There is a number of dry mutton varieties experimented with and served the world over, but not one quite like this one! Making mutton dry, without gravy, is a must have in every home in the state. The spices and other ingredients are locally grown and this seems to add to the uniqueness of the spicy and aromatic flavor of the dish. This mutton dish is so easy to make that all it takes is the time to cook the mutton. The rich marinate and carefully chosen spices bring out the tenderness of lamb and its distinct taste.
Ingredients:
Half a kg of cubed mutton (preferably the boneless variety)
2 onions chopped finely
6-8 flakes of garlic
An inch piece of ginger sliced fine
1/2 cup vinegar
4 cloves
1/2 inch cinnamon
1 1/2 teaspoon chili powder
1/2 teaspoon pepper powder
1 tablespoon coriander powder
1/2 teaspoon turmeric
1-2 cardamoms
Oil for frying and salt to taste
Popular Accompaniments:
This mutton dish can be enjoyed with dal and rice and even some other lentil gravy and chapattis. It makes a great accompaniment to the entree from Maharashtra and is a common sight on menu cards across the land. It is not uncommon to find men get into the kitchen to dish up a dry mutton variety as often as possible! The dish is a common accompaniment in picnic baskets and while commuting.
Preparation:
Wash the cubed mutton well and trim it off fat and other cartilage.
In the blender, mix together the vinegar, garlic, and ginger.
Add to it the powdered spices, namely, red chili, turmeric, and coriander.
Also add cloves, cardamom, cinnamon, pepper and salt till the mixture is a smooth and fine paste.
Place cubed mutton pieces in a marinade bowl and rub the blended mix evenly on all the pieces.
Set the marinated mutton aside for around two hours.
Main Cooking:
After 2 hours, in a thick bottom pan, place the mutton and pour over just enough water to cover the pieces.
Allow the mutton to cook well for around 20-25 minutes.
Keep stirring the gravy and allow it to thicken to the consistency you desire.
In another frying pan heat the oil and fry the onion pieces till they get a rich golden brown texture.
Add this gravy to the fried onions and continue to cook till the mutton is tender.
Presentation:
Serve the gravy hot, with garnish of mint or coriander leaves or both.
