This is originally a Dum Biryani recipe which Manini saw on the T.V. What got written down quickly only as an ingredient listing on the back of a used envelope, got converted into a finger-licking delicious curry over the years…enjoy!!
1 kg mutton or chicken
1 kg onions
4 tbsp raw papaya paste (skip papaya paste if using chicken)
1 1/2 cup curds
2 tsp chopped ginger
6 green chilies
2 cups chopped fresh coriander
2 tsp finely chopped fresh mint
5 to 6 cloves
2 ” stick cinnamon
5 to 6 cardamom pods opened
1 tsp turmeric powder
2 tsp red chilli powder
Juice of 1 large lemon
Salt to taste
2 tsp coriander cumin powder mix
1/2 tsp asafetida/hing
6 to 7 strands of saffron
3 tsp ghee mixed with 3 tbsp oil
Wheat flour made into a dough with just water for the dum
Slice the onions and fry them until they are a nice reddish brown but not burnt.
Chop ginger, chilies, coriander and mint finely.
Mix the meat with the fried onions and all the rest of the ingredients except oil, ghee, water and dough. Leave to marinate overnight in the refrigerator or at least for 3-4 hours. Take it out and bring it to room temperature before cooking.
Heat the ghee and oil in a heavy bottom pan. Add the meat to it and fry/bhuno until brown.
Add water (depending on how much gravy you want)
Cover the edge of the pot with the dough and shut the lid tight on it. If it is evenly done, no steam should escape from the pot. Put a little weight on the lid so it does not open out.
After 5 minutes of high heat, lower the flame to the least and cook for 30-40 minutes for mutton and a little less for the chicken.
Open the pot and check that the meat is nice and tender.
-Courtesy Manini Lalbhai Badlani