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
A traditional curry from the Southern coast of Maharashtra this beautiful, aromatic curry is also called as 'Muttonache Rassa' and pairs very well with rice vode (deep fried bread made from rice flour) or a simple pulaoPrint Pin Rate
- 750-800 grams 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
- Salt to taste
For the masala:
- 8 dried red chillies * see notes
- 6-8 peppercorns
- 1 tablespoon coriander seeds
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon carraway seeds (shah jeera)
- 4 green cardamoms
- 2 black cardamoms
- 4-5 cloves
- 3/4 cup copra (dried coconut, grated)
- 1-1/2 teaspoons of khus khus, poppy seeds (substitute with 3-4 whole cashew nuts)
- Cut the mutton into medium sized pieces, wash and drain on a colander.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from heat, garnish with chopped coriander and serve with rice woday (wada) or rice or chapathis
- 1. If you wish to tone down the spice level you can deseed the chillies ideally do not reduce the quantity
- To pressure cook the meat, transfer the cleaned meat into a pressure cooker, add salt and a little water, cover the lid, place the weight (whistle) and cook on full heat until the first whistle goes off. Then reduce the heat and cook for 8-10 minutes. Then turn off the heat and let the cooker cool down to room temperature. Then open and check. If the meat is not yet done, continue to cook for another 3-4 minutes. Cooking time will vary according to the tenderness of the meat
The nutritional values are only indicative.
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