Tuesday, 16 August 2011

"KAALA"Mutton (Party Menu)

This recipe is from Maharashtra. I tasted this at a neighbour’s place in Mumbai. The colour of the dish is black. Hence the name!


INGREDIENTS:
Mutton: 500 g
Onions: 2
Coriander leaves: 100 g
Garlic: 10 pods
Ginger: 1” piece
Asafoetida: 1/4tsp
Chilli powder: 1 ½ tsp
 Dry coconut/copra: 1/2cup
Star anise: 1
Bay leaf
Turmeric powder: 1/4tsp
Lime: 1/2
Oil: 3 tbsps
Salt to taste
kantha lasoon masala: 2 tsp(literally translates as onion garlic masala, used extensively in Maharashtrian cuisine, garam masala can be used instead of this)

METHOD:
Grind half the coriander leaves with a few pods of garlic & ginger to a fine paste. Keep aside.
Heat 1 tbsp oil in a pan, fry copra & sliced onion, till brown in colour. Grind with remaining coriander leaves, garlic & kantha lasoon masala/garam masala.
In the same pan, heat 1 more tbsp of oil, add asafoetida powder, ground green masala & fry well.
Add mutton pieces, sauté till it changes colour. Pour enough water to cover mutton. Cook till done.
Alternately, pressure cook mutton for 10 minutes.
Again, in another pan, heat remaining 1 tbsp oil, fry star anise, bay leaf & ground copra masala.
Add chilli powder, turmeric powder.
Put into the mutton.
Cook till gravy thickens.
Squeeze juice of half a lime.
 Serve with Naan, parathas or pulao.

The copra & onion should be fried dark brown. That gives the dish the black colour.

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