Papa’s Mutton Curry

Even as a child my life revolved a lot around food and I have a lot of memories associated with it. But everyday these memories get more distant and are almost forgotten. However often after after seeing a picture of something delicious or talking to a friend the memory is triggered with a fresh wave of nostalgia. So when a few days ago a fellow blogger, friend and book lover Nishant published a very tempting recipe of “Bhunna Ghosht Masala” on his fabulous blog. It brought back a lot of childhood memories of my dad cooking Mutton for us on the weekends.

Processed with VSCOcam with f2 presetMy father was a huge a foodie and ofcourse I was daddy’s girl. While my brother was my mother’s favorite. I inherited not only his looks but also the love of food, history and cooking from him. I remember rainy days when we would make his signature Kanda Bhajiyas and Chai (tea) and  tell us stories of the lost Mughal empire.

Processed with VSCOcam with c1 presetAnother dish that he made really well, which I loved was “Mutton Curry”. Since my mother is a hardcore vegetarian and never even ate Eggs, it was my father’s job to make us carnivores, and he did an excellent job of it. Cooking “Mutton” was an elaborate ceremony in our house with my father playing some ghazals by “Mehdi Hasan” on our clunky old tape recorder while he enjoyed his drink. And my brother and I pretended to do our homework, anxiously waiting for the Mutton to be ready.

1-IMG_9138He would spend considerable time sauteing (Bhuno) the mutton as according to him that is what gave it the flavor. He would make the mutton very watery and then pour it in huge glasses for my brother and me. We would drink the soupy gravy with him while he enjoyed his drink, and my mother made Chapatis for dinner. Sometimes if my mother wasn’t looking he would add some booze in the Mutton just to give it an extra kick, and we enjoyed all of it.

Processed with VSCOcam with c1 presetNow after all these years when I am so far away from home, and my father can barely get up from bed, these memories have almost been lost.  So when I saw Nishant’ s post and a friend coincidentally brought me some Goat meat, I just could not help but recreate this dish again. It is a very hearty dish and takes some time to make as Goat is a little tough to cook but when cooked well it melts in your mouth. It is a shame that Goat isn’t very easily available in Perth because these memories are unique and should not be forgotten

Recipe (Cooking time 60 minutes in a pressure cooker, serves 4)

500 gms Goat meat cut into cubes

2 – 3 Potatoes cut into chunks

2 large Onions finely chopped

1 large tomato finely chopped

1 green chilli finely chopped

2 tsp Ginger/Garlic paste

1 tsp Turmeric powder

1 tsp Red chilli powder

Salt to taste

2 tbsp Yogurt (at room temperature)

Freshly chopped Coriander

1 tbsp Ghee/Vegetable oil or Mustard oil

For the masala

4 Cardamoms

2 dry red Chillies

4 Cloves

6 – 8 dry black Peppers

1 tbsp dry Coriander seeds

1 Star anise

2 tsp Cumin seeds

1 inch Cinnamon stick

Clean and wash the mutton pieces and keep them aside.

Dry roast all the ingredients of the masala in a pan, making sure they don’t burn. When you start smelling the delicious aromas of the species, turn off the gas. Cool and grind to a very fine powder.

In a pressure cooker or a thick bottomed pan add the Ghee/Oil and let it heat up. Add the Ginger garlic paste and the chopped green chilli. Add the chopped Onion and sauté till translucent.

Add the Mutton; lower the gas to a medium flame and sauté the mutton with the Onion for almost 10 minutes, occasionally stirring.

Now add the ground dry spice mix that we made earlier, and sauté for another 10 minutes till the meat is coated really well in the masala. This process of sautéing the meat is a crucial one for the meat to cook well.

Add the chopped Tomatoes, Yogurt, salt, turmeric, red chilli powder, Potatoes and sauté for another 10 – 15 minutes till you see the Oil leaving the sides of the pan. Now add 2 – 3 cups of water and cook for 30 minutes in a pressure cooker or till done. The mutton should be tender and fall off the bone.

Sprinkle the Coriander and serve with hot chapatis or plain boiled rice.



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