We don't make mutton* at home that often - make that hardly ever....I can't digest it and hubby avoids red meat. So, I'm not very confident cooking it but I decided on this for lunch with some dear friends, because chicken is currently taboo, what with bird flu blanketing the East of India.
Besides knowing that I wanted to make something South Indian, I didn't have much else to go on. Most of the recipes I had were North Indian or dry preparations. Finally, since the earlier idea was to make a vegetable kurma I decided to make the kurma with the goat's meat.
The vegetable kurma gave way to Thalagam which was amazingly delicious and again - no pics because, again, nothing left to click! Thanks Nandita for that wonderful recipe!
And, since I didn't want to lose this recipe (which I surely won't remember the next time I make it) of mine, I'm blogging about it. The pics will come the next time I make it.....
* Mutton in India is used to refer to both goat's meat and sheep's meat, though the dictionary meaning of mutton refers only to sheep's meat.
I don't like pressure cooking either meat or chicken, because I feel the gravy (especially if it is a coconut based one ) tends to split and loses its consistency and creaminess. The marination helps in cooking it well on the stove top itself.
If you would like to pressure cook this dish, it could be done at step 4, instead of simmering it. 2-3 whistles(10 -12 minutes) should be enough since otherwise, the potatoes might get too mushy. Once the pressure drops, continue with the rest of the steps.
Sia from Monsoon Spice has just posted about a one-off event she is hosting called "Ode to Potato" - 2008 is the International Year of the Potato and she would like to give this unassuming tuber it's due.
I would like to send this dish to her event; for me it was the potatoes in this dish which really grounded it,made it more flavourful - absorbing all the spices and willingly lending it more body and flavour (especially since I wasn't eating the mutton ;) )
Goat's meat or lamb - 400gms cleaned and cut into 1 " pieces
Onions - 1 big sliced
Tomatoes - 2 medium chopped
Potatoes - 3 medium peeled and chopped into big pieces
Turmeric powder (haldi) - 1/2 tsp
Yoghurt - 2-3 tbsp whisked smooth
salt - 1/2 tsp
Marinate the meat pieces in the above marinade for atleast 1 hour.
Wet masala paste:
Ginger - 2 " piece
Garlic - 6 cloves peeled and chopped
Green chillies - 3-4 chopped
Grind all the three to a paste with little water
Roasted masala paste:
Red chillies - 3
Dhania - 1 tbsp
Saunf (fennel seeds) - 1 tbsp
Fenugreek seeds (methi) - 1/4 tsp
Grated coconut - 1/4 cup
Roast all the ingredients keeping the coconut to the last and then grind to a smooth paste with a little water
Mustard seeds - 1 tsp
Curry leaves (karipatta) - 8-10
Oil - 2 tbsp
1. Heat the oil in a wide bottomed pan, add the mustard and when it splutters add the curry leaves.
2. Put the sliced onions in and saute till brown (about 5 minutes). Add the ginger, garlic and green chilli paste and saute for 2 minutes. Add the marinated meat pieces and the chopped potatoes and fry on high heat for about 8-10 minutes stirring constantly.
3. Then add the chopped tomatoes and salt and fry for about 10 minutes till the tomatoes turn pulpy.
4. Add about 2 cups of water and a little salt (there will be some salt in the marinade, so be careful) bring to boil, cover and simmer for about 45 minutes till the meat is well cooked.
5. Add the roasted masala paste with another cup of water(if too thick), adjust the salt, cover and simmer for 10 minutes till the gravy takes on a creamy consistency.
Serve with steamed rice or chapattis