Sunday 10 July 2016

Straight from our Kitchens...

Mutton Hathodi Parchey

Lamb meat (leg boneless dices 1” thick)
6 pieces raw papaya paste 1 tbsp
Garlic paste 1 tbsp
Ginger paste 2 tbsp
Black peppercorn crushed 2 tbsp
Garam masala 1 tbsp
Lemon juice 1 tbsp
Malt vinegar 1 tbsp
Mustard oil 2 tbsp
Hung curd 4 tbsp
Kasmiri red chilly powder 1 tbsp
Coriander leaves, a few leaves
Mint leaves 4-5 leaves
Ghee for frying and salt to taste.

Pat dry the lamb chunks and flatten with a hammer or a meat mallet.
Prick with a fork, apply ginger-garlic paste, lemon juice, malt vinegar, raw papaya paste, salt and leave for two hour.
For second marination, take hung yogurt in a bowl, add cumin powder, garam masala powder, pepper, coriander leaves and mint.
Heat mustard oil in a pan and add degi mirch and remove.
Mix with oil, chili paste with yogurt marination.
Now, apply above marinade to lamb meat, which was in first marination, and allow to rest in the refrigerator for two days.
Cook on a flat grill on medium heat and serve hot immediately on a hammer.

Mutton hatodi parchey inspiration
Inspired from a hammer that one maintenance worker was using when I was writing the menu for Kopper Kadai. This one includes interesting spices like Patthar key Phool, Balchar, Bedi Chillies, Mustard, Nagarmotha among others, all used in ancient Indian cuisine for dawats.


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