I wouldn't call myself a great cook, but yes I love to experiment. With a more than willing bakra in my husband, I find myself doing so pretty often. There came one day when I was just fed up of all the recipes and the mixing n matching of ingredients. I wanted to do something that was totally new and totally my creation. For starters, I need a base and decided to use all those ingredients which I consider to be my favorite. And that was the birth of this dish. I used mutton, but you can use chicken. This can be made in the gravy as well as dry variety.
On coaxing from my mother, I sent in the recipe to the Daijiworld weekly publication and actually won a contest for cookery. The prize was a Rs 2000 odd worth gift hamper from Bon Masalas. I got a whole range of ready to cook pastes for chicken, mutton, fish, pork, rice and vegetables. Plan to have a Bon Masala day soon and will let you know how the masalas are. Till then, if any of you decide to try this dish. Do let me know what you think...
The BON masala hamper
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The unfortunately-printed-in B/W clipping from Daijiworld Weekly
Ingredients for a kg of mutton
For marinade
1 tsp chilli powder
½ tsp jeera powder
¼ tsp haldi
1 heaped tsp of coriander powder
To grind – Masala 1
4 large onions
7-8 dry red chillis
1/2” piece of cinnamon
4 cloves
To grind - Masala 2
3 large tomatoes
¼ bunch coriander leaves
5-6 cloves of garlic
½” piece of ginger
Other ingredients
1 large onion sliced
1 tsp of garam masala (you can adjust to taste)
½ cup oil
Water
Salt to taste
Fresh coriander leaves for garnish
Optional: 5 tbsps thick curd
Method: Marinate mutton in all the powders of the marinade and keep aside for an hour. Grind Masala 1 and Masala 2 and keep them aside. In a pressure pan, heat the oil and fry one sliced onion till it is brown and crisp. Add masala 1 (onion paste) to this and fry well. When the onion paste begins to cook, add in masala 2 (tomato based). Mix together and allow it to cook till the raw smell is gone. Add in the marinated mutton and stir fry for a while. Let the masalas coat the meat well.
At this point, add in required quantity of water. This dish can be made semi-dry or a gravy. The water added should be according to your preference. Add salt to taste, close the pressure pan and cook till done usually around 20 minutes.
Once you open the pan, place it on simmer for 5 minutes. In the case of a dry dish, mix in the 5 tbsps of curd and allow to cook for some time. Sprinkle 1 tsp of garam masala on top, mix well and simmer for a minute. Garnish with fresh coriander leaves. Serve with plain white rice, ghee rice or with chapathis
The final gravy dish
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