Shubho Nababarsho 1421. This is one such day, almost all Bangalees around the globe remember the date from Bangla calendar. Though Poila Boishakh is not observed as a holiday anywhere outside Bengal, we , in our own small ways try to make the day stand out from the rest of the ones we live otherwise.
This year on April 15, while we welcomed year 1421, tried to make the family dinner a little special. Made Dahiwalla meat. There are plenty of recipes on the net, finally drew inspiration from the one credited to Atul Sikand and adapted it to suit taste buds of my family.
This dish scores very well on taste , colour and flavour but is very easy to cook.
DAHIWALA MEAT MY STYLE
Mutton: 600 gms, preferably from leg, and with some bones
Dahi : 250 gms; hung; beaten to smooth consistency
Onion: 1 large, finely sliced
Ginger paste: 1 and ½ tablespoon
Garlic paste: 1 and ½ tablespoon
Red chilli powder: 1 tablespoon(optional/ to taste)
Garam masala powder: Used Anisa Arif’s Zaiqa Garam Masala powder
Whole masalas: Bayleaf, Black cardamom, Cinnamon, Cloves, Star Anise, Green cardamoms
Dhania powder: 1 and ½ tablespoon
Jeera powder: 1 tablespoon
Javitri powder: ½ tsp
Keora water: 4 to 5 drops
1. Mix ginger paste, garlic paste, garam masala powder, red chilli powder, salt(to taste) into the beaten curd. Add mutton pieces, after drying up the moisture in kitchen towel. Marinate for 2-3 hrs at least in refrigerator
2. In a pressure cooker, add 1 tsp ghee to 2 tbsp of white oil till almost smoking. Add finely sliced onions and fry till crispy brown. Strain, drain on paper towel, and blend it to a smooth paste.
3. Heat the oil in wok. Add whole masalas. Add brown onion paste and sauté. Add the marinated mutton pieces with minimum marinade, and seal them till they start browning.
4. Add the remaining marinade, stir and sauté till oil starts separating. Add dhania powder, jeera powder and keep stirring to blend well with the rest of the masala.
5. Once masala is done, add ½ cup of boiling water and stir well. Close the cooker and bring it to boil, till 3-4 whistles(or as is reqd) till soft.
6. Open lid, simmer to reduce gravy to desired consistency.
7. Add keora water and javitri powder. Mix well. Cover and open only when serving
8. Dahiwalla meat is ready to serve with plain rice, or naan or roti as per choice.