NANABHAI AND NANU
In this book, I aim to offer my readers a taste of the flavours that hold a special place in my heart. Sharing some of my favourite delicacies from my grandmother’s kitchen, who happens to be from the Sylhet district of Bangladesh.
MUTTON WITH SHATKORA
সাতকড়া দিয়ে খাসি
SERVES
5
PREPARATION
15 Mins
COOKING
45 Mins
“Shatkora (or hatkora) is a delicacy of Sylhet. In English, shatkora is known as “Citrus macroptera.” This traditional dish is cooked with beef in Sylhet. We, the foodie family, love mutton, and that is why we cook this famous dish with mutton—with my twist, of course! ”
1 kg mutton pieces with bone
½ cup (about 50g) shatkora, cubed
½ cup oil
5 cardamom pods, slightly crushed
1-inch cinnamon stick
¼ cup onion paste
1 tablespoon ginger paste
1 ½ tablespoon garlic paste
2 teaspoons dry chilli powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon paprika powder
1 ½ teaspoons salt
5-6 green chillies
½ cup caramelised onion
হাড় সহ 1 কেজি মাটনের টুকরো
½ কাপ (প্রায় ৫0 গ্রাম) সাতকোড়া, কিউব করা
½ কাপ তেল
৫ টি এলাচ, আধা ভাঙ্গা
1-ইঞ্চি দারুচিনি কাঠি
¼ কাপ পেঁয়াজ বাটা
1 টেবিল চামচ আদা পেস্ট
1 ½ টেবিল চামচ রসুন বাটা
2 চা চামচ শুকনো মরিচের পেস্ট
2 চা চামচ ধনিয়া গুড়া
2 চা চামচ জিরা গুঁড়া
1 চা চামচ হলুদ গুঁড়া
1 চা চামচ পেপারিকা গুঁড়া
1 ½ চা চামচ লবণ
৫-৬ কাকাঁচা মরিচ
½ কাপ ক্যারামেলাইজড পেঁয়াজ
DETAILS :
WASH and drain the mutton. To prepare the shatkora, lay it on its side on a cutting board and hold it steady with one hand. With a sharp knife, cut off the top and bottom ends of the fruit. Cut in half and cut in 6 wedges. Discard the middle part and the seeds.
HEAT oil in a wok. Add cardamom and cinnamon, and fry for 2 minutes. Add the paste of onion, ginger, and garlic. Fry until aroma develops. Add all the ingredients from dry chilli powder to salt. Mix the spices with some water to prevent them from burning.
ADD the mutton, mix well, cover, and cook over medium-low heat. Once the water has evaporated, fry the mutton well to incorporate it with the spices. Add hot water, and turn the heat to high. When the water starts to boil, reduce the heat, cover, and cook until the meat is ¾ tender.
ADD the shatkora and cook until tender. Add the green chillies and caramelised onion, cover, and cook on low heat for 6-7 minutes. When oil starts collecting at the edges, taste and adjust the seasoning. Serve with steamed rice.
