Mutton Glassy
Mutton Glassy. Mutton stewed over a fatigued flame, in milk and milk solids, perfumed just subtly with aromatic spices, spiked with chillies. Sublime !!!
Ingredients
- 600 g mutton medium sized pieces
- 3/4 cup whole milk
- 1 cup reduced milk 1/2 litre milk reduced to 1 cup
- 1 tbsp ghee
First Marinade
- 1/4 cup onion paste
- 2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 tbsp mustard oil
Second Marinade
- 1/3 cup cream of milk doodh er shor
- 2 tbsp khoya grated
- 1/2 cup onion paste
- 3 tsp green chili paste
- 8-10 green chilies slit
- 1/4 tsp grated nutmeg
- 1/2 florets mace
- 2 green cardamom crushed
- 2 cloves crushed
- 2 one inch cinnamon crushed
- 2 bay leaves
- 1/4 cup mustard oil
- 1 tbsp ghee
- salt to taste
Instructions
- Marinate the mutton with all ingredients listed under First Marinade. Refrigerate overnight.
- Remove from the refrigerator, allow to return to room temperature, now add all of the ingredients listed under Second Marinade. Give it a hearty mix. Keep aside, an hour or so.
- Transfer the mutton along with the marinade to a heavy bottomed pan, cover and cook, with occasional stirring, over a low flame till the mutton is about 75% cooked. About 1 hour, I would reckon.
- Gently pour the milk over the mutton, continue to cook over a low flame till the mutton is tender. Another 30 mins or so.
- Now pour the reduced milk, throw in the green chilies and give it a hearty stir. Cook for another 8-10 odd minutes.
- Adjust seasonings, finish with a generous dollop of ghee.
- Allow to rest for 15-20 minutes. Serve hot.