India is best described as “Unity in Diversity”. The languages, religions, dance, music, architecture, food, and customs differ from place to place within the country. Many elements of India’s diverse cultures, such as Indian religions, Indian philosophy and Indian cuisine, have a profound impact across the world.
When anyone talks about Indian food, the most common and favorite would be Indian curries. There is a huge diversity of curry dishes, each with their own regional characteristics. Indian food covers six different tastes: sweet, sour, salty, spicy, bitter and sharp.
Chef Anurag Bisht specializes in Indian Food and has agreed to share his two favorite recipes “Laal Maas” and “Maas ka Sula”. His career spans over 25 years from working as Kitchen Apprentice, Ram Bagh Palace, (The Taj Group of hotels) in India to currently being a Head Chef in Jimmy’s at O2 , UK. His journey in UK began at Royal Garden, High Street Kensington, as Demi chef-de-partie followed by Courtyard by Marriot Northampton, and the list continues…….
Green Cardamom : 5g
Cinnamon : 3g
Cloves : 2g
Bay Leaves : 1-2 no.
Coriander leaves chopped : 10g
Ginger Julienne : 7g
Whole red chilies : 4 no.
Salt : According to taste
Water : Around 1 litre
1. Take a deep pan (or for authentic taste – Handi), add oil. When the oil becomes hot add onion slices and sauté until golden brown.
2. Make a fine paste of ginger and garlic and add it to the onions. Stir for few seconds and add red chili powder, coriander powder and salt, and mix well.
3. Add the mutton pieces, and continue stirring for 15 minutes on high heat. Add cardamom, cinnamon, cloves and bay leaves.
4. Add tomato puree and stir the mixture for 7-8 minutes. Add water, reduce heat and cook until meat is tender.
5. Finish with chopped coriander and garnish with ginger julienne and fried whole red chilies.
6. Best served with rice or Indian bread.
Serves 4 portions
Mutton Legs (boneless) : 1 kg
Ginger Garlic paste : 50g
Brown Onion paste : 70g
Hung Yoghurt : 100g
Garam Masala Powder : 5g
Kachari Powder : 30g
Cloves : 3g
Pure Ghee (clarified butter) : 50g
Red Chili paste : 30g
Salt : According to taste
Coal : 1-2 no.
Lemon Wedges : 8no.
Tandoori Chat Masala : a pinch
Onion Rings (lachha) : 480g
Coriander Leaves : 10g
Mint Chutney : 200g
1. Clean meat and cut into slices.
2. Prick the meat slices with fork.
3. Make marination by mixing salt, ginger garlic paste, brown onion paste, hung yoghurt, kachari powder, red chili paste and garam masala powder in a big pot.
4. Mix the mutton slices in the above marinade.
5. Heat charcoal till its red, put it in a small metal bowl and place it in between marinated mutton. Add cloves in the metal bowl and pour a little ghee over the hot coal. The coal will now give out smoke which will give the smoky flavor to the mutton. Cover the pot to shut the smoke in, let it sit for 2 hours so that the smoke infuses the mutton.
6. After 2 hours, remove small bowl, put mutton on skewers and put skewer in a hot tandoor (if you don’t have a tandoor you can use griller or cast iron griddle) and cook on all sides, keep basting with ghee (around 10-15 mins).
7. If using tandoor take out the skewers and hang them for approximately 5 mins for excess moisture to drip off.
8. Baste with pure ghee. Put back into tandoor for 2-3 minutes.
9. Arrange on a platter, sprinkle a little lemon juice, Tandoori chat Masala and clarified butter. Garnish with onion rings, coriander leaves and green chutney.
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