Chukandar gosht, the blissful marriage of mutton with gorgeous beetroots, a beautiful amalgamation of flavours and a hearty meat stew that will amuse every heart and soul. This a slow cooked meat stew or curry as usually called in Indian parlance, flavoured with aromatic spices. The beetroots imparts a ravishng color to the dish and infuses its own earthy flavour to the dish. Meat dishes cooked this way are unquestionably delectable in every sense of the word.
Cooking meat dishes with root vegetables are great way to enhance the flavours of meat stew and also it encourages one to eat vegetables that are generally frowned upon. Beetroots are one such understated vegetable, liked by very few. Even in my family beets are not very likable vegetable, specially in curries. We prefer it in salads and soups and sometimes I do make that crunchy and crispy street food version of beetroot chop. But that is not certainly a way to show love to beetroot. My vegan chocolate beetroot brownies and beetroot ketchup are huge success with my family.
And now this mutton stew with beetroots. Cooking mutton with root vegetables was very common in my family, and having been grown up in hills, we had developed a sort of admiration for all kinds of root vegetables, specially when they were slow cooked with mutton or chicken.
I make this mutton curry two ways, sometimes with beet alone or sometimes with beet and turnips (shalgam gosht). Both are delectable in their own rights. But this chukandar gosht , the beetroots definitely stole our heart away with its ravishing rich look. It simply looks gorgeous and appetizing. Serve it over bed of steamed basmati and you can taste heaven.
- Mutton (with bone in) : 500 gm
- Beetroot : 1 large, cut into bite size small cubes
- Yogurt : ½ cup
- Tomato paste : 1 medium size
- Onion : 1 large
- Ginger garlic paste : 1 tbsp
- Turmeric powder : 1 tsp +
- Kashmiri red chilli powder : 1 tsp
- Cumin powder : 1 tsp
- Garam masala powder : a large pinch
- Salt to taste
- Sugar : 2 tsp
- Indian bay leaf / tej patta : 2
- Cinnamon bark : 1
- Cloves : 3-4
- Green Cardamom : 2-3
- Mace ; 1
- Black peppers : 4-5
- Mustard oil : 3-4 tbsp
- Hot water : 3 cups
- Chopped coriander leaves : a light handful
- Ghee : 1 tbsp
- Wash the mutton pieces very well and marinate with yogurt, salt, turmeric, one tablespoon oil and rub the met pieces very well with this marinade.
- Keep it aside for minimum one hour. I usually keep it for two hours.
- Cut the onion into half. Make a paste with one half of onion. Finely chopped the other half.
- I usually cook the mutton in pressure cooker as it saves time and fuel.
- Heat mustard oil in the pressure pan.
- Fry the chopped onions. While the onions are turning soft and translucent, throw in cinnamon sticks, cloves, cardamoms, bay leaves and peppercorns.
- Add the onion paste now and fry it once the rawness disappear.
- Add the mutton pieces along with the marinade.
- Fry the mutton pieces, till the rawness disappear from all the sides.
- Add ginger garlic paste, saute and then add the beetroot cubes.
- Now add all the spices, except garam masala and keep frying on high heat.
- Next stir in the tomato paste, salt and sugar.
- Keep braising / bhunoeing on high heat till the meat pieces absorbs all the spices and oil begins to float atop. Sugar will add nice caramel color to the dish.
- Add one cup hot water and keep braising it in high heat. Slowly the meat will absorb rich dark color.
- Once all the liquid had been soaked up, add two more cups of hot water.
- Pressure cook on slow heat till meat pieces are tender. Do not over cook the meat pieces. No one like mushy mutton curry.
- Sprinkle garam masala powder, stir in chopped cilantro leaves and drizzle some ghee over it.
- Serve it over steamed basamti rice.
Hope you all had colorful Holi