Rajasthani Mutton

This morning I was going through this old, family recipe book of ours (with recipes handwritten by my father and mother), and I came across a favourite of mine - Rajasthani Mutton. Of course, it could be called anything else and I'm sure the entire Rajasthan doesn't make mutton in this way, but it has certain ingredients which are very common in Rajasthan. For example, the use of cashewnuts and khus-khus (poppy seeds). Also typical, is the absence of tomato as a souring agent. Instead, the recipe relies on yogurt. Do try it out.

Ingredients:

1/2 kg mutton
1/2 cup yogurt
4 dry whole red chillies, pounded*
1/2 tsp ground black pepper
1/2 tsp jeera (cumin seeds)
2 tsp khus-khus (poppy seeds)
2 tbsp cashewnuts, pounded*
Salt to taste
1 tsp fresh ginger, pounded*
1/2 tsp garlic, pounded*
3 onions, grated
A pinch of hing (asafoetida)
2 tbsp ghee
Green coriander, chopped

Method:

1. Heat ghee and fry the grated onions until golden brown.
2. Add the ginger and garlic. Saute some more.
3. Add the mutton and all dry spices (cumin, black pepper, salt), red chillies, khus-khus, and cashewnuts. Saute for 10 minutes.
4. Add the yogurt (beaten) and saute for 20 minutes.
5. Add the hing and keep sauting, adding drops of water until the mutton turns brown.
6. Add water and cook until the mutton is done and the gravy is thick.
7. Garnish with chopped green coriander.

*Whenever I use the word 'pounded', I mean pounded in a mortar and pestle. This gives a certain texture to the ingredient which is absent if you use a grinder.

Serve this with hot bajra rotis or baatis for an authentic Rajasthani flavour. You could also increase the quantity of garlic in the recipe if you like it.