‘Pav and mutton curry is a classic combination, said K the other day when I had a bit of the mangshor jhol (Bengali mutton curry) that Banu had cooked, with the spices and recipe that I had given her, along with the pav sent by Shital Kakad with her lovely pav bhaaji.
Inspired by that experience, I heated what was now two day old pav (from the same batch) last night on a saucepan with a smidgen of butter and had it with the rest of mangshor jhol (mutton curry).
Dipping the pav into the curry and taking a bite after it had soaked in all the goodness of the meat flavour infused gravy reminded me of my childhood in Kolkata when we would occasionally have sliced bread with chicken or egg curry. Those meals were special and last night’s dinner brought back their memories.
Yes, mutton curry and bread are a combination made for each other. There’s something about commercial maida bread which spells love like few other things can. I am glad that I did not make rice to have with the curry or got Banu to make rotis or parathas. I quite enjoyed the pairing of mutton curry and pav.
What is your favourite carb to pair mutton curry with?
The meat was very tender even though we had probably bought it 3 weeks back from Mhosin. He comes to deliver on Sundays in Bandra and you can call him on Saturday to place an order: +91 98204 20136
From the #FinelyChoppedRecipeCorner
Here’s the recipe of my curry from an earlier post and the original post.
Ingredients:
500 g mutton on the bone (shoulder piece is the best says the missus), 1 dry red chilli, 1 bay leaf, 1/2 a teaspoon of whole cumin, a piece each of cardamom, clove & cinnamon to the oil, 2 tablespoons of mustard oil (or vegetable oil), 1 tablespoon of ginger paste and 1/2 of garlic, 1/2 teaspoon salt, 2 tablespoons dahi (curd), 250 ml water, spices (1 teaspoon each of cumin, coriander and turmeric powder, 1/2 teaspoon of red chilli & garam masala powder: depends on personal tastes), 2 potatoes (peeled and halved)
Cooking method:
- Heat 2 tablespoons of mustard oil
- Add a dry red chilli, a bay leaf, 1/2 a teaspoon of whole cumin, a piece of cardamom, clove & cinnamon to the oil.
- Once they splutter, add 1 sliced/ finely chopped red onion
- Once the onion is translucent (in kosha mangsho you add a lot more onion and let it cook more too) add 1 tablespoon of ginger paste and 1/2 of garlic
- Then goes in the meat which has been marinated with two teaspoons of dahi and spices, and halved potatoes. Add salt. You could add tomatoes before this stage for some added tartness. Many Bengalis though would find this to be as heretical as saying you did not believe in the Little Red Book but hey, it is not the 80s anymore!
- Add water. 250 ml for half a kilo of meat and then let it cook for about 8 to 10 whistles in the pressure cooker and another 30 minutes after that at least on a low flame in a closed cooker. Or, if not using a pressure cooker, for 1.30 hrs. If you are afraid of the potatoes getting overcooked, take them out before adding the water and then add them at then end and let them cook together for 2,3 whistles in the pressure cooker or for the last 20 minutes if cooking outside a cooker
- When done, add some roasted garam masala at the end
- Have it with hot rice and follow it with a bhaat ghoom
From the #HouseOfCats
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This was a truly special moment |