TRANSLATE

Tuesday, March 22, 2016

Malvani Mutton Curry


Folks! It's been reaaaaally long since I posted a recipe and that is thanks to my busy schedule at home. Kids falling ill, working on school projects, dealing with a fridge that broke down are all part of the reason why I've not been up to date here. I had tons of recipes that I wanted to share for Lent and Easter but now I guess I have to quickly post only those recipes that are suitable for the upcoming feast - Easter! I do hope I can squeeze in some time during the next couple of days too to bring you some really delicious tried & tested recipes that you will love! 

To everyone who has written in, my apologies for not having replied. I will get to the emails soon. Comments are pending too, so those will be replied to on priority! 



I found this recipe which I tried a few weeks ago, in Sanjeev Kapoor's book 'Khazana of Indian Recipes', an old copy that I received as a wedding gift. I have tried, with some amount of tweaking, several recipes over the years and this one didn't fail me too. I have personally not tasted a variety of Malvani cuisine although I used to frequent 'Highway Gomantak' a restaurant focusing on Malvani cuisine, in Bandra East, during my working days in Mumbai. So I would say that taste wise this is one of the best mutton dishes I've ever tried. What makes it so spectacular is that the meat is not pressure cooked but slow cooked for almost an hour, stirring at intermittent intervals, till the spices permeate the meat and make it succulent and delicious! 


This recipe requires patience if you want it to be what it is designed to taste like. But if you are in a hurry you could pressure cook the meat but that would be compromising on its taste. Try this dish when you are absolutely free to slave over it. The final result will be worth it, I promise. 



Malvani Mutton Curry
Prep time: 20 mins | Cooking time: 50mins - 1 hr (if you are not pressure cooking the meat) | Serves: 4-6 people

Ingredients:

  • 750-800gms mutton on the bone
  • 4 medium sized onions finely sliced
  • 1-1/2 tablespoons ginger paste
  • 1-1/2 tablespoons garlic paste
  • 1/2 teaspoon turmeric powder
  • Chopped coriander to garnish
  • Oil
  • Salt to taste 
For the masala:

  • 8 whole red chillies * see notes
  • 6-8 peppercorns
  • 1 tablespoon coriander seeds
  • 3/4th teaspoon cumin seeds
  • 3/4th teaspoon carraway seeds (shah jeera)
  • 4 green cardamoms
  • 2 black cardamoms
  • 4-5 cloves
  • 3/4th cup copra (dried coconut), grated
  • 1-1/2 teaspoons of khus khus (poppy seeds) * I substituted it with 3-4 whole cashew nuts
Method:
1. Cut the mutton into medium sized pieces, wash and drain on a colander.
2. Now you can either cook the mutton over a low heat in a kadai/pan (which will take at least 45mins - 1 hr for the mutton to get tender) or pressure cook it to speed up your work. Select your mode of cooking accordingly. See notes for how to pressure cook the meat.
3. Heat oil in a heavy based kadai/pan and fry the sliced onions till golden. Then add the ginger and garlic paste and continue frying for a few seconds.
4. Add the mutton pieces and fry for a minute. Add 4 cups ( total of 1 litre) of water and salt to taste. Cook covered on a medium heat till the meat is tender. Depending on the quality of the meat it could take you anywhere between 40-50 mins or slightly more.
5. While the meat is cooking, dry roast all the ingredients mentioned under 'For the masala' one by one on a tawa/griddle and then let them cool for a bit. Grind the spices (all ingredients except the roasted copra) to a fine powder. Then add the copra and approx 1/2 to 3/4th cup of water (little at a time) and grind everything to a fine paste. Retain the water from the mixer grinder.
6. When the meat is tender add the turmeric powder and the ground masala and the reserved water. Adjust salt to taste and simmer for another 8-10 minutes.
7. Remove from heat, garnish with chopped coriander and serve with rice woday (wada) or rice or chapathis

8 comments:

  1. That sounds spicy! I guess dealing with a fridge that breaks down is really a headache, at least we can be with the kids when they are sick but the fridge and the stuff in it - what do we do??? :( I just love the color of the curry... bookmarked!

    ReplyDelete
  2. @ Rafeeda: Thanks so much dear!

    ReplyDelete
  3. @ Shobha: What went wrong? If you have substituted ingredients or not followed the recipe it may not turn out good. I am eager to know why you didn't like it

    ReplyDelete
  4. Cooking 800gms of meat with 1 ltr of water and the cover on for an hour would produce quite a lot of gravy. What then????

    ReplyDelete
  5. @ Unknown: We are talking about cooking red meat which requires that amount of liquid to cook without burning. It's a different story when you cook it in a pressure cooker. Have you ever tried slow cooking a meat? If you want to try it differently, please use lesser water and top it up as you go. The 800 gms meat : 1 litre of water ratio worked beautifully for me

    ReplyDelete
  6. Hi Shireen Asha here.Thank you for the recipe. Wanted to try something different and I tried this. Everyone athome liked this specially kids. I tried adding tamarind while grinding the masala and since I did not have shahiJeera I added a little more Jeera. Overall nice recipe. Thanks again.

    ReplyDelete
  7. @ Asha: Thanks so much for your feedback! Glad to know that everyone liked this dish :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, March 22, 2016

Malvani Mutton Curry


Folks! It's been reaaaaally long since I posted a recipe and that is thanks to my busy schedule at home. Kids falling ill, working on school projects, dealing with a fridge that broke down are all part of the reason why I've not been up to date here. I had tons of recipes that I wanted to share for Lent and Easter but now I guess I have to quickly post only those recipes that are suitable for the upcoming feast - Easter! I do hope I can squeeze in some time during the next couple of days too to bring you some really delicious tried & tested recipes that you will love! 

To everyone who has written in, my apologies for not having replied. I will get to the emails soon. Comments are pending too, so those will be replied to on priority! 



I found this recipe which I tried a few weeks ago, in Sanjeev Kapoor's book 'Khazana of Indian Recipes', an old copy that I received as a wedding gift. I have tried, with some amount of tweaking, several recipes over the years and this one didn't fail me too. I have personally not tasted a variety of Malvani cuisine although I used to frequent 'Highway Gomantak' a restaurant focusing on Malvani cuisine, in Bandra East, during my working days in Mumbai. So I would say that taste wise this is one of the best mutton dishes I've ever tried. What makes it so spectacular is that the meat is not pressure cooked but slow cooked for almost an hour, stirring at intermittent intervals, till the spices permeate the meat and make it succulent and delicious! 


This recipe requires patience if you want it to be what it is designed to taste like. But if you are in a hurry you could pressure cook the meat but that would be compromising on its taste. Try this dish when you are absolutely free to slave over it. The final result will be worth it, I promise. 



Malvani Mutton Curry
Prep time: 20 mins | Cooking time: 50mins - 1 hr (if you are not pressure cooking the meat) | Serves: 4-6 people

Ingredients:

  • 750-800gms mutton on the bone
  • 4 medium sized onions finely sliced
  • 1-1/2 tablespoons ginger paste
  • 1-1/2 tablespoons garlic paste
  • 1/2 teaspoon turmeric powder
  • Chopped coriander to garnish
  • Oil
  • Salt to taste 
For the masala:

  • 8 whole red chillies * see notes
  • 6-8 peppercorns
  • 1 tablespoon coriander seeds
  • 3/4th teaspoon cumin seeds
  • 3/4th teaspoon carraway seeds (shah jeera)
  • 4 green cardamoms
  • 2 black cardamoms
  • 4-5 cloves
  • 3/4th cup copra (dried coconut), grated
  • 1-1/2 teaspoons of khus khus (poppy seeds) * I substituted it with 3-4 whole cashew nuts
Method:
1. Cut the mutton into medium sized pieces, wash and drain on a colander.
2. Now you can either cook the mutton over a low heat in a kadai/pan (which will take at least 45mins - 1 hr for the mutton to get tender) or pressure cook it to speed up your work. Select your mode of cooking accordingly. See notes for how to pressure cook the meat.
3. Heat oil in a heavy based kadai/pan and fry the sliced onions till golden. Then add the ginger and garlic paste and continue frying for a few seconds.
4. Add the mutton pieces and fry for a minute. Add 4 cups ( total of 1 litre) of water and salt to taste. Cook covered on a medium heat till the meat is tender. Depending on the quality of the meat it could take you anywhere between 40-50 mins or slightly more.
5. While the meat is cooking, dry roast all the ingredients mentioned under 'For the masala' one by one on a tawa/griddle and then let them cool for a bit. Grind the spices (all ingredients except the roasted copra) to a fine powder. Then add the copra and approx 1/2 to 3/4th cup of water (little at a time) and grind everything to a fine paste. Retain the water from the mixer grinder.
6. When the meat is tender add the turmeric powder and the ground masala and the reserved water. Adjust salt to taste and simmer for another 8-10 minutes.
7. Remove from heat, garnish with chopped coriander and serve with rice woday (wada) or rice or chapathis

8 comments:

  1. That sounds spicy! I guess dealing with a fridge that breaks down is really a headache, at least we can be with the kids when they are sick but the fridge and the stuff in it - what do we do??? :( I just love the color of the curry... bookmarked!

    ReplyDelete
  2. @ Rafeeda: Thanks so much dear!

    ReplyDelete
  3. @ Shobha: What went wrong? If you have substituted ingredients or not followed the recipe it may not turn out good. I am eager to know why you didn't like it

    ReplyDelete
  4. Cooking 800gms of meat with 1 ltr of water and the cover on for an hour would produce quite a lot of gravy. What then????

    ReplyDelete
  5. @ Unknown: We are talking about cooking red meat which requires that amount of liquid to cook without burning. It's a different story when you cook it in a pressure cooker. Have you ever tried slow cooking a meat? If you want to try it differently, please use lesser water and top it up as you go. The 800 gms meat : 1 litre of water ratio worked beautifully for me

    ReplyDelete
  6. Hi Shireen Asha here.Thank you for the recipe. Wanted to try something different and I tried this. Everyone athome liked this specially kids. I tried adding tamarind while grinding the masala and since I did not have shahiJeera I added a little more Jeera. Overall nice recipe. Thanks again.

    ReplyDelete
  7. @ Asha: Thanks so much for your feedback! Glad to know that everyone liked this dish :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)