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1 kg leg of mutton (cot into 3" long pieces with the bones removed)
25 grams each of almonds, pistachios, cashew-nuts, walnuts, peanuts and charoli
3 large cardamoms
1 tb/sp coriander seeds
1 tbIsp cumin seeds
4 cloves piece cinnamon stick
a large pinch each of nutmeg and mace
1 piece ginger
1 liter milk
1/4 tsp saffron essence
oil or ghee for frying
a few drops kewda essence silver or gold foil
salt and chilli powder to taste
METHOD:
Blanch and grind all the nuts to a paste. Powder all the spices together. Now grind the ginger to a paste. Dissolve the nut paste in milk and cook over a slow fire till the milk turns thick and leaves the sides of the vessel. Mix in the ginger, spices, salt and saffron, remove from fire, and beat till smooth. Set aside. Smear a wooden board with ghee and place each strip of meat on it. Then pound it with a pestle. While pounding the meat sprinkle with brandy and salt alter¬natively, till it flattens out to almost an inch in thickness. Now apply the milk cream mixture liberally over one side of the meat, in a thick layer, and roll up into a tight roll. Se. cure well with thread. Set aside for an hour. Place 4 bamboo. sticks across the ends of a saucepan and 4 in the opposite direction to form a shelf. Then put in 2 cups of water and a few tsps of ghee. Place the rolls side by side on the bamboo shelf, cover the pan tight, and cook over a very slow fire. Put live coals on a griddle or tava and place it over the covered pan. Cook till the rolls are tender and all the moisture has been absorbed. Then take the sticks out and place the rolls in the pan, frying to a rich golden color on all sides. Place in a serving dish, sprinkle kewda essence on top, and cover with foil. Serve immediately.