Lamb for a lazy sunday afternoon lunch

Sunday afternoons have been ‘lamb and rice’ lunch at my home ever since I can remember. And when I got married it, it was comfortable to know that there was a similar pattern there too. My mother’s lamb curry flavoured with  Indian spices and finished with coconut milk was as delectable as my Mother in law’s ‘Kosha Mangsho’ where the lamb was braised in a simple ginger garlic and onion gravy, until dark in colour and tender in texture.

Lamb, or mutton which it is better known as in the Indian culinary arena, has always been a delicacy or a higher end meat than any other. It is interesting to note that, all festivities where any form of meat would be served, mutton was always called for. My earliest memories of mutton and festivities was of a ‘mutton curry and Idli’ breakfast on Diwali morning.

Here I speak of a simple, easy to make, yet out of the normal recipe which my husband’s late aunt would always make when we visited her. It has a predominantly Bengali touch, but not something you usually find featured in any ordinary Bengali cook book.

As I always say, the quality of food cooked begins with the produce. In the case of mutton, the cut is as important as the freshness of the meat, and age of the animal. Indian curries mostly call for a mix of shoulder and leg. Whatever part you buy, make sure the lamb is not too young or too old. The former would be too tender to hold on to the spices, while the latter too tough to let the flavours penetrate.

Treat yourself to this variation of 'Shorshe Mangsho' 

Soak; 6 dry whole red chillies(could use more, if fiery is your brand), 1 teaspoon of cumin seeds, 3 tablespoons of mustard seeds, 6 cloves of garlic, and an inch long chunk of ginger, in 2 tablespoons of vinegar and 1/2  teacup of water (half an hour long soak would be good)
Drain the liquid and reserve.
Grind the soaked masala until fine (use the reserved liquid to aid in grinding)
Add to the above; salt to taste, 1/2 a teaspoon of turmeric powder, 1/2 a teaspoon of sugar and give the grinder a quick run.
Wash and pat dry 1 kg of mutton cut into medium sized pieces.
Marinate the mutton in the ground paste and leave for an hour or two in the refrigerator
Heat 2 tablespoons of oil in a pressure pan (mustard oil is most suitable…. but many cannot tolerate its pungency)
Add the marinated meat, stir fry for a while and close the lid
Let the meat cook in pressure for about fifteen to twenty minutes…remove, mix well and serve.

Serve it with steaming white rice and a stir fried potato dish on the side.  Couple of red chillies as garnish would be add to the appeal. 

Have a great Sunday lunch and a good after lunch nap to top it off !!