An authentic platter

Down foodpath

I have been into food blogging for the past 10 years and apart from this, I currently engage in food walks and market walks with expatriates. This has been my passion and I attribute it all to my genes — I have seen my parents and grandmother always being passionate about food and cooking. And whenever we used to have a conversation, I would tell them that they should write a book about it. However, we never had that kind of money to publish a book. This was when blogging was becoming a trend, which came as a blessing to me — I could upload a video or a picture and also write about what I felt about a certain food. Now, I have a YouTube channel also where I share my recipes and it is doing well. 

I have been cooking simple dishes right from my childhood and chef Sanjeev Kapoor has always been someone I look up to. It was through him as well that I got motivated to get into cooking and experimenting with food. And whenever I used to make something, my parents and friends were the ones to review my food and give an honest feedback. The recipe that I am sharing today is of ‘Mutton ghee roast’. It is a typical Mangalurean recipe which is served with ‘neer dosa’. It is inspired by my road trip to Mangaluru with a team of chefs from JW Marriot. This is an authentic and a versatile recipe shared with us by a very old chef. The recipe can be made with chicken, prawns, eggs, paneer and also potato. 

Vidya Lakshmi(Vidya can be reached at vidyascooking.blogspot.in)

Recipe
Mutton Ghee Roast
Ingredients
* Mutton (lamb meat) - 1 kg
* Chilly powder - 1 tbsp 
* Coriander powder - 1 tbsp 
* Turmeric powder - 1/2 tsp 
* Ginger garlic paste
* Oil - 1 tbsp  
* Ghee - 6 tbsps

For the masala paste
 * Kashmiri chillies - 10 
* Guntur chillies - 10 
* Cinnamon - 1 inch stick 
* Peppercorns - 1 tbsp 
* Mustard seeds - 1/2 tsp
* Fenugreek seeds - 1/2 tsp 
* Fennel seeds - 1 tbsp 
* Cumin seeds - 1 tsp
* Mace - 2 strands 
* Cloves - 6 
* Cardamoms - 4 pods 
* Onion - 1 
* Small lime sized tamarind ball

Method
* Add all the ingredients given in the masala list to 2 cups of boiling water. Cook until the water has evaporated and the chillies swell up to double the size.

* Add to a mixer jar and add a splash of water to grind the masala into a smooth paste.

* Wash the meat thoroughly and drain the excess water using a colander.

* Heat oil and 1 tbsp ghee in a pressure cooker on low flame.

* Add the meat to the pressure cooker. Add ginger garlic paste, coriander, chilly and turmeric powder along with salt as per taste. Fry on low flame until the meat releases its own juices. Allow the excess moisture to reduce and keep frying on low flame. 

* Once all the moisture has reduced from the meat, add 3 cups water. Cover and cook for 3 to 4 whistles on high flame or until the meat cooks till fork tender.

* Drain the broth and separate the meat. The broth can be used for curry or soup.

* Transfer the meat to a wok or to the same pressure cooker. Place it on medium flame.

* Add 3 tbsps ghee to the meat.

* Add the masala paste to the meat; also adjust the salt as per taste.

* Stir and fry until the meat is coated with the masala. Just before serving, top with a couple of tbsps of ghee and serve hot with dosa. 

Tips
* The masala paste when refrigerated can last up to a month and it can be used for other recipes too. 

* Though I have used lamb meat, goat meat is a better option. 

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