BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
MUSTARD FLAVOURED LEG OF MUTTON
সরিষার ঝাঁজে খাসির রোস্ট
SERVES
4
PREPARATION
25Mins
COOKING
1 Hr
40 Mins
SPICE POWDER:
¼ teaspoon mace powder
½ teaspoon nutmeg powder
5-6 cardamom pods, slightly crushed
4-5 cloves
½ inch cinnamon stick
10 black peppercorns
¼ চা চামচ জয়ত্রী গুড়ো
½ চা চামচ জায়ফল গুঁড়া
৫-৬ টি এলালাচ, আধ ভাঙ্গা
৪-৫ লবঙ্গ
½ ইঞ্চি দারুচিনি কাঠি
১০ কালো গোলমরিচ
MARINADE:
1 mutton back leg (about 1 kg)
1 cup mustard oil
½ cup sour yoghurt
2 teaspoons coriander root paste
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons salt
1 ½ tablespoons Worcestershire sauce
1 tablespoon green chilli, paste
1 ½ tablespoons ginger, paste
1 tablespoon garlic, paste
2 teaspoons coriander powder
১ মাটন ব্যাক লেগ (প্রায় ১ কেজি)
১ কাপ সরিষার তেল
½ cup sour yoghurt
২ চা চামচ ধনেপাতার গুঁড়ি, বাটা
১ টেবিল চামচ লেবুর রস
১ চা চামচ sugar
২ চা চামচ salt
1 ½ tablespoons Worcestershire sauce
১ টেবিল চামচ কাঁচামরিচ, বাটা
1 ½ টেবিল চামচ আদা, বাটা
১ টেবিল চামচ রসুন, বাটা
২ চা চামচ ধনে, গুড়ো
MUTTON BOILING:
½ cup tomato, boiled and strained
1 teaspoon roasted cumin powder
2 teaspoons dry chilli powder
FOR EXTRA FLAVOUR:
½ cup caramelized onion
2 teaspoons spice powder
6 kaffir lime leaves
½ কাপ ক্যারামেলাইজড পেঁয়াজ
২ চা চামচ স্পাইস (মশলালা) পাউডার
৬ টি কাফির লাইম পাতা
DETAILS :
SPICE POWDER: Dry roast all the whole ingredients and make a fine powder. Add the mace and nutmeg powder to mix well.
MUTTON: wash and clean the mutton leg. Pat dry with kitchen paper. Cut deep slashes about 1” apart across the leg. Heat mustard oil in a large cast-iron pan and seal the whole leg until brown on all sides. Remove from the oil and marinate the leg with the marinade ingredients. Cover and refrigerate for overnight to get a juicy roast.
HEAT the oil again, in the same pan, over medium heat. Place the mutton leg gently on the bottom of the pan along with the marinade ingredients. When the ingredients start to boil, reduce the heat to low, cover and cook for 1 ½ hours or until fork-tender. Turn leg 2-3 times while cooking. Add ½ cup strain tomatoes, 1 tablespoon roasted cumin and 2 teaspoons dry chilli powder. Continue cooking until liquid has mostly evaporated. For extra flavour, sprinkle caramelized onion, spice powder, and kaffir lime leaves, cover and cook for 10 more minutes.
OIL should start collecting at the edges of the mutton. An instant-read thermometer inserted into the centre should read at least 54°C. Transfer meat to a serving dish. Garnish as you wish. Serve hot.
