of the men's favourite Bhetki... I get to see a "Loter Jhuri".... "I murmered... "bah... khub bhalo laglo, dekhbo ebar theke"... "Bangale Bangal chene, shuyorey chene kochu"... I even felt like calling the mother and ask her to buy these... "morche pora lohar bashon koshon kota kiney rekho to Mani".... then I restricted myself... I lack sincerity & aesthetic sense too may be ... after 9pm, I cannot do the arrangement to create such a lovely scenario.... "choter tukrao Baguiati Bazaarey season e mele, dur".

I will just cook and serve, I am a fan of someone's diligence and sense of humour.... protocol does not have a strong presence in my dictionary. I will not waste time observing... I will just roam around, buy some good quality mutton today because I have requested someone to have me cooked mutton at least for once.... though this island is not the right place to buy mutton... its dry... where is the fat that mingles with the spices and play around in the wok kissing each other for 2 hours. I tried such a long distance romantic scene yesterday evening... thought of recording that song after a hairdo and send someone... "yeh hai reshmi julfon ka andhera na gabrayiye".... then I stopped myself. His new job role is quite demanding, he travels most of the time and they have the ordeal of arranging seminars with the officers attending with their wives. He and his team were in trouble this time when they had to arrange for two different hotels for the stay. If a sailing officer's wife gets upset with the arrangement, you know what can happen ... I had been attending with a baby boy then. I have stayed in one of them back in 2009, January.... the best breakfast spread did I find in one of the Holiday Inn, Glenmarie... oh! their variety of Danish Breads!

At the moment, I am having my Japanese Green Tea with a Cheese Bun... love! I am not trying to prove anything but the pandan cakes or the Japanese cheese cakes I loved are what I am unable to consume recently... they smell of egg. I told Cristine to give me soft boiled eggs only when I ask for it and also wish to prepare egg curry with soft boiled eggs.

I love those local bakery cheese buns but cannot have on a regular basis... they come for the son, while the husband will have them only when we pack them in the lunch box. Next week, I will not be blogging, shall utilise the time trying my hands on may be a ladi pao or an egg free custard. As, of now I am in a more or less happy mood because I am blogging about a mutton dish SHORSHE BATA NARKOL DUDHE MUTTON, because I will have a chaat platter for my lunch, because I will welcome the husband's homecoming with home cooked food... we have not talked for 1 1/2 day long because he has no time to listen why I am upset, we do not agree about sending the son to the bahargaon this early. He things that country is the best for higher education... I think like a mother... how secured is that place for my son, he is a young boy... who will be his friends, to what extent will he set himself free .... I do not like that country's free culture... did using 6 slangs in one sentence, roaming bare and 5 marriages got peace in people's home... where is the bond? We are not accompanying the son.... what will he do there?

In a family there is something called sitting together and discussing an issue... in this family it does not work that way. Hence, I engage myself in the kitchen... happily though! With this mutton curry with Bengali style spices, I also cooked PEASHOOT GREEN MOONG DAL & COCONUT PEANUT RICE , SHAHI EGG CURRY .... I know I am not touching the hearts of the vegetarian people at the moment.... did they ever try to touch our hearts? During the span of Mahalaya to Durga Pooja.... I see people pouring in their heart for Navaratri or Diwali... never they do anything for our Durga Pooja... Ok praying to Nabadurga is Navaratri celebration but I wish to see the mention Debi Durga... no one does.... coming pujo, if I have to share sweet recipes, I will do "chanar mishti".... and not "byashoner mishti or khoyar mishti".... but yes, Bengalis do lack unity .... I have seen this in the first Bengali group I joined when I was an innocent, how the revered Mr. I, e, o, you's tone changes for different people.... I hate indecency in people... I know how independent workers are smothered by such kinds.... only because you do not pay allegiance to them... only because you are not a famous blogger... why would I even want to be with the Kolkata food related stalwarts, I do not even stay there! I am a Bengali from Kolkata and I am telling you in full sense that "Prabashi Bengalis" have a broader heart... No, I am not into any kind of "gatbandhan".... I am a free bird!

It is not that I do not want thousands of visits but cannot lick anyone's feet for it... specially of those who do not know how to behave. I indeed used to get considerable amount of visits when the social media allowed us to post in groups generously. One among my friends again added me to that group, never will participate but do enjoy some shares.. I am happy with the few number of friends in the food world... and the real classy ones. Let us talk food, I need to finish and go out... an afternoon visit to a wet market does not fetch you the best quality mutton or prawns but I wanted to share this for my readers. Do not get upset looking at the number of the chillies used in the non-vegetarian meat curry SHORSHE BATA NARKOL DUDHE MUTTON.... they were not hot enough. Actually, I got some lamb chops that day so did with it, you can use mutton. It feels good to be able to get out of my mental block and contribute little something to two good causes, do it for the needy if you may! No, there is no wrong in saying that I have contributed to a good cause, Lady Diana's major fame did not come from her beauty alone.

You can either serve the mutton curry with a rice, lentil curry, a vegetable dish and fritters or prepare a similar platter in the picture, SHORSHE BATA NARKOL DUDHE MUTTON, PEASHOOT GREEN MOONG DAL & COCONUT PEANUT RICE, SHAHI EGG CURRY ! Click the bold letters for the recipes!

INGREDIENTS :

MUTTON : 1KG [OR LAMB]
MUSTARD SEED : 2TBSP + 2TBSP
GREEN CHILLI : 6-7
GARLIC PASTE : 1TBSP
GARLIC EXTRACT : 1TBSP
LEMON JUICE : 1/4 SMALL TEA CUP
SLICED ONION : 1MEDIUM TEA CUP
COCONUT MILK : 1COFFEE MUG
TURMERIC POWDER : 1TSP + 1/2TSP
SALT : AS REQUIRED
BAY LEAF : 1OR 2
CINNAMON STICK : 2-3
GREEN CARDAMOM : 3-4
CLOVE : 3-4
OIL : 5-6TBSP [I USED MUSTARD]

PROCEDURE :

Let us prepare the spice paste first.

Take the mustard seeds in a strainer and wash. I am not fond of yellow mustard but it is healthier. Transfer to a blender.

Add the chillies.

Add water, 2 ice cubes, little salt. Blend to a smooth paste.

Wash the mutton pieces thoroughly, marinate with 1tsp turmeric, the lemon juice, 1/2 of the mustard-chilli spice paste, mustard oil.

Refrigerate in an airtight container overnight or for 5-6 hours at least. Take out 1hour before you start cooking.

If you are too particular, prepare the spice mixture in two batches, else you can store the half in an airtight glass container.

Heat oil in a wok and temper with a bay leaf, cinnamon sticks, green cardamom, cloves.

Add 1/2 tsp turmeric and the garlic paste. Stir.

Add the rest half of the chilli-mustard spice paste and stir for not more that 1 minute.

Add the mutton pieces now without the marinade, fold in well and cook at high heat for 5 minutes.

Now add the marinade, fold in well and turn the heat to the lowest. Cover cook for 45-50 minutes or until all the water that have released dries up. Uncover and give a stir every 5 minutes.

When all the water have dried up, dilute the coconut milk with 1small tea cup of water. Adjust the salt.

Fold in well and cover cook at the lowest heat for 15-20 minutes, add little water in between if required.

I like adding fews slitted green chillies towards the end.