Nupur, who writes one of my favourite blogs One Hot Stove, is hosting RCI Maharashtrian cuisine. RCI stands for Regional Cuisine of India by the way, and is an initiative by Lakshmi, author of Veggie Cuisine. So, after a long break doing many other things, I am back to blogging and what better to return with than with a dish from where I live, me own dear hometown Pune. Home town is probably a misnomer. Okay homecity. From GPO to BPO it is pretty spread out.
Every day I find another monstrous glass fronted building has sprung up purporting to be a "state of the architecture" structure. Sadly it is built on the grave of a crumbling piece of heritage.When we have rid ourselves of all that makes Pune Pune and have made it a Hip and Happening place maybe we can rest upon the rubble and pat ourselves on the back and say...it looks like..like..? Umm, what other city on earth looks so distressed I wonder. In the throes of road building and flyover constructions the city is hung with a pall of dust which insinuates itself into every space.Even sitting huddled in the interiors of the Pataleshwar caves on Jungli Maharaj road will not rid one of it.Then the only resort is to trek up, up and away into the Western Ghats.
Ah well-Back to the recipe...a nice old ghati one from one old ghati.
- 1 kg shoulder mutton (chop into 1 1/2 inch cubes)
- 10 cloves of garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 tsps salt
- 1/2 copra/ dried coconut grated fine
- 10 red chillies
- 2 inch pieces of fresh haldi/ turmeric sliced fine
- 1 tbs dhania / coriander powder
- 1 tbs khus / poppy seeds
- 12 cloves
- 1 2" piece cinnamon
- 8 whole peppercorns.
- 1 tbs ghee
- 2 large onions ( chopped fine)
- 2 cups water
Roast all the masalas on a tava or non stick frying pan till light brown. Do not burn. Grind all the roasted ingredients in a blender along with the ginger, garlic and salt to make a fine paste. Rub the paste on the pieces of mutton and marinate for an hour or more. Heat the ghee In a kadhai and fry the onions slowly till soft and brown. Add the marinated meat along with all the spice paste and brown well. Add 1 cup of water and bring to the boil. Lower heat cover tightly and simmer for 1 1/2 hours till meat is really soft. You can top up the water as required.
I added cubed potatoes in the last twenty minutes of cooking which is an option when you want to make a one dish dinner.
Eaten with chapathies or rice this is one Maharashtrian dish everyone just polishes off.