Mr. GAVIN (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
- 750 gms Mutton with bone
- 8 nos Green chillies
- 35 gms Ginger garlic paste
- 10 gms Turmeric powder
- 8 gms Cinnamon sticks
- 8 gms Cloves
- 8 gms Green cardamoms
- 5 gms Royal Cumin
- 15 gms Black pepper corns
- 10 gms salt – to taste
- 250 ml Water
- 100 gms Daliya broken wheat
- 50 gms Urad dal split – black gram
- 50 gms Toor dal – pigeon peas
- 25 gms Chana dal – bengal gram
- 25 gms Yellow moong dal
- 20 gms Rice
- 5 gms Salt – to taste
- 200 ml water
- 200 ml Oil
- 100 gms onions finely sliced
- 5 nos Green chillies slit
- 1 Bunch Coriander leaves
- ½ bunch Mint leaves
- 5 gms Black pepper corn powder
- 300 ml Curd, beaten smoothly
- 75 ml Pure ghee
- 100 gms Deep fried onions
- 5-6 nos lemons cut into 4 halves
Method:
Step 1 Soak broken wheat for 30 minutes
Wash and soak the broken wheat or Dalia for half an hour. Trim the mutton of any excess fat & wash it well. Add the mutton, slit green chilies, ginger garlic paste, salt, turmeric powder, to a pressure cooker with water and put it over medium flame. Fry the onion until golden brown and set aside.
Step 2 Pressure cook mutton for 15-20 minutes
To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
Step 3 Boil broken wheat with all the dals
Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with 5 gms of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.
Step 4 Cook the shredded lamb with whole spice
Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
Step 5 Add blended broken wheat and dal mixture to the pan
To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander leaves.