ARSALAN MUTTON STEW
When Nawab Wajid Ali Shah settled in Bengal during his exile, he brought with him the rich and flavorful Mughal culinary traditions, which have left a lasting impact on Bengali food.
One of the best places to experience Mughlai cuisine in Kolkata is Arsalan, renowned for its biryanis and curries, it has a special place in the hearts of food lovers. Out of all their delicious dishes, my absolute favorite has always been the mutton stew. I used to order it regularly at home because it's just that good.
It’s this love for mutton stew that led me to recreate this dish at home. After several attempts and lots of experimentation, I finally got it right!
My version of mutton stew tastes just like the one from Arsalan, only less oily. The tender, flavorful mutton pairs perfectly with biryanis, naans, pulao, and tandoori rotis, making it a new family favorite.
I am thrilled that I can now make it at home, and I am proud of how well it turned out.
Happy to report, it has now become a family favourite.
Do give it a try!
ARSALAN MUTTON STEW
Mutton 1.5 kgs
Mutton fat 200 gms
For the dry spice mix:-
Jaiphal - 1/8th piece
Javitri - 2
Poppy seeds - 2 tbsp
Cashew nut -15
Big black cardamom - 2
Green cardamoms - 10
Cloves 12
Cinnamon - 3 inches
Kebab chili - 20 pieces
Make a powder of the above.
Mutton marinade:-
Onion cut into chunks - 850 gms
Garlic roughly chopped - 1/3 cup
Ginger roughly chopped - 1/4 cup
Whole red chillies - 15-20
Bay leaves - 6-7
Black pepper whole - 1 tbsp
Salt 1.5 tsp or to taste
Turmeric 1/2 tsp
Red chilli powder - 2 tsp
Curd - 3/4 cup
Ghee 1/4 cup
Marinate the mutton with the above and the dry masala for at least 4 hrs or better over night.
Then put on gas and cook on high for 5 minutes. Turn the gas to the lowest setting and let it simmer covered for 2 hours. Stir every 10 to 15 minutes to make sure it doesn’t stick. There should be enough liquid to not need any water to be added. Incase it dries too fast, lower the gas further and add a cup or two of water. The mutton should be falling off the bone and the onion would have melted away when almost done.
Add:
1 tsp rose water
1/2 tsp Keira water
2-3 drops of meetha ittar
2 tbsp sugar
Keep simmering for another 20-30 minutes.
Serve hot with biryani, pulao, naan or tandoori roti.
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15 июн 2024
