I had seen this meat recipe in the blog of Ushnish Ghosh - COOKING AND RECIPES
He is an Engineer by profession and has many hobbies. One of them is cooking. He loves to try out various dishes from different cuisines. Do visit his blog.
(The name of the dish is bit deceptive, it actually means, meat cooked without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic can't be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra.)
The explanation given by him about this particular dish made it more interesting and I had ever since been wanting to try this one out. It came out quite good and I found it somewhat similar to Elaichi Chicken ( Sindhi )
Ingredients:
Mutton .... 500 gms
Potatoes ... 2-3
Ginger ..... 1 tsp
Turmeric .. 1 tsp
Curd ........ 2 tbsp
Sugar ......2 tsp ( I used only 1 )
Green chillies ... 3-4
Green cardamoms .. 13
Bay leaf ... 1
Black pepper ... 8 ( optional)
Mustard oil .. 2 tsp ( for marination)
Ghee/clarified butter ... 3 tbsp
Salt ... to taste
Method:
1. Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
2.Grind cardamoms along with the peel and keep 1/2 tsp aside.
3.Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
4. Mix the paste with the meat and leave for 1 hr.
5. In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
6. Add the potato and stir fry for 3-4 minutes.
7. Add the marinated mutton, salt and sugar, heat with stirring, for 3 - 4 minutes.
8 Add 2 cups of water. It will be of thin consistency and bit runny. .
9. Pressure cook, after 2 whistle, remove the potatoes and close the cooker. Cook for 7-8 whistles or until the meat is cooked.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
2.Grind cardamoms along with the peel and keep 1/2 tsp aside.
3.Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
4. Mix the paste with the meat and leave for 1 hr.
5. In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
6. Add the potato and stir fry for 3-4 minutes.
7. Add the marinated mutton, salt and sugar, heat with stirring, for 3 - 4 minutes.
8 Add 2 cups of water. It will be of thin consistency and bit runny. .
9. Pressure cook, after 2 whistle, remove the potatoes and close the cooker. Cook for 7-8 whistles or until the meat is cooked.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
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