Bhuna hua Gosht

Mutton has been an integral part of  the UP Kayastha meals. No celebration , big or small, is complete without a delectable mutton dish. The dish is usually prepared by the family patriach , on a slow fired 'angeethee' (coal fired stove), kept in the 'aangan' (courtyard) of the family home. The whole process would be much publicized, as it would be only on special occasions that the patriach would take time off from his busy , mostly academic , schedule. He would position himself in the center of the household , where he could be part of all the goings on, and also the family could appreciate him toiling over the 'kadahi' , all for the noble cause of taste. In this case , it would be my Grandfather, a lawyer by profession, who would be at the helm of affairs with his obedient errand boy, running around in circles, fulfilling his each demand, mostly of replenishing his tumbler of chilled beer.
The following recipe needs 1 day of planning. Cooking on a coal fire imparts a earthy flavour...if one is not able to cook on that , using a gas top is absolutely fine.

Bhuna hua Gosht

Serves 6
Preperation time
to marinate 24 hrs
to cook  40 mins

Ingredients:
Mutton (shoulder cut)              1 1/2 kg
Yoghurt                                   750 gms
Onions sliced thinly                  200 gms
Ginger shredded                      1 1/2 inch
Garlic minced  coarsely            2 tbsp
Green chillies chopped             3 tbsp
Green cardamom                     10
Cloves                                     7-8
Nutmeg grated                         1 tsp
Mace                                       1cm
Cinnamon                                 1.5 inch
Kashmiri mirch powder             2 tbsp
Corriander seeds                      10 tsp
Ghee (clarfied butter)                150 gms
Mustard oil                               2 tbsp
Salt to taste
Corriander leaves and jullienned ginger for garnish

Method:

• fry 1/2 of the thinly sliced onions in some oil, till brown, and keep aside
• dry roast separately for 1 min each, coriander seeds, green cardamom, cloves,and cinnamon
• combine all the whole spices and grind them into a very coarse powder
• in a large bowl combine yoghurt, minced garlic, shredded ginger, sliced onions, fried onions,mustard oil, dry ground spices , red chilli powder, green chillies
• put in a tight lid vessel, preferably a box and refrigerate 24 hrs prior to cooking
• take a heavy kadahi (wok)
• invert the marinated mutton in the vessel
• add salt
• cover and cook for 20 mins on slow fire, stirring every 3-4 mins
• remove lid
• increase the heat a little,stir
• reduce the liquid to less than half
• add the ghee
• keep stirring gently all the while
• the mutton should be cooked thoroughly by now and it should be dry
• remove and serve garnished with ginger julinnes and fresh corriander leaves

The "bhuna hua gosht" is best served with hot roti and some onion slices

Nutritive value : Yoghurt is rich in calcium, vitamins, proteins and probiotics. Marinating the mutton helps to tenderize it and aids digesting it too.