Finally a dish that I was thinking of making for such a long time and I dared to make it today – was always thinking of how the ingredients would combine and how the flavours would be. This is one of the most exotic mutton dishes made in areas in and around Chamba (in Himachal Pradesh) and it was an eye opener for me. I had to do some modifications in the recipe as per my taste and I will be honest that this dish has one of the most unusual flavours and one of the most tastier dry mutton dishes I have ever had. I just finished the entire bowl by myself.
Mutton (gol meat) 500gm
Oil 4 tbsp (you can use more if you want)
Whole Garam Masala (as below)
Cinnamon 1 stick
Black Cardamom 2nos
Green Cardamom 4no.
Whole Red chillies 2-3 no. (depends on how much teekha you want)
Gur (Molasses) 50gm
Salt to taste
Anaardana (powder) 3tsp
Garam Masala Powder 1tsp
Take a handi – heat oil – put whole garam masala – let it splutter – then add turmeric and stir for a few seconds – then add mutton and salt – and Bhunno it for around 15 minutes stirring it continuously.
Melt gur (Jaggery) in water and add this to the mutton – bring to boil and then simmer – cook it for around 20-25 minutes stirring it continuously – you can add very little water from time to time if the meat remains tough. Once the meat is almost cooked, then add anaardana powder and mix well. Stir for a few minutes. Adjust seasoning and then add garam masala powder. Stir for a couple of minutes and serve hot.
– Jaspreet Nirula