Bada Elaichi Based Mutton Curry

Bada Elaichi Based Mutton Curry

The tea shop where I usually have my morning tea is located right opposite to the mutton shop from where I buy meat.In the mornings, usually when I reach the tea shop the mutton pieces are hung in the shop and the smell wafts through the fresh morning air.When buying mutton, I usually step out of the tea shop and land up buying mutton and then make the walk back home.After almost couple of years of buying mutton, the guy has become acquainted with my choice of meat.

So, I got a few Mutton Shanks and Ribs pieces, approximately 500 gms and marinaded the meat in a acidic solution. Usually I use papaya paste as the marinade, but for this I used some vinegar.Also,the spices used in this menu is limited to Bay leaf,Black Cardamon and Cinnamon stick.Ghee is supplemented at the end.In the end the Black Cardamon and Ghee permeates adds a vitality to this dish.

Marinade:

• Mutton - 500 gms
• Turmeric Powder - 1.5 tsp
• Vinegar- 3 tsp.
• Salt - to taste
• Vegetable Oil - 2 tbsp.

Procedure:

• Dry the mutton pieces and ensure that it is devoid of any moiture/water.
• Mix all the above ingredients and put it in a refrigerator for 10 hours.The time allocated for marination depends.If you have the time then keep the marinade aside for long hours.But keeping mutton for 2 hours in the open should ideally suffice.It is generally said,the longer the duration of the marinade,the more tender the mutton becomes.

Cooking:
Mutton Marinade:

• Onion - 500 gms.Made into longitudinal slices.
• Garlic - 6-8 cloves.Crushed
• Ginger - One 1 inch slice.Crushed.
• Vegetable Oil - 4 tb sp.
• Melted Ghee - 2 tb sp.To be added at the end.
• Sugar - 1.5 tsp
• Salt - To taste.

Powdered Spices:

• Coriander Powder - 2 tsp.
• Kashmiri Red Chilli Powder - 3 tsp.For the colour.Kashmiri red chilli goes not add to the spice quotient.

Whole Spices:

• Bay Leaf - 1
• Black Cardamon - 3
• Cinnamon Stick - One 2 inch piece.

Procedure:

• Heat the vegetable oil meant for cooking in a kadai/wok.
• Once the oil gets hot, add the Whole spices.
• When the spices starts to sputter and release their aroma add the crushed ginger and garlic.
• Add the sliced onion when the ginger-garlic release their smell.
• Increase the heat to high and continue stirring the onion so that they dont get burnt.
• Add the sugar for caramelization.
• Continue stirring till the volume of onion reduces and turns brown in colour.This should require 10-15 mins from the point of adding the onion.
• Add the mutton marinade and continue to stir under high heat.
• 3-4 mins after adding the mutton marinade, add the powdered spices. The Kashmiri red chilli powder will give a brilliant red colour to the dish.
• Gradually the moisture from the marinade will get reduced and the mutton pieces will tend to stick to the kadai.At this time, add 100 ml of warm water.
• Reduce the oven to low and put a lid on the kadai/wok.
• When the mixture turns to simmer, remove the cover and check the salt quantity.If required(and to my guess salt should be required), add some salt.Stir the mixture well.

For Pressure Cooker Cooking(40-45 mins):

• Transfer the entire contents from the wok/kadai to the pressure cooker and add some more warm water if required.Let it be pressure cooked for 40-45 mins for succulent tender meat.At the end, open the pressure cooker cover, and add 2 tb sp of melted ghee.Give a final stir and serve.

For Covered Cooking(1.5 - 2 hours):

• Add some warm water and cook covered. Check regularly and stir the entire mixture at 12-15 mins interval.Add more water if the mutton pieces tend to stick to the bottom.Repeat this process until you get soft,succulent meat.Top it up with ghee which will leave a lingering ghee and garam masala induced flavour in the dish.

The end result should be a dark brown, thick and dense curry.Serve with paranthas.