A Diwali special - Dhaniya Badami Gosht

Diwali is coming up and soon your house is likely to get full of gifts from neighbours, friends, family, colleagues and business associates and so on.

Be prepared to have a house full of mithai, chocolates, diyas and dry fruits. Might be a good idea to call over friends to help finish off the sugar overload. Which is when you can put some of the gifts to use too. Specially the dry fruit. Use the cashews to make some kaju katlis or raisins to odd to some kheer or cook up this festive mutton curry with almonds that come with dry fruit boxes. Do check out this recipe:

Ingredients

 

  • 1.5 to 2 tablespoons of cooking oil. Any vegetable oil will do. Using an oil like canola oil means you don’t have to use too much of it
  • 500 g mutton (goat meat)
  • Marinade: 100g curd, 2 tablespoons coriander powder, 1 tablespoon garam masala powder, 1 teaspoon sugar, 1.5 teaspoons salt, 2 tablespoons bottled ginger paste, 1 onion, 1 tomato, 1 coffee mug of water
  • Curry base: 100 go of almonds and a bowl of coriander leaves. Use a mortar and pestleto pound this. The almonds first. Then the coriander. Always the dry ingredients first. You could do this in a blender but the advantage of hand pounding is that you get a coarse nuttiness which adds a great textural contrast to the end dish
  • Add green chillies in the curry base if the heat works for you

 

 

Cook

 

  • Heat the oil in a pressure pan/ cooker
  • Add 1 finely chopped onion and stir
  • Add 1 finely chopped tomato once the onion turns a bit golden
  • Add the marinade to the meat…mix with your hands….always with your hands…and then add the meat to the cooker. In case you have planned it well then you could marinade it the night before
  • Stir the contents of the pan for a couple of minutes. Add spices – garam masala, cumin and sugar. Season with salt and stir
  • Add the coriander and almond paste. Stir for two minutes
  • Add water. Let it all cook for 3,4 minutes
  • Shut the pressure pan and put flame on high
  • Once it begins to whistle, let 6 to 7 whistles happen
  • Reduce flame of the hob. Let it simmer for 20 minutes
  • Shut the gas. Let the steam come out
  • Open the pressure pan
  • Serve the meat with rice or parathas

Article and photos by – Kalyan Karmakar

Kalyan Karmakar will travel to any lengths for a good meal starting with his own kitchen. He is a consumer insights and social media specialist. He documents his food and travel stories in his blog www.finelychopped.net He considers it his life’s mission to give men the confidence to cook so that they don’t have to depend on anyone else to eat well. He lives in Mumbai.

Follow him - @finelychopped

four seasons wine food pairing

Four Seasons Recommends -

Since the dish has nuttier base due to almonds, it requires a fruitier wine like Four Seasons Shiraz and Four Seasons Merlot.

Also tannins in the wine will help the proteins in the meat to break down and make it more mellowed and savory.

A Diwali special - Dhaniya Badami Gosht

Kalyan Karmakar

Diwali is coming up and soon your house is likely to get full of gifts from neighbours, friends, family, colleagues and business associates and so on.

Be prepared to have a house full of mithai, chocolates, diyas and dry fruits. Might be a good idea to call over friends to help finish off the sugar overload. Which is when you can put some of the gifts to use too. Specially the dry fruit. Use the cashews to make some kaju katlis or raisins to odd to some kheer or cook up this festive mutton curry with almonds that come with dry fruit boxes. Do check out this recipe:

Ingredients

 

  • 1.5 to 2 tablespoons of cooking oil. Any vegetable oil will do. Using an oil like canola oil means you don’t have to use too much of it
  • 500 g mutton (goat meat)
  • Marinade: 100g curd, 2 tablespoons coriander powder, 1 tablespoon garam masala powder, 1 teaspoon sugar, 1.5 teaspoons salt, 2 tablespoons bottled ginger paste, 1 onion, 1 tomato, 1 coffee mug of water
  • Curry base: 100 go of almonds and a bowl of coriander leaves. Use a mortar and pestleto pound this. The almonds first. Then the coriander. Always the dry ingredients first. You could do this in a blender but the advantage of hand pounding is that you get a coarse nuttiness which adds a great textural contrast to the end dish
  • Add green chillies in the curry base if the heat works for you

 

 

Cook

 

  • Heat the oil in a pressure pan/ cooker
  • Add 1 finely chopped onion and stir
  • Add 1 finely chopped tomato once the onion turns a bit golden
  • Add the marinade to the meat…mix with your hands….always with your hands…and then add the meat to the cooker. In case you have planned it well then you could marinade it the night before
  • Stir the contents of the pan for a couple of minutes. Add spices – garam masala, cumin and sugar. Season with salt and stir
  • Add the coriander and almond paste. Stir for two minutes
  • Add water. Let it all cook for 3,4 minutes
  • Shut the pressure pan and put flame on high
  • Once it begins to whistle, let 6 to 7 whistles happen
  • Reduce flame of the hob. Let it simmer for 20 minutes
  • Shut the gas. Let the steam come out
  • Open the pressure pan
  • Serve the meat with rice or parathas

Article and photos by – Kalyan Karmakar

Kalyan Karmakar will travel to any lengths for a good meal starting with his own kitchen. He is a consumer insights and social media specialist. He documents his food and travel stories in his blog www.finelychopped.net He considers it his life’s mission to give men the confidence to cook so that they don’t have to depend on anyone else to eat well. He lives in Mumbai.

Follow him - @finelychopped

four seasons wine food pairing

Four Seasons Recommends -

Since the dish has nuttier base due to almonds, it requires a fruitier wine like Four Seasons Shiraz and Four Seasons Merlot.

Also tannins in the wine will help the proteins in the meat to break down and make it more mellowed and savory.

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