Maharashtrian Kala Mutton
INGREDIENTS:
1” Ginger
Garlic- 8 large cloves
Green chillies - 5
1/2 cup of freshly chopped coriander
1 kg Mutton
1 tsp Turmeric powder
Salt to taste
1/2 cup of dahi
1/2 a coconut
4 onions medium sized
6-7 cloves of garlic
4 Green chillies
Whole Spices- 2 star Anise
-1” Cinnamon
-2 Black Cardamoms
-1 tbsp Coriander Seeds
-3-4 Green Cardamom
-10-15 Peppercorns
-6-7 Cloves
-1 Mace
-1 tsp of Fennel Seeds
-1 tsp Cumin Seeds
-A small piece of Nutmeg
-1 tbsp of Stone flower
-1 tbsp Sesame Seeds
-Khus khus/poppy seeds
1/2 cup of Oil
1 tsp of Ginger-Garlic-Coriander Paste
1/2 tsp Turmeric Powder
2-3 tbsp of Red Chilli Powder
1.5 tbsp of Garam Masala
METHOD:
For Hari chutney
-Take Ginger - 1”
Garlic 8 large cloves
-Green chillies - 5
-1/4 cup of freshly chopped coriander
-Grind it into a fine paste using very little water
For Marination -
Take 1 kg Mutton
Add 1 tsp Turmeric powder
Salt to taste
Add Hirwa watan/vatap
Add 1/2 cup of dahi
Mix it together, massage the meat
Rest the mutton for marination for an hour
For Kala masala Preparation
Kanda-khobra vatap
-Place 1/2 a coconut on the fire, roast it till nice and charred
-Take 2 onions medium sized, place it directly on the flame, roast it till the onions sweat and turn translucent and pink
-Roast 6-7 cloves of garlic, along with an inch of ginger on the direct flame for not more than 2 minutes
-Let these ingredients cool down, then grind it into a fine paste along with some water, 4 Green chillies and 1/4 cup of freshly chopped coriander
For Spice Mix / Garam masala
Roast the following these spices till they release an aroma
-2 Star Anise
-1” Cinnamon
-2 Black Cardamoms
-1 tbsp Coriander Seeds
-3-4 Green Cardamom
-10-15 Peppercorns
-6-7 Cloves
-1 Mace
-1 tsp of Fennel Seeds
-1 tsp Cumin Seeds
-A small piece of Nutmeg
-1 tbsp of Stone flower
-After roasting these spices for a minute, Add 1 tbsp Sesame Seeds
-Shut the flame and add 1 tsp of khus khus/poppy seeds
Grind this to a fine powder after cooling the roasted spices
Boil the marinated meat in pressure cooker along with water, give it 4 vessels
For Gravy
-Heat 1/2 cup of Oil
-Add 2 medium sized onions finely chopped
-Sauté till onion is soft and translucent
-Add 1 tsp of Ginger-Garlic-Coriander Paste, sauté it for a minute
-Add Spices: 1/2 tsp Turmeric Powder, 2-3 tbsp of Red Chilli Powder, 1 1/2 tbsp of Garam Masala
-Add the cooked mutton without the water
-Fry the meat for a minute with all the spices
-Add the Onion-Coconut paste (Kanda-khobra vatap)
-Add a cup of the stock in the mutton
-Mix well
-Cover and cook on a low flame for 5-6 minutes
Serve the stock like an Alni/soup add some freshly chopped coriander and bring it to a boil before serving.
Serve Kala Mutton with some garam bhakri.
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Produced by- Shashank Alshi, Shivani Jaiswal & Team
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14 янв 2024
