Chhattisgarhi Garam Masala

Every state has its own version of garam masala. Chattisgarhi garam masala is quite different from the regular garam masalas found in India. It has its unique aroma and flavour which compliments every dish it is added to. My mother in law says that this garam masala acts as a very good meat tenderizer. It gives the meat a melt in the mouth kind of taste.

• Green Cardamom: 10 gms
• Black Cardamom:  5gms
• Cloves: 10 gms
• Cinnamon or Cassia: 5 gms
• Whole Black Pepper: 10 gms
• Bay leaf:  12 no.s
• Nutmeg: 2
• Mace: 10 gms
• Star anise: 5 no.s
• Cumin Seeds: 10 gms

Method:

Lightly roast the whole spices in a small kadhai till they become fragrant. Cool down the spices and finely grind them in a mixer grinder. Store in an airtight container and use as per your requirement.  

Desi Mutton Curry

Sunday afternoons are boring without a plate of 'mangsho-bhat'. With this, I don't mean we can indulge mutton curry only once a week. Whenever We feel like, we can fill up our hungry tummies with some gorgeous meat dishes. This recipe is fondly called 'Naidu Aunty's Mutton Curry' at our home. My mother in law had learnt this recipe from our neighbour and added her own twist to make this unique mutton curry. The entire house fills up with beautiful aroma when she cooks this. This curry requires a lot of time and patience. I tried to learn this recipe from my mother in law but I lack the patience she has. She is an amazing cook and cooks this amazing mutton dish whenever I ask her to cook. SO without further delay, let's learn this recipe.

Ingredients:

• Mutton: 1 kg
• Onions:  6 No.s 
• Tomatoes: 2 large chopped
• Ginger garlic paste: 5 tablespoon
• Dried coconut or Kopra: 1 whole
• Poppy seeds: 50 grams
• Turmeric Powder: 1 1/2 teaspoon
• Chilli Powder: 1 teaspoon
• Coriander Powder: 2 tablespoon
• Cumin Powder: 2 tablespoon
• Oil: 200ml
• Salt: To taste
• Chhattisgarhi Garam Masala: 1 teaspoon

Method:

1. Take 3 onions and make a fine paste out of them combine the ginger garlic paste along with the onion paste and set aside.
2. Make a fine paste of coconut and poppy seeds and set aside.
3. Chop the remaining onions and tomatoes.
4. Heat oil in a pan till smoking point and fry the onions till translucent.
5. Add the onion paste and saute for 10 to 15 minutes in medium to low flame. Now add the tomatoes saute till the tomatoes disappear in the masala.
6. Add the coconut and poppy seeds paste and saute again.
7. Now add the dried spices and cook again till the water evaporates and the oil separates.
8. Add the mutton and cook again till all the water from the mutton evaporates and the masala starts sticking to the pan.                                          
9. Transfer the mutton mixture in a pressure cooker and cook until 4 whistles. Meanwhile, keep the flame in medium heat. The number of whistles depends upon the tenderness of the meat as I mentioned earlier in my previous posts.
10. Once the pressure releases,  garnish with chopped coriander leaves and serve the mutton with steamed rice.                                                                                                                                                                                                                                      

This mutton curry requires a lot of oil. I know too much oil isn't good for health but such delicacies are to be enjoyed once in a while. Try to use the meat as fresh as possible and always cook the meat in low to medium flame.