GOSHT KI CHUTNEY.

You will need a good quality mortar and pestle to get the desired consistency - it is impossible to achieve it using a blender.

Ingredients:

(1). Half kg. boneless mutton, with no fat.

(2). One tbsp. unroasted coriander powder.

(3). two tsp. chilli powder.

(4). Half tsp. turmeric powder.

(5). Salt to taste.

Lightly roast and grind.

(6). Two-and-half patthar ka phool.

(7). Two-and-half tbsp. ginger-garlic paste.

(8). One-and-half tbsp. peanuts.

(9). One-and-half tbsp. sesame seeds.

(10). One tbsp. cumin seeds.

(11). One tbsp. mustard seeds.

(12). One-fourth fenugreek seeds.

For the tadka. 

(1). Six dried red chillies.

(2). Three garlic cloves.

(3). Two spring curry leaves.

(4). Two tsp. cumin seeds.

(5). One tsp. mustard seeds.

(6). A pinch of asafoetida.

Method:

Clean the meat and cut into small cubes. Wash with salt and set aside in a plastic container. Heat oil in a deep pan and then lower the flame, and add a pinch of cumin seeds, a few curry leaves and a garlic clove. Mix in the masala you have roasted and ground; saute until fragrant. Add in the meat, cover immediately and let cook in its own juices. When it softens, uncover the pan and allow the liquid to form a thick gravy. Wash the mortar and pestle, and make sure it is clean and dry. When the meat is cool enough to work with - but not cold - start grinding it, a cupful at a time, to a fine paste. Let this paste cool completely in a deep bowl. To add the tadka, heat the oil in a frying pan and add all the ingredients. Allow the chillies to fry well, until nearly charred. Pour this baghar over the ground meat and cover the bowl immediately. Set aside for two to three hours to allow the flavours to combine. Store in the refrigerator. Take each serving out just before you did like to eat it, and warm it either on a low flame or in the microwave.

-Challapalli Srinivas Chakravarthy-

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