During my internship, I used to have lunch with my Rajasthani friends almost every day. Since they all were vegetarians, I was fortunate to taste authentic vegetarian Rajasthani dishes. And I realized one thing that despite of its hard-environmental conditions, this Great Indian Desert has variety of delicacies. The search of human beings to make life better has proved its point in this state. Despite of the environmental constraints, this Land of Kings has managed to maintain its royalty in its best way to earn that title. Use of rich wholesome spices with minimum ingredients has made their food equally royal and flavorful.
As the color of this curry suggests, its not for light hearted people. But still if you want to have a taste of it, make up your mind and pour it over hot steaming rice or with a stack of whole wheat Chapatis (Indian Flatbread) and indulge yourself. The aroma of this charcoal infused curry will make you want it more and more and more.
- 1 ½ Pounds goat meat cut into chunks (Mutton)
- 7-8 Kashmiri red chilies (deseeded)
- ½ cup plain yogurt
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons fennel powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 Black cardamom
- 2 Green Cardamom
- 1-inch cinnamon stick
- 3-4 Cloves
- 2 Bay Leaves
- 3 cups finely chopped onion
- 2 tablespoon ginger-garlic paste (divided equally)
- 6 tablespoons clarified butter (Ghee)
- Salt to taste
- 1 piece charcoal
- Cilantro for garnishing
- Soak all red chilies in warm water for half hour. I prefer my chilies deseeded. But if you want to keep seeds, you can. But note that the seeds will make it extra hot. Grind these soaked chilies to a smooth paste.
- Wash the meat and pat it dry. In a large bowl, add yogurt, chili paste, cumin powder, coriander powder, fennel powder, turmeric, one tablespoon ginger-garlic paste and salt. Add meat and mix it well. Make sure that all the meat chunks are coated with this marinade. Keep aside for one hour.
- In a pressure cooker, heat clarified butter (ghee) and add cinnamon sticks, black and green cardamoms, bay leaves and cloves. Sauté for 2-3 minutes till all spices release their aroma.
- Add finely chopped onion and Sauté till it turns brown.
- Now add marinated meat and mix it well. Add water to cover all the pieces and stir well. You can check for salt at this stage and add more accordingly. Keep lid on and let it cook till 7-8 whistles on medium flame.
- Once the pressure is gone, open the lid. In a metal bowl, place a red hot charcoal and pour a teaspoon of clarified butter (ghee) over it. Immediately, put the bowl in the center of pressure cooker and place the lid on. Leave it for 5-10 minutes.
- Remove the metal bowl and sprinkle garam masala on curry and simmer on low flame for 4-5 minutes more.
- Garnish with cilantro and serve hot with rice or any Indian flatbread.
P.S. If you don’t want to cook this curry in pressure cooker, you can make it in any thick bottom pot or wok. It will take approximately 45-50 minutes to tenderize the meat on a medium flame.
Recipe referred from Sanjeev Kapoor