A very different and relatively easy recipe to make. The mixture of 3 different kind of fresh leaves i.e. coriander, curry and mint when combined together add such a different flavor that you’ll be surprised that these 3 go so well together. The curry is not very spice heavy and relies on the flavor coming from the fresh leaves and allows the mutton to be the Hero of the dish.
Also the spicy punch is brought in using green chillies and not red chillies, so that acts as a flavoring agent as well. The last jack is smoking the mutton pieces before cooking it, which gives the mutton a very earthen aroma as if it has been cooked in the open on a chulha or open flame. Definitely give it a try and I guarantee you’ll come back for more.
The Building Blocks:
- 1 kg curry cut mutton pieces
- 1 bowl fresh Coriander leaves (dhania)
- 1/2 bowl fresh mint leaves (pudina)
- 1/2 bowl fresh curry leaves (kadi patta)
- 4-5 green chillies
- 2-3 large onions (thinly sliced)
- 1 large bay leaf (tej patta)
- 1 full star aniseed
- 1 tsp cumin seeds (jeera)
- 12-14 whole black pepper corns
- 1/2 tsp turmeric powder
- 3 tsp ginger-garlic paste
- Salt as per taste
- 3 tbsp ghee
- 1 small piece of coal (to smoke it)
Putting it all Together:
- Wash and clean the fresh coriander, mint and curry leaves.
- In a blender add the coriander leaves, mint leaves, curry leaves, green chillies and all the black pepper corns. Add little water and blend to a coarse green paste.
- Wash and clean the mutton pieces. To those pieces add this fresh green paste and salt. Mix well till evenly coated.
- Place a small bowl in the middle of this marinated mutton pieces and place a hot burning coal in it. Add 1/2 tsp ghee on this burning coal and quickly cover the utensil with a lid. Let the mutton pieces smoke.
- Meanwhile, take a big deep kadhai / pressure cooker and add the remaining ghee to it.
- Once hot, drop in the bay leaves, star aniseed and cumin seeds (jeera)
- Saute for 1 min. Then add the sliced onions and fry on medium heat till the onions turn translucent.
- Next add the ginger-garlic paste, turmeric powder and salt. Mix well and sauté for another 3-4 mins on low to medium flame.
- Turn the flame to high and drop in the now smoked and marinated mutton pieces. Stir and mix well for 5 mins on high flame.
- Reduce the heat, add some water if needed and let it cook for 10 mins, stirring occasionally.
- If cooking in a pressure cooker, then add 1 to 1.5 cup of water, cover the lid and let it pressure cook on a high flame for 2 whistles and then low flame for 10 mins. Let the pressure then gradually reduce.
- IF cooking in a kadhai, add water, cover and cook for around 50-60 mins, stirring occasionally. Keep adding water if needed.
- Once cooked, serve it hot with rice, appam, neer dosa or tandoori rotis.
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