Lamb or mutton is something that features in all meat eating cuisines of the world and fits perfectly into each one of them. The high fat content of this red meat does give it some bad press but the fact that when cooked correctly lamb can be the most divine meat ever does make up for it.
Mutton On The Bone cut into 1½ inch pieces on the bone 750 grams
Hung Yogurt 1
Salt to taste
Ghee 1/4 cup + 1 tablespoon
Almonds blanched and peeled 1/4 cup
Pinenuts 1/4 cup
Onions sliced 2 medium
Hung yogurt 5 tablespoons + 1/2 cup
Cornstarch 3 teaspoons
All spice powder 1/2 teaspoon
Black pepper powder to taste
Cinnamon 1 inch
Roomali roti for serving
Pulao for serving
Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf and salt and mix well. Bring to a boil.
Heat ¼ cup ghee in a non-stick pan, add almonds and sauté till lightly brown. Add pinenuts and sauté further for a minute. Strain the ghee and place the nuts in a bowl.
Heat the strained ghee in the same non-stick pan, add onions and sauté till translucent, add ladleful of stock from the mutton pan.
Switch off the heat under the pan with mutton and strain the stock.
Add mutton pieces to the pan with ghee and mix well.
Mix 5 tbsps hung yogurt with salt and 1 tsp cornstarch in a bowl. Add 4 ladleful of mutton stock and whisk well.
Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft.
Take ½ cup hung yogurt in a bowl, add remaining cornstarch, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.
Heat 1 tbsp ghee in another deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well. Add 2-3 ladleful of mutton stock and mix well. Add pepper powder and mix well. Add remaining mutton stock and cook till the mixture thickens. Transfer into a serving bowl.
Place roomali roti on a serving platter, pour the mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts. Serve hot with the cooked yogurt-all spice mixture.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.