The holiday and Mom's style Mutton

Hey guys ..... Like i said earlier, early this month I was home and what a blast it was. Basically the reason for being home was , my Nani who was of course a rock star and adored me and for course all the other kids, passed away on 2nd June 13 years back. Since then , every year we have a puja on the day and the whole family gets together to remember her fondly and just bond and have a good time together. I am sure that's what she wanted. We don't mourn her, we just celebrate life they way she did everyday that she was alive. I must tell you she was a true fighter and a very strong woman.

So there i was, since work was easy and allowed me to travel back this year. Everyone from my mothers side had come over so the house was buzzing with kids and my Mama i must mention him... become a kid along with us. So we would sit at the dining table and gossip all day and just eat and eat and eat some more. The puri, dum aloo and jalebi in the morning , the samosa and chaat in the evening, the mutton everyday except the day of puja.

Yes guys, i just mentioned mutton, cause i am finally posting the recipe of mutton made by Maa. Actually mom is taught it to my Cousin Miss Molly Singh and that girl boy i tell you makes it even better than mom. I have tried to replicate it a million times, but have never succeeded. So I sat down with her, and finally wrote down the ingredients and the process. Follow it and i hope you Guys will do a better job than i do, but then i have eaten the original so i am being overly critical about what i make.

Maa's style Mutton Curry - Chef and Recipe Molly Singh (Thank you behna)

What you need:

Mutton 1kg
Onion 700 Gms
2 full Garlic
1 1/2 inch Ginger
12 whole Gol mirch (black pepper)
2 Badi elaichi (Black cardamom)
3 Choti Elaichi (green Cardamom)
1/2 grated Jaiphal (nutmeg)
2 Javitri (Mace)
1tsp Haldi (turmeric)
1 1/2 inch Dalchini (Cinnamon)
10 -12 Laung ( Cloves)
1 1/2 tsp Jeera ( Cumin)
4-5 Whole red chilli's
2 Tejpatta ( Bay leaf)
Salt to taste

What you need to do:

Make a paste of all the spices in a blender. That should leave you with just Mutton and Onions. Now finely chop the onions and keep it aside. Add a Tbsp of mustard oil and a pinch of red chilli powder to the mutton and leave it aside.
Now take a Kadhai , and add mustard oil to it and add the onions and some salt. Lower the flame and cover and cook for 15-20 minutes. The onion will release the water, once that's done increase the flame and brown the onions. (you can adjust the time according to the way you see the onions shaping up, Please keep checking in between so that it doesn't burn or stick to the pan). Now that the onions are brown add the spice paste to it and cook on low flame till the spices are cooked. You can add very little water in between so that the spices don't stick to the kadhai.
While you are doing this, take another pan , add a little mustard oil to it and season the oil a bay leaf, a few garlic cloves. Remember to add only a little oil say 2 tbsp, as the mutton too as some oil. Fry it on a high flame till its all brown say for 5 minutes then lower the flame and cover and cook stirring in between every now and then. This way you can cook the spices and the mutton together and separately.
When the spice is cooked and ready and the meat by now will have released all its water and also slightly cooked in it. Add it to the spices along with the water released from the meat and cook together till the meat is done. You can adjust the amount of gravy by adding water and salt to taste. My suggestion, keep a very thick gravy. Garnish with fresh Coriander.

                  The Meat lovers Who are always ready for a meal on hearing its cooking.

Enjoy.


Note: 

• Your cooking time of the meat will depend on the quality of the meat. If the size of the Goat is big its going to take a long time, but trust me do not use a pressure cooker. Use a high flame only where its mentioned by me. Have patience. Its yum.
• Serve it with Kachumbar( finally chopped, onion, tomato and green chillies, and mixed with salt and lemon juice. You can adjust the dressing as per your taste.) and Rice or Chapatti.
• The same recipe can be followed with Chicken.  Just make sure that this time when you fry the chicken separately you do it only when your spices are ready and chicken takes very little time to cook. So all you need to do is brown it and then cook it with the spices.