I can’t seem to forget those Sunday lunches prepared by mom. A steaming pile of basmati rice slathered in curry flavored with fresh ground spices & drippings of meat. Tender, boneless pieces of mutton which you pull apart with fingers & potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey & satisfying – plain soul food for us. A tradition which conjures up numerous childhood memories.
Dad was sent off to the butcher early in the morning with elaborate instructions on the cut of meat he needs to get from there.And mom occupied herself in peeling garlic pods & ginger, seeding the chillies, soaking & grinding the whole spices to prepare her magical curry concoctions.The enticing aroma of freshly ground spices coupled with the patience with which she simmered the meat on low heat were the secret behind the delicious curries she made, I think. While she cooked, we used to wait for hours for the moment when the meats have passed the tooth pick test!
It’s difficult to find goat meat or mutton as we call it in Vegas but whenever I do, I have this undying wish to recreate mom’s recipes.I found a suitable stewing variety at a nearby shop couple of weeks back and a meat & potato meal was definitely on my mind. So Sunday lunch was prepared – just like at mom’s. You can add taro root, yams, turnips or beets to this recipe with excellent results. It’s just that I end up making it with potatoes each time else P will not eat it.I recommend using as fresh ingredients for the spice paste as you can find & loads of patience while the meat cooks – it can take a couple of hours.
I m also sharing some pictures from Red Rock Canyon Conservation Area where we went for a morning hike this weekend. Located about 20 miles from the Las Vegas airport, the recreational area boasts of a 13 mile scenic drive, picnic spots & hiking options.
The location of the park gives an excellent chance to appreciate the desert beauty, towering red cliffs and short hikes or trails if you are not in a mood for far off, long road trips from Vegas.
- The location of the park gives an excellent chance to appreciate the desert beauty, towering red cliffs and short hikes or trails if you are not in a mood for far off, long road trips from Vegas.
- Printable Recipe
- Preparation Time :- 30 minutes
- Cooking time – About 2 hours (Depends on cut, type & size of the meat)
- Ingredients (Serves 3-4)
- 1 lb stewing mutton/lamb/beef , cubed
- 2 medium potatoes, peeled & quatered (You can use any potatoes of choice)
- 2 nos indian bay leaves (tejpatta)
- 1 ” cinnamon stick
- 2 medium red onions, finely chopped (about 1/2 cup)
- 3 medium tomatoes, finely chopped (about 3/4 cup)
- 1/2 tsp red chilli powder (or cayenne, adjust to taste)
- 1/2 tsp jaggery (or brown sugar to taste)
- 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grape seed oil )
- salt to taste
- 1.5 cups water
- Chopped cilantro for garnish
- For the spice paste:-
- 10-12 whole dry red chillies (I use kashmiri mirch)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp fennel seeds (saunf)
- 2 tsp coriander seeds (dhania)
- 6 whole green cardamom pods (hari elaichi)
- 4 cloves (laung)
- 8 black peppercorns (kali mirch)
- 5 plump garlic cloves
- 2 ” fresh piece of ginger
- Water for soaking the spices (about 1/4 cup)
- Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.