Kanjoos Mutton Stew
1&Only Recipe
No Frying, Effortless, Light on Stomach and Palate. Also Light on your Wallet.
---------
We all know misers. They are loath to giving, even 1. This is for them. Everything is in 1s. It's also miserly in adding to your inches. In return you'll get 10s of praise.
1 by 1 Steps
1. 1 kg mutton (goat or lamb). Cleaned and made into small pieces, 1+1 inch cubes or so.
1+1. 1 big potato, 1 big Onion, 1 big Tomato, 1 small garlic bunch, 1 inch cube ginger, 1 small bunch of coriander leaves, mustard oil, 1 bay leaf, 1 big elaichi ( black big cardamom), 1 tablespoon (heaped) of coriander (dhania) powder, 1 teaspoon of red chilli powder (if the chilli is not too hot, may use a table spoon, misers will of course heap it so that guests can't eat much), 1 tablespoon (unheaped) of turmeric powder, 1 tablespoon (heaped) of Garam Masala), 1 glass of thick natural unflavoured curd ( + 1 can of good quality Coconut milk, optional), 1 small teaspoon of ground green cardamom powder, 1 tablespoon desi ghee
3. Clean the mutton and wash it. Add salt, turmeric powder, chilli powder, coriander powder, 1/2 glass of thick curd, a blended paste of the onion, garlic cloves, ginger and the tomato, peeled and diced potatoes pieces ( biggish pieces), 1 tablespoon of mustard oil and mix it up, cover it up with 1 plate and leave it for 1 hour.
4. Take 1 pressure cooker. Put it on 1 burner and when the pot is hot, add 1 tablespoon of mustard oil. After the oil is heated, add 1 big elaichi (black cardamom), 1 stick of cinnamon (broken into pieces), 1 big bay leaf, 1 small teaspoon of cloves and allow them to brown & flavour the oil.
5. Reduce the flame and pour the marinated meat into the cooker along with the marinade and potato pieces. Turn it over. Add 1 glass of water, mix it for 1 minute and put the lid on the cooker. Put the flame back into full.
6. Take 1 break and let the cooker whistle. Not 1 but 3 (no point being miserly here). Switch the gas off and let the steam go out on its own, don't take out the weight, be patient (misers of course have abundant patience).
7. Open the lid and check for salt and tenderness of the meat (if meat not tender, who knows which cheap store you bought it from, give it 1 more whistle). If all OK add the rest of the curd or alternatively the can of coconut milk, 1 tablespoon of pure desi ghee along with 1 tablespoon of good quality garam masala and mix it up nicely. Hold your pride and just lick it up a bit to check the taste. Remain miserly and don't polish of the meat meant for your guests.
8. Pour it out into a beautiful bone china serving dish ( the one you have kept away for special occasions, well this is the moment, bring it out) and garnish with nicely diced coriander leaves.
9. Serve to your guests with hot rice.
10. Take and share pictures. Don't be miserly here. It costs nothing yet makes you famous.
11. Give credit to the originator of the recipe. The 1&Only.
1111111111111111111111111111111111111111111111111111111111111
