Friday, November 12, 2010
Joy's Bhindi Gosht
"For lady fingers and mutton ..heat oil and drop in a few green cardamoms, a stick of cinnamon, a few peppercorns. Fry chopped onions. Put in the ground masala..(garlic,ginger,tomatoes, turmeric, red chilli pwdr, coriander pw...dr, cummin pwder grnd together) Stir fry till oil separates. Put in the mutton, add salt, and cook till mutton is just about 5-10 minutes from being done well. Drop in the whole okra (slit on the side). You'll have to time it well so that the okra isn't overdone. If not too sure about timing one could stir fry the lady's fingers and then add it and cook in mutton gravy for a few minutes. Personally I prefer the former.
The gravy has to be thick, almost like bhoona gosht, tastes better with rotis/naans/phulkas (the thinner variety is good if using it with rice)..... I usually sprinkle home made garam masala before serving and we add a squeeze of lemon. But the lemon is optional." - Joy Clarkson, on The Shirazine's FB page!
This was her original post on The Shirazine's Facebook page. I tried the recipe over the week and found it - amazing! Thankfully I got this before okra season was out, in fact it is almost out...so just in time! I standardized it a bit to make it easier for home cooks to try. We had this with warm Khubus (Iranian bread) but Andy tells me that it was amazing with steamed rice too!
1/2 kg mutton cut in curry pieces, ask for the shoulder, the famous 'raan' or hind leg is best roasted or grilled.
1" stick of cinnamon
2 onions, minced or grated
3-4 cloves of garlic, pureed
1" stick of ginger, pureed
1 tomato, cubed
1 tsp turmeric,
2 tsp red chilli powder,
2 tsp coriander powder,
1 tsp cumin powder
2 tbsp cooking oil
250 gms of lady fingers, whole, slit on the side
1 cup warm water
sprinkle of garam masala for final seasoning
juice of 1/2 a lemon before you serve :)
Grind the garlic,ginger,tomatoes, turmeric, red chilli powder, coriander powder and cumin powder and set aside. Heat oil, fry onions till golden brown, add ground masala and fry for another 3-4 minutes by which time the oil should separate. add the washed and dried mutton pieces along with the salt. cook for 30 minutes or so on a low flame. stir occasionally. Add the lady fingers about 20-25 mins into the cooking time, put in all the pieces with 1 cup of warm water. cook til the lady fingers are done, I didnt like the idea of frying and adding either but if that is what is likely to work better for you then go ahead and fry 'em! Sprinkle garam masala on the top before you serve and add a wedge of lemon in case someones wants to add a bit of a twang to the dish!