Mum and Dad are away for the weekend. So my brother and I have this part of the house to ourselves. A potentially dangerous situation, I respect my parents' risk-taking potential.They don't take such a risk often, only sometimes. And those rare occasions mostly make theme regret. But that's another story. This time around, it's been 36 hours since they left and yet everything is just fine I mean nothing's broken, the kitchen looks clean, reasonably clean, no ones had to try to breakdown doors or no passerby has stopped in their tracks bewildered by anguished shrieks coming through the second floor window. We've been good children. We haven't quarreled, he hasn't hung by my hair nor have I sat on him threatening to throttle him under my weight. No name calling eitheis. This is when Mum smiles a proud smile. To top it all I made this delectable mutton dish last evening on my brother's request and he complimented me on it. Unbelievable...true but. However I was so happy with the outcome of last evening's kitchen feat, I could wait to share it with you guys.
The dish is alled Hara Gosht. Yes because it is green in colour. It has no onions, garlic or ginger. A few spices. Loads of green. And some khoya to give it a beautiful creaminess. I loved it. And I am sure so would you. In fact, if you haven;t planned your Sunday dinner yet may be you should try this tonight.
Mutton: 750 g
Mustard oil
Asafoetida (Hing): 2 tsp
Coriander powder: 1 tbsp (heaped)
Fennel seeds (coarsely ground) - 11/2 tbsp
Vinegar: 2 tbsp
Minced raw papaya: 2 tbsp
Coriander leaves : 250 g
Mint leaves: 100 g
Green chilies: 5-6 (or according to taste)
Khoya (grated): 2 tbsp
Salt to taste
Method
Marinate the meat with minced papaya and vinegar for two hours.
In a mixer, make a paste (with little or no water) of the coriander and mint leaves and green chilies.
Heat oil in a pan and once it begins to smoke, reduce heat and a few seconds later add the fennel seeds and the asafoetida.
Once fragrant, toss in the meat, turn up heat and fry the meat until it turns brown. Also add the coriander powder at this stage.
Add the coriander-mint-chili paste and keep frying on high heat. Add salt too. Scrape out any bits sticking to the bottom of the pan.
Finally add 200 ml hot water, bring to a boil, reduce heat and let it cook covered until meat softens. You can also pressure cook the meat for about 25 minutes and then simmer till they are tender.
Finally add khoya, mix well and let it simmer for another 5 minutes or so.
is there a non-dairy replacement you could recommend for the khoya? Also, the minced raw papaya, is that ripe or green papaya?
ReplyDeleteHi, You could leave out the khoya completely if you want, or you could use cashew nut paste instead. And yes I mean green papaya...it helps soften the meat.
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