Lajawab Mutton

For the non-vegetarian lovers here is a super-tasty lamb dish. Ensure that the dry masala's used are freshly ground for that aromatic succulent taste of meat. The meat is marinated for a few hours to tenderise it and for the flavours to penetrate in the meat. I've used cashewnuts to thicken the gravy as nuts give a great texture to the gravy. Now coming to the recipe...

INGREDIENTS

Lamb Mix Mutton - 1/2 kg

For the Marination-

Curd - a little less than 1 cup

Salt - to taste

Red Chilly Powder - 2 tblspn

Kashmiri red chilly powder - 1 tblspn

Turmeric Powder - 1 tspn

Garlic paste - 1 tblspn

Ginger paste - 1 tspn

Mustard oil - 1/4th tspn

For the Main Dish Cooking-

Green Cardamom (छोटी ईलैची)- 4-५

Cinnamon (दालचीनी) - 2 inch stick

Bay Leaf (तेजपत्ता) - 1

Refined Oil  (तेल) - 2 tblspns

Ginger Paste (अदरक पिसा)- 1 tspn

Garlic Paste (लहसन पिसा) - 2 tspns

Sliced Onions - (लम्बा कटा प्याज़) 2 large

Red Chilly Powder - (लाल मिर्ची पावडर ) 1 1/2 tblspns

Turmeric Powder (हल्दी पीसी) - 1 tspn

Salt (नमक) -to taste

Garam Masala Powder (गरम मसाला पावडर) - 1/2 tspn

Roasted Coriander पावडर (भुना धनिया पावडर)  - 1 tblspn

Roasted Cumin Powder (भुना जीरा पावडर)- 1 tspn

Cashewnuts (काजू)  - 5/6

Oil - for deep frying cashews

Pre-preparation

• 
  
  Whisk the curd and add all items under marination, mix well.
• 
  
  Wash the lamb , drain the water.
• 
  
  Mix the marinade to the lamb.
• 
  
  Keep it aside for about 2 hours.
• 
  
  Slice onion lengthwise.
• 
  
  Heat oil and deep fry the cashewnuts.
• 
  
  Deep fry the sliced onion in batches.
• 
  
  Keep on a kitchen towel.

Cooking the Lamb-

• Heat oil in a deep vessel.
• Throw in the bay leaf, green cardamom, cinnamon and let it splutter.
• Reduce flame. Now add Ginger paste and garlic paste.
• Saute it well till the ginger garlic is cooked properly.
• Add the fried onion and little water. Stir.
• Add the lamb with the marinade and mix well.
• Cook on high flame for about 10-15 minutes. Keep stirring.
• Add all the dried masalas. Mix well.
• When the fat separation happens..
• Add to it the cashewnut paste. Keep mixing and stirring.
• Now transfer the entire thing to a pressure cooker.
• Cook on lowest flame for 25 minutes.
• Serve hot with naan or roti.

Bihari Mutton Stew

A real hot and spicy dish, using whole spices, gives it a beautiful taste. A tremendous hit in Bihari homes as it's an easy preparation prepared with choicest fresh pieces of meat. Unlike the metros Bihari's purchase the meat fresh. The meat vendors open their shops in the morning and by mid-morning the whole meat is "Sold-out". Bihari's thus get to taste the fresh meat. Simply packed with flavours as the whole spices emit their aroma and flavours making the dish outstanding. It’s a great meat dish for the dinner or lunch time. Enjoyed well with chapati or rice. This recipe comes from my mother-in-law's collection and one would truly enjoy that authentic and it's traditional flavours.

INGREDIENTS -
Mutton (Goat Meat with bones ) - 350 GMS
Onions - 4 Medium - Sliced
Ginger - 1 inch stick - finely chopped
Garlic - 10-12 pods
Mustard Oil - 2-3 tblspn

(Whole Spices)

Black Cardamom - 2
Cinnamon Stick - 1 inch
Green Cardamom - 4-5
Cloves - 3-4
Bay Leaf - 2
Black Pepper - 7-8
Nutmeg - grated - a pinch
Mace - 3-4 strands
Dried Red Chillies - 2 whole (broken into 2)

(Dry Spices)

Red Chilly Powder - 1/2 tblspn
Garam Masala Powder - 1/2 tspn
Coriander Powder - 1 1/2 tspn

Salt - to taste
Turmeric Powder - 1/2 tspn
Fresh Coriander - 1 tblspn

Method-
Heat Oil in a Pan/wok to smoking point.
Add Bay Leaf and all the whole spices
When it emits the aroma add onion.
Sauté till the onion turns pink.
Add Garlic and Ginger. Mix well.
Add to it the meat and sauté till you see brown specs on the meat.
Good time to add salt and turmeric.
Mix well.
Add all the dried spice powders.
Mix well. Add 1 cup water and mix well again
Transfer in to a prestige cooker.
After 4-5 whistles open the lid of the pressure cooker.
Sauté well again at this point.
Add a little water for thinning the gravy.
Cook on low flame for 20-25 mins.
Transfer in to a serving dish (after the pressure drops).
Sprinkle a pinch of garam masala powder and fresh coriander
Serve hot with chapati or rice.