‘Niramish’ mutton, a Bengali-style mutton curry cooked without garlic and onions is a perfect accompaniment to your steaming khichuri.
Ingredients:
– Mutton: 1kg
– Hung curd: 4 tablespoons
– Ginger paste: 2 tablespoons
– Grated ginger: 1 tablespoon
– Green chilli paste: 1 tablespoon
– Kashmiri red chilli powder: 1 tablespoon
– Red chilli powder: 1 teaspoon
– Turmeric powder: 1 teaspoon
– Garam masala powder: 1 teaspoon
– Bay leaves: 2 large
– Whole dry red chilli: 1
– Cinnamon stick: 1
– Cloves: 2
– Cardamom: 2
– Nutmeg (jaiphal) powder: 1 teaspoon
– Fennel (mouri) powder: 1 teaspoon
– Mace (joitri): ½
– Asafoetida (hing): 1 teaspoon
– Potatoes, cut into halves: 8
– Tomato cut into halves: 4
– Slit green chillies: 2-3
– Mustard oil
– Ghee
– Salt
– Sugar
Recipe:
– Marinate mutton with hung curd, ginger paste, green chilli paste, Kashmiri red chilli powder, red chilli powder, turmeric powder, fennel powder, salt and sugar. Cover and leave for minimum one hour or preferably overnight
– Marinate the potatoes with salt and turmeric powder and deep fry in mustard oil until golden brown. Keep aside, draining excess oil
– In a kadhai or pressure cooker add mustard oil and ghee (70:30 ratio) and heat well
– Add bay leaves, whole dry red chilli, cinnamon, cardamom, cloves and mace. Temper well
– Add hing, mix well with the other spices and temper
– Add grated ginger next and saute for another 1-2 minutes
– Now add the marinated mutton and give a good mix. Turn the flame high and cook for 5-8 minutes, occasionally giving a quick stir
– Lower the flame, add the nutmeg powder and mix well with the meat and spices
– Cover the cooking utensil, keep the flame low and start the koshano (slow cooking on a low flame to cook and seal the meat) that will approximately take 30 minutes. Point to remember, if you are doing it in a cooker, keep it loosely covered with the lid in interim periods
– Add desired amount of water, tomatoes and seasoning and pressure cook for 2 whistles
– Open the lid and add the potatoes. Check final seasoning, close the lid and cook for another whistle
– Add some ghee and the garam masala powder on the top and serve piping hot