Recipe — goat curry without onion and garlic

Posted in culture, food by jrahman on July 16, 2012

Ramadan is coming, which means onion is about to become expensive.  You want to have that peyaju for iftaar, but worry about having no money for the solid serving of gosht on the Eid day?

I’ve got just the thing for you over the fold.

Cut a leg of goat (say about 1kg) into small cubes.  Marinate it with 120 gram of yougurt, 5 teaspoon of turmeric, a little salt, and 2 teaspoon of mustard oil (pure Deshi stuff, don’t go for the cheap Indian substitute).  Leave it in room temperature for an hour or two — depending on where your room is.

Heat 100 ml mustard oil in a thick-bottomed pan.  Throw in 7 bay leaves.  Add the marinaded meat.  Stir for four minutes before covering and leaving on lowest possible heat for seven minutes.

Sufficient moisture should be generated by then.  Once this happens, add 12 teaspoons each of ground cumin and coriander, eight teaspoons of freshly ground ginger, eight teaspoons of ground mustard, and as much ground red chilies and salt as you can bear.

Then stir the meat and spices constantly until the moisture evaporates.  Quality meat should become tender by now.  If not, add water.  How much?  Depends on how ‘runny’ you want the curry to be.  I prefer it to be dry-ish, so that it can be eaten with bread.  Either way, add sufficient water so that the meat becomes tender without sticking to the pan.

Meanwhile, prepare garam masala.  First, grind 4 cardamoms, 8 cloves, and 4 inch-long cinnamon with water.  I prefer mortar and pestle, but Deshi style sheel-pata could do the trick too.  Then fry this in 2 teaspoon of mustard oil in a separate pan.

Once the meat is sufficiently tender, put the garam masala.  Close the lid until serving hot.

Based on a recipe in Chitrita Banerji’s Bengali Cooking — seasons and festivals.

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3 Responses

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  1. Wellwisher said, on July 21, 2012 at 3:39 am

    Dear Jyoti,

    Hope you’re partaking of the multi-hued experience of Ramzan. This type maangsher jhol is what a Kashmiri Pandit or a traditional Bangla brahman household would make. Being a non-Bengali vegetarian it amuses me no end that Hindu Bangalis consider maangsho, maach OK, but peyaaz, loshun, deem is verboten!

    • jrahman said, on July 22, 2012 at 8:22 am

      Interesting observation re: Hindu Bengalis. Yes, the recipe is from the Hindu community. Kashmiri Kalia is a variation of it, though they don’t rely as much on mustard over there.

  2. Wellwisher said, on July 23, 2012 at 9:05 am

    Dear Jyoti,

    “…and 2 teaspoon of mustard oil (pure Deshi stuff, don’t go for the cheap Indian substitute”

    Mightily tickled! Mightily!

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