Kalojeere diye Doi Mangsho

When I read the recipe in Renuka Debi Chaudhurani’s book, I was quite intrigued by it. It seemed like a pretty unusual combination of spices compared to what we usually see going into mutton or goat meat. When I tried it, it is clearly a taste that stands out.

This is a good dish for putting something sumptuous quickly and fairly easily on the table. And it is an all season recipe that doesn’t need a mile-long list of ingredients. If you are one of those who like light gravies and can look beyond mutton that is smothered in rich brown gravies, do give it a try.

Medium sized pieces of good goat meat- 500 gms, on bone;
fresh curd- 100 gms
plain flour- 1/2 tsp
onion- 1 big
finely sliced
garlic- 4 fat cloves
finely chopped
fresh green chillies- 6-7 or depending on heat
finely chopped
nigella seeds- 1 tsp
bay leaf- 1, crushed;
fresh coriander- 1 tbsp, chopped
salt and sugar to taste
oil and ghee- 1 tsp each

1. Wash and put the meat in a pressure cooker with enough water to cover. Bring to a boil, throw away the scum that rises on top and the water. Wash the meat. Put back in the pressure cooker with enough water to boil the meat. Cool till the meat is well done and a little water is left.

2. In a wok, heat the oil and ghee. Temper with the nigella seeds. Add the garlic and sauté till translucent, add the onion and bay leaf; sauté till there is no raw smell but onion should remain white.

3. Add half the green chillies and the mutton with the water. Sauté over low heat till the water almost evaporates. Add some salt and sugar at this stage.

4. Beat the curd with the flour and add to the mutton and cook till the gravy is coating consistency. Add the rest of the green chillies, adjust salt and sugar and cook for a minute or two.

5. Take off the fire, add the fresh coriander and serve with rice or roti.

P.S. The gravy is a white delicate one.