In summer, I usually reduce consumption of red meat due to the hot climate in India. Red meat being rich with high percentage of protein and fat, is difficult to digest; specially during summer when the average temperature doesn’t go below 35 degree Celcius for a couple of months. But in spite of these digestion difficulty possibilities, sometimes it becomes impossible to refrain from cooking something new when it clicks in my mind! Last weekend, I thought of a very new and different recipe with mutton and incidentally that dish turned out to be one of the most memorable dishes I have ever cooked till date. So, let me cut it short and take you to that recipe straightway. A must-try for all the meat-lovers!
Take 700 gm of mutton cut into slices (with bone) in a bowl and add one cup of red wine vinegar in it. Mix with hand and keep aside for at least an hour.
Fry the onion
Take 2 tbsp of refined oil in wok and fry a cup of thinly sliced onion until they become dark brown. Once fried, remove from heat and keep aside. Discard the oil in the wok.
Fry the mutton
Take half cup of fresh refined oil in the wok and shallow fry the marinated mutton pieces until brown. Be cautious about the oil droplets bursting out of the wok while you fry the mutton. Wear a dress that would cover your hands and body. Once frying is completed, keep the mutton pieces aside.
Cook the curry
Keep to reuse 3 tbsp of the leftover refined oil used for frying the mutton and discard the excess oil from the wok. Add 3 tbsp of regular butter into the wok. After few seconds, add 2 dried red chillis and stir fry for few seconds. Then add 1 tsp of ginger paste and 1 tbsp of garlic paste followed by 3 tbsp of crushed black pepper and 1 tbsp of crushed white pepper. Stir fry quickly. Add one slice of peeled green mango. Stir fry again for few seconds and then add the mutton back to the wok. Stir fry for couple of minutes. Then add 4 medium sized onions cut into halves or 2 large onions cut into fours followed by one whole tomato, 1 inch cinnamon stick, 1 cardamom pod, 1 clove and a pinch of crushed nutmeg. Stir to fry and mix well. Remove the wok from heat and get a pressure cooker ready. Transfer the whole content of the wok to the cooker. Then add enough amount of water to the cooker to submerge all the mutton pieces. Cover the lid of the cooker and turn on the heat. Let the mutton cook tentatively for double of the time that it usually takes to turn soft. If usually it takes 10 whistles then you might need 20 whistles to cook it. This is because, due to shallow frying the mutton, some fibrous parts of the meat become hard. To soften it back, it requires more cooking than usual. The question may be raised – “Then why should we fry it to make the task difficult as we are anyways boiling it?”. Well, the answer is hidden in the meat itself and is revealed when you take a bite once it is served. Shallow frying the meat adds a magic to the surface of the meat that makes it considerably different than just boiling it.
Once the mutton is cooked, again bring the whole thing back to the wok along with the water from the cooker. Turn on heat and let the water boil. Once bubbles start popping up, add a few coriander leaves, 2 tbsp of tomato sauce and 2 tbsp of fresh cream into the wok and mix well. Then adjust the salt and sugar. Now let the water evaporate and let the curry thicken. Once the oil starts separating out, the color of the curry truns darker brown. Remove from heat.
Garnish and serve
On a serving plate, put the mutton pieces, pour the thick curry on it, put some of the onion chunks at one side, put a portion of the fried onions on another side. Garish with fresh coriander leaves and a slice of green mango. Serve hot immediately with steamed rice or any common Indian bread like Chapati or Paratha.