Forgive me for the terrible pictures but this I just had to share. I mean all of us in India have been cribbing about the soaring onion prices, and honestly I was a little sick and tired of the onion jokes. Especially when we vent visiting the grocers, the jokes ceased to be funny. Because its not just onions that are sky-priced, even ordinary things like a boring brinjal was quoted at a whopping 70 bucks a kilo! Ridiculous I say, let’s just have meat instead! Oh but you need onions to make meat, na?! Heh? Says who? Chuck those onions man! They think too highly of themselves these days 😉
Banter apart, here is how I trepidatiously whipped up an indulgent mutton curry with zero onions. I scoured the net for some recipes but all of them ‘niramish mangsho’ recipes used yoghurt/curd as a base and I had none. Thankfully though, I had tomatoes so my gravy base was set. Here is how:
- Mutton: shoulder pieces, about 300 gms
- Potato: 1 no., cubed (optional)
- Ginger-garlic paste: 2+1 tbsp
- Tomatoes: 1 large or 2 medium
- Cardamom: 7-8 nos
- Cinammon: 5-6 sticks (1 inch)
- Cloves: 7-8 nos
- Mustard oil: 2-3 tbsp
- Green chillies: 2 slit
- Turmeric: 3 tsp
- Salt: to taste
- Water: 2 cups
- Crush half of the whole spices in a mortar and pestle.
- Marinate the mutton with this spice powder, 2 tbsp ginger-garlic paste, turmeric, salt and 2 tbsp mustard oil for at least an hour.
- Heat some mustard oil in a pressure cooker. When the oil heats up (you will know when the pungent smell is gone), add the remaining whole spices and let them release their aroma.
- Add the a pinch of sugar for some colour.
- Quickly add the remaining 1 tbsp ginger garlic paste and the chopped tomatoes and some salt, saute till the tomatoes are mushy.
- Add marinated mutton and saute on medium-high flame for about 15 mins till they look all glazed up. (I was lucky to have some pieces with mutton fat, that helps release some more oil and flavour to the curry)
- Add the green chillies and potatoes towards the last 2-3 mins of sauteeing.
- Add about 2 cups of water, or just enough to barely cover the contents of the vessel. (We don’t want to add too much water because that may water down the flavours and end up being a boring curry)
- Cover and pressure cook on low heat for about 8 whistles (around 35-40 mins).
Serve with roti or rice. I had it with brown sticky rice that a friend got me from Lao. Yes I ask people to get me ‘kirana’ (groceries) when they go abroad.
Do try and let me know how this onion-less thing turned out!