Delicacies of the past- royal regalia episode
While I also have to wait for sometime now to post few of the recipes from the Rajasthan
episode, it was always there in the mind to back up the earlier posted blogs with some fantastic
recipes.
Hara Mutton
1 kg shoulder of lamb
3 medium red onions
½ cup refined oil
1 bunch of fresh spinach
1small bunch of spring onion
1bunch fresh coriander leaves
2tbsp green chili paste
1tsp turmeric powder
1 ½ tsp coriander powder
1 tsp cumin powder
3 tbsp ginger-garlic paste
5 green cardamom
2 black cardamom
1 inch piece of cinnamon stick
2 bay leaves
5 cloves
2 tsp lemon juice
Salt to taste
For the preparation:
Debone the lamb, remove sinews and extra fat, cut into 1 ½ inch pieces. You can also ask your
butcher to do the same for you. For extra flavour, you can also prepare the lamb stock with the
bone by simmering it for 2-3hours with few onions, carrot, bayleaf and peppercorn.
Peel and chop the onions. Clean and wash spinach, spring onion and coriander. Blend them
using small amount of water until smooth. Remove in a bowl and add the green chili paste.
For the cooking:
Heat oil in a pan; add both the cardamoms, cinnamon and bay leaf. As soon as it starts
crackling, add chopped onions and fry until light golden. In order to enable onion release water,
add pinch of salt which is hygroscopic in nature.
Next add cubes of mutton and some salt and stir fry on medium heat until surface of lamb has
all browned. At this stage add ginger-garlic and fry for another 2 minutes.
It is the time for the masalas do the wonders now, add all the powdered maslaas and fry until
each of the mutton cubes are well coated with the blend.
Check the doneness of the mutton, add little water/ mutton stock and simmer until mutton is
almost done. Stir in the green paste from the bowl (spring onion, spinach, coriander and green
chili paste) and simmer for another 2-3minutes until mutton pieces are well coated with the
paste. Check seasoning, sprinkle lemon juice and mix well. Serve hot
The other interesting recipe which is unique and little difficult for the moderate palate is laal
maans. It challenges even the fiercest supporters of authentic spicy food.
1 kg leg of lamb
20 red Rajasthani chili
½ cup refined oil
3 medium red onions
1 whole garlic pod
5 green cardamom
3 black cardamom
1 tsp cumin seeds
1 cup thick curd
3 tsp coriander powder
1 tsp turmeric powder
Salt to taste
For garnish
Coriander
Ginger
For the preparation:
Clean the lamb, remove excess fat, cut into 1 ½ inch cubes on the bone.
Remove stems from the chilies, slit open in half and remove seeds. Soak in warm water for
10minutes. Blend to obtain smooth paste.
Peel and crush garlic. Peel, wash and finely slice onions. Peel and cut the ginger into julienne
(matchstick size). Wash and chop coriander.
Toast the cumin in a dry pan until lightly colored and aromatic, immediately transfer to a cold
surface. Crush it into fine powder using a pestle.
Whisk curd in a bowl, add cumin, coriander and turmeric powder and whisk again lightly to mix
everything.
For the cooking:
Heat oil in a deep bottom pan, add garlic and sauté for 2minutes until lightly colored and
aromatic. Add sliced onion and both the cardamoms and fry for 8-10minutes until onion is
golden brown.
Next add mutton cubes and salt, stir for 8-10minutes until the pieces are lightly colored. Add
the yogurt mixture and simmer until most of the liquid has evaporated.
Check doneness of lamb, add enough water to cover the lamb and bring to simmer. Cover with
a lid, stirring occasionally to make sure that it is not sticking to bottom. Check for doneness
again, it should be tender and the gravy should be thick. Adjust seasoning and remove from
heat.
Garnish with chopped fresh coriander and ginger julienne and serve on the bed of chapatti as
tradition would suggest. Few people would crush some crispy poppadum on sprinkle on top of
mutton.
Tags: chicken, bhatura, curries, chana, gosht, balti, dosa, indian curry, roti, sambhar
