"Mutton" meat (1)
Okra pods (4)
Chili powder (5)
|Prep - (1 hr 10 min exclusive of de-fat & de-bone)
Run - (2-3/4 hrs)
- Trim away excess fat and remove bones from MUTTON. Cut into
pieces about 1-1/2 inches on a side or however it works out.
- Crush GARLIC and chop fine. Slice GINGER very thin
and chop fine. Mix and pound to paste in a mortar.
- Massage Garlic mix and Oil into Mutton and
set aside for at least an hour.
- Quarter ONIONS lengthwise and slice thin crosswise.
- Peel POTATOES and cut into pieces about 1 inch on a side.
- Deep fry Potatoes until a light blonde, or pan fry (see
Note-8). Do this while doing other prep work.
Drain and set aside.
- Shave the hard cap from the OKRAS. Use a very sharp knife
and cut in the form of a cone, making sure you do not cut into the
- In a non-reactive bowl, tumble Okras with Vinegar.
Let them soak for 30 minutes, tumbling occasionally to make sure
they stay coated - this treatment prevents them from splitting open
- Scald Tomatoes in boiling water 1 minute, quench in cold
water, peel and dice about 3/8 inch.
- Dry pan roast Coriander until aromatic but darkened just
a shade. Grind to powder and mix with Chili Powder and
- Chop Cilantro and Mint small. Mix.
- In a spacious coverable sauté pan (3 qt), heat Oil
over moderate flame and fry Onions stirring over declining
heat until light blonde, taking care they don't stick to the pan.
- Stir in Coriander mix until well distributed.
- Stir in Optional Spices if used.
- Stir Mutton mix into the pan. Fry stirring until all
liquid has evaporated and oil begins to separate.
- Stir in 3 cups Water. Scrape up the fond and bring to a
boil. Cover tightly and simmer, stirring now and then, until goat is
2/3 done, about 1-1/3 hours.
- Stir in Potatoes, Okra, Tomatoes and
Salt Cover and simmer, stirring now and then, until goat is
tender, about 30 minutes or so.
- Check consistency. Add boiling water if needed - the sauce should
be fairly liquid.
- Stir in Herb mix until well distributed. Take off heat.
- Serve with plenty of steamed Jasmine rice (it's closer to the
rice used in southern India than Basmati is). You could also serve
with hot Roti (flat breads).