Holi in my native state Bihar is all about vibrant colours and delightful food. We play a lot with colour and eat even more. Right from traditional pua and dahi bara to the scrumptious mutton and puri ……..  Holi has all the essence of fun and frolic. Let’s make this Holi even more colourful with yet another incredible recipe from my dearest aunts ( Mrs Uma Sahay) culinary treasure. She has been kind enough to pass on this recipe with a promise that hopefully I would do full justice to her recipe. Thanks chachi for inspiring me towards this incredible culinary journey. Try this unique recipe step by step and in her words ” dekh maaza.”

Ingredients

For marination

Mutton : 1 kg

Onion : ½ kg cut into roundle

Grated ginger : 2 tsp

Bay leaf : 6

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Oil : 4 tsp

Ghee : 2 tsp

Salt : as required

Dry fruit Paste

Cashew nuts : 6 piece

Almonds : 6 piece

Pistachio : 8 piece

Khus khus : 2 tsp

Ghee : 1 tsp

Garam masala paste

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Clove : 4

Black pepper : 5 to 6

Mace ( javitri) : ¼ tsp

Nutmeg ( jaifal ) : 1

Saffron : 10 to 12 string soaked in 4 tsp warm milk

Step 1Marinate the mutton and keep it aside for at least an hour. In a thick bottom pan cook the mutton on high heat for ten minutes and then reduce the flame and cover the lid and let it cook for at least half an hour stirring occasionally.

Step 2

Soak the saffron in warm milk and keep it aside.

Step 3

In a pan add one tsp ghee and roast the dry fruits.

Step 4

Grind these roasted nuts along with khus khus and 2 spoon of milk and make a smooth paste of it.

Step 5Grind the garam masala.

Step 6

After half an hour once the mutton is tender add the garam masala paste and cover the lid so that mutton may infuse all the flavour.

Step 7

In another 5 minutes remove the lid and add the dry fruit paste along with soaked kesar and cover it and let it cook until the all the flavour comes together and the mutton is soft and cooked.

Step 8

Enjoy the mewe ka gosht with rumali roti or laccha paratha.

Tip 

Do not add water to the mutton since it would release its own broth and let the cooking be done in the same.

The dry fruit paste will thicken the gravy and give it a valvety texture.