Posted on | March 19, 2012 | 20 Comments |
Recently someone commented on one of my Mutton dishes that “Mutton is NOT goat meat. Mutton is an adult sheep, a goat is a goat.” . Someone else also had said the same thing a while ago; that the term Mutton is used in the United States to refer to the tough meat of an old goat. That explains the Seinfeld episode where Jerry couldn’t chew the mutton at a date’s place, so he wrapped up the chewed up pieces in her grandma’s napkins and stuffed them into his jacket. Elaine borrowed the jacket later and ended up getting chased by a dog. That tough mutton that disgusted Jerry is SO VERY different from what we call Mutton in India, it is actually the meat of a young goat and much more tender than lamb. I have been calling all my goat dishes mutton, but please do note that whenever I say Mutton, I mean Goat. You can find fresh goat at the Indian and Pakistani Halal meat stores in the greater Seattle area and I am sure at many other parts of the US as well.
After that PSA, I will jump into today’s topic, another mutton, er.. goat recipe. This one is different from most of the goat recipes I have posted here in the sense that the gravy is pretty much made of fresh ingredients, instead of the spice powders that I normally use. As a result, this one is milder and lighter, almost like a stew. It goes well with hoppers, string hoppers and dosa, but it isn’t bad with plain rice either.
- Goat meat, bone-in, cut into small pieces – 1.5lbs
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tbsp black peppercorns
- 4 cardamom pods
- 1/4 cup thinly sliced shallots
- Salt to taste
- For the coconut paste
- 1/2 cup fresh grated coconut
- 1/4 cup fresh cilantro
- 12 Thai green chilies (adjust the number to taste)
- 6 small garlic cloves
- 1.5 tbsp sliced ginger pieces
- 1/4 cup thinly sliced shallots
Wash the meat well and keep aside.
Heat the oil in a pressure cooker and add the mustard seeds. When the mustard seeds start to splutter, add the peppercorns and cardamom. Add the shallots and sauté till soft. Now add the meat and enough salt and sauté till the meat pieces start to brown. Add 1/2 a cup of water, close the pressure cooker and cook for 3 minutes after the first whistle (when the pressure cooker has reached the full pressure.)
If you don’t have a pressure cooker, just use a large pan with a tight lid. Use 1.5 cups of water and cook for 20 minutes covered on medium heat after the water boils.
When the meat is getting cooked, place all the fresh ingredients for the paste into a food processor and process to a smooth paste. Add a bit of water if needed. (Contd. below)
When the meat is cooked, remove the lid and check the gravy. There should be enough gravy to cover the meat, if not add some hot water.
Now add the ground ingredients to the cooked meat and mix well. Bring this to a boil, then reduce the heat and cover and simmer for about 30 minutes. (If you used a pressure cooker for the first step, cover the cooker with a regular lid for this second step, don’t pressure cook.)
After 30 minutes, you should end up with a thick gravy. You can always reduce the gravy down to the desired consistency over high heat in the open pan, if it looks too thin.
Serve hot with any of the accompaniments I mentioned above. We had ours with Dosas.
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