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Tuesday, August 7, 2012

Mutton chop in red onion and wine sauce

For Maitrayee

  1. Marinate the mutton chops (goat or lamb) in yogurt, salt, oil, tandoori (for color) spice and/or ground spices of your choice overnight.
  2. Thinly slice red onions, green chilis, garlic and ginger and fry in oil in a pressure cooker. Add whole garam masala (I used cardamom, ground cinnamon, cloves, bay leaves)
  3. Add the meat, fry well till the oil separates. Add a little water and pressure cook since we want them tender, but just enough to cook the meat thoroughly.
  4. Check the sauce, reduce the gravy with the lid off if need be. Add a wine you like to drink. Never, never use a wine you wouldn't drink. Use sparingly, don't let the wine overpower the other flavors. Reduce the sauce until almost dry. Serve with salad, cucumber slices or celery.
You can use cilantro paste or green chilli paste to enhance flavors. I am planning to make lamb shanks in black beer, cilantro, and Peruvian chili sauce- something similar to what I enjoyed immensely at Andina in Downtown Portland on a recent trip.

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