This is a hot mutton preparation cooked with whole garam masala, red chillies, onions & yoghurt it is similar to a classical roganjosh but hotter. Ingredients for six portions Mutton - Mey Selections North Ronaldsay Mutton Leg with bone cut if possible ½ kilo plus the bone. Cut into 2cm. Pieces. Onions - Four to five medium finely sliced and browned in 200Gms. Of ghee or sunflower oil. For browning refer to recipe for “Vaghaar.” Remove the onions and transfer the ghee or oil into a casserole for cooking the lamb. Cinnamon - Two one to one & a half inch pieces. Cardamom - Five to six pods cracked at the top. Always split or crack the cardamom at the tip by holding it at its base and pressing the tip against the table top. This will ensure that it does not burst when you fry as well as give you a better flavour. Do it always. Cloves - Four to five Pepper - Four to five corns Mace - One or two. Red Chillies - Eight to ten large ones broken or cut into small bits. Do not go for small bird chillies as the dish will get too hot. Fry these in the same fat for two minutes on medium heat or until just getting a little dark brown but not allowing them to go black. Place them with the onions. Ginger & Garlic Paste - Two tablespoons. Tomatoes - Four to five medium chopped. Otherwise use a can of 250Gms peeled. Yoghurt - Greek type or thick fresh. 200 Gms. Coriander - One to two tablespoons chopped. Potato - One large, boiled, cut into cubes, fried and arranged on top before serving. Eggs - Two to three boiled, cut into wedges and arranged on top before serving.
Method Reheat the oil in a casserole until it forms a haze and add the whole spices. Saute for a minute or so until you see them swelling and changing colour. Add the mutton and turn the heat to maximum. Stir once well and level out the mutton. Do not keep stirring as the pan will cool down but occasionally. Saute well until the mutton is browned well on all sides. Lower the heat to medium. Add the ginger garlic paste and saute for a further five to six minutes. Cover the pan and cook covered up until the mutton is half cooked. Stir from time to time to prevent sticking at the bottom. Do not worry though if you see the bottom of the pan with a brown film. Add the tomatoes, salt and continue cooking until the tomatoes are mashed and form part of the gravy. Puree the fried onions, the red chillies with the yoghurt in a blender and add to themutton. Check seasoning and cook first uncovered for some time and then covered until themutton is tender. Check the seasoning and add the coriander. Remove & serve with the garnish as above. The mutton should ideally be a little dry but keep the gravy thick anyway. Hints If the oil on top is too much skim it off the top and save it for another mutton dish to be cooked at another time. Always select Mey Selections North Ronaldsay Mutton as this will negate the need to trim and trim off any fat, required before cooking Indian food. Marinade the mutton with the ginger & garlic paste overnight if you have the time or if you like it. If, after adding the mutton to hot fat you find the bottom of the pan burning too rapidly, add a couple of tablespoons of water, scrape with a wooden spoon and continue cooking. I personally prefer cooking with wooden tools but use what you like and what is practical. Khadey Masaley Ka Gosht will go best with chappaties or parathas. Recipe by Cyrus Todiwala, Chef/Patron, Cafe Spice Namaste.