Mutton Boondi with Recheado Masala

 

          Check out my innovative Eid special mutton curry. I gave an interesting twist to the recipe by marinating it with the spicy and tangy Goan special recheado spice paste and ended with a sprinkle of some boondi for some crunch. I also added a potato, my personal favorite. However, it is purely optional.  

          This fusion dish came out super yummy and is a must try recipe for any special occasions or for an in-house party. Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

• 350-400 gms. mutton with bones, cleaned, washed & drained
• recheado masala (check below for the recipe)
• 1 potato, cut into half
• 1 onion, chopped
• 2-3 tbsp. oil
• 1/3 cup boondi
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste for 5-6 hours or overnight.

          Heat oil in a pan and stir fry the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and sauté till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water and the fried potato and pressure cook for 15-20 minutes or till the meat turns tender.

          Transfer the contents back to the pan and simmer till the gravy comes to a desired consistency.

          Switch off the flame and add the boondi. Give it a stir and garnish with coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                        Marinate the mutton with the spice paste for 5-6 hours or overnight.

                 Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                 Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water ....

              and the fried potato. Pressure cook for 15-20 minutes or till the meat turns tender.

                   Transfer the contents back to the pan & simmer till the gravy comes to a

                   desired consistency.

                       Switch off the flame & add the boondi. Give it a stir & garnish with coriander                                   leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, 

                    paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

          

Goan Recheado Masala

 

          Recheado Masala is a fiery and a tangy Goan red chili spice paste that is full of flavors. It is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

          The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

          Typically, Goan vinegar and Feni are the other two ingredients that are used, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 10 Kashmiri red chilies, broken into small pieces
• 1 onion, roasted on an open flame
• 10 garlic cloves
• 1/2" ginger
• 1/2 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 6-7 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/2 cup vinegar

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water. Add vinegar accordingly). 

          If you need to store in an air tight container for a longer time, then sauté the paste in 2 tbsp. of oil for 4-5 minutes. Allow it to cool down before storing. Use as required.

          This paste can be used for marinating the fish or as a stuffing. It can also be used to marinate or cook chicken, mutton, prawns or mushrooms / paneer for a veg. version.