Kaccha moshla gosht

 

Mutton.

The word itself is potent enough to make a bengali smile from ear to ear. And why not? Afterall mangsho bhaat on a sunday is an emotion allmost all embrace. Bengali men have always had the prevailing tradition of queing up at meat shops, on sunday mornings to pick up the cut lf their choice. I am glad the tradition still continues.

Even though health and wealth factors have konda made this once a month routine for many, but thedeep affection still persists. By the time the clock has struck afternoon, the air of these lanes inhabited by these Bengalis are redolent with the aroma of spices and meat cooking together, and the whistle fulfills their need for music. And once you open the cover, the red oil floats on top. Ah, I am salivating at the mere thlught lf this. All i need is gorom bhaat, a sliver of Gondhoraj and half an onion. And I am a happy man!

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Co-incidentay my comback post after a week coincides with the last post of the year. Bingo bongo's: it is a mutton recipe. But surely not the usual red one we all have been drooling about. This is a tad bit different. But hello, such gastronomic experiments are the essence of happy life. This entails a llt of time and some patience, but as always minimal effort. Keep your calm, time to cook now!!

1. Cube mutton pieces ( I prefer with bone and and some fat is essential).  Peel and quater 2 potatoes and submerge them in water. Keep aside.

2. Dry roast in a pan & pulverise the following in a  blender: 10 fm coriander seeds + 5 gms cumin seeds + 5 gm black peppercons.

3. We need about 1.5 cups sliced onions+ 2 tbsp chopped ginger + de-stalk wash and alice into half 6 green chillies. In a small bowl dissolve 1tsp saffron threds in 2 tbsp warm water.

4. In a medium size bowl, marinate the mutton cubes  for atleast an hour with 1 cup yoghurt (the thicker, the better) + pulverises spice powder + salt.

5. I used a clay pot. Youcan use anything of your choice.  Pour in 75gm ghee or clarofied butter + 75ml mustard oil on medium high flame. Once they start fumong, reduce the heat and allow them to cool a bit. Time to throw in 3 dry red chillies (broken) + 5nos green cardamom (crushed) + 1no black cardamom (crushed)+ 5no cloves + 1" cinnamon stick+ bayleaf 2no + a hint of mace. 

6. Once aromatic, throw in the aloced onions, and cook on medium low flame till it cramelises and turns into a a golden brown paste. Add into the lot/pan, chopped ginger+ slit gren chillies+ 1 tbsp green peppercorns, roughly crushed. (In case your pantry lacks this, do not worry, add in 1/2tbsp of crushed blackpeppercorns). Keep cooking till the flavours amalgamate well.

7. Then add in the marinated meat+ 3 cloves of garlic (rough chopped) + and bhuno well. Once oil oozes out on the sides of the pan, pour in about 3 cups of water water or so, cover the surface with a  tight fitting lid, and allow it to cook for 1.5 hours, or till the meat becomes soft.

8. Do not forget to check in between amd throw in some white sesame seeds, about 2tbsp. Stir. Check and adjust salt and cover again. 

9. Once the mutton is cooked, and the gravy is magically thicker and boasting of flavours, spoon in about 3/4 cup milk and the soaked saffron. Give a stir. And yes, mate, we are done.

Sit back. Soak in the subtle aroma. Serve yourself some rice. Eat. Thank me later. The two biggest tip that I would love to share would be, to cook it a af ahead. The second one a dose of patience, do not cook it in a pressure cooker, instead a pan. I love the clay pot for this. This will be perfe t side dish for your methi or ghee laden paranthas or maybe some naan.

It is absolutely true, that the recipe qill take up quite a whilw to cook. Like every good thing taht doea. But honestly in this time, all you got to do is a bit stirring, once in a while. Njoy the period, with family and Ott plattforms or just soak in nature.

Oh yes! You have been a wonderful aufience and company friends. I thank each amd every one of you from the bottom of my heart for reading up all sorts of blabberings and for just being there!!

Will see you soon in the New year!!