This is one of those recipes which made me excited the moment I read it on Sikandalous Cuisine. The process was damn innovative and the look was ever so drooling! I waited anxiously for the weekend and then immersed into it!
This is how Ruchi Airen’s original version looked like:
She had not mentioned the exact ingredients in her recipe so I went by my own, basis my limited experience and also made some changes in the recipe. And thankfully it came out really well – the flavour was like we have never had befoe and even the texture of the curry was new for us! All in all, it was worth all the efforts. The flavours of raw mango, onions, chillies, garlic and most importantly the smoking process all combined into a delightful dish – one which has a very special flavour. Do give it a shot folks!
1 kg Mutton (I got the shoulder area) Cut into small pieces
4 medium sized onions – sliced evenly
1 pod of garlic (chopped into pieces)
12 green chillies (the spicier the better)
12 whole red chillies
2 small sized raw green mangoes
2 tsp Panch Phoran (Combination of Fennel, Mustard, Nigella (Kalaunji), Cumin and Fenugreek seeds)
A big pinch of Heeng
1 tsp Dry Pudina Powder (I didn’t have fresh pudina that is why this alternative)
2 tbsp Gur (Jaggery) Powder
2 tbsp Mustard Oil
1 potato (cut into 6 pieces)
Salt as per taste
For the Marinade:
1 tsp Turmeric powder
1 tsp Zeera Powder
2 tsp Salt
1 tbsp mustard oil
1. Marinate the Mutton overnight with Haldi, Zeera Powder, Salt and Mustard Oil
2. Dry Roast the sliced onions, Chopped Garlic, Sliced Green Chillies, Whole Red Chillies, Chopped Raw Mango and Panch Phoran one by one in a kadhai slowly and surely! And let the aroma engulf you, the kitchen and everybody around you
3. Now swirl some water in the pan used for roasting to collect all the smoky tidbits! Let them cool and then grind above ingredients into a thick paste using this smoky water & keep aside.
4. Heat the mustard oil, add hing, then the marinated mutton and Bhunno the mutton for 15 minutes till it accquires a nice brown color.
5. Now add the Smoky Paste and Bhunno for another 5 minutes.
6. Add 3 cups of water, give it a boil, cover and let it simmer on very low flame for 20-25 minutes till the Mutton pieces get really tender
7. Now add the Gur and dried Pudina powder to the curry and let is simmer for 5 more minutes.
8. The dish is ready to be devoured with hot tawa rotis & steamed rice.
9. Thank Ruchi Airen first and then me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…