Pahadi mutton
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Goat meat cooked slowly in mustard oil with whole spices and curd, in the style of village feasts in the Himachali hills.
Region: Himachal PradeshOccasion: Fairs, family gatherings and winterTime: 1 hr 45 minServes: 4Non-vegetarian
Ingredients
- 750 g goat meat on the bone
- 4 tbsp mustard oil
- 3 onions, sliced
- 1 tbsp ginger paste and 1 tbsp garlic paste
- ½ cup curd
- 2 black cardamoms, 4 green cardamoms, 6 cloves, 1 stick cinnamon, 2 bay leaves, 8 peppercorns
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
Method
- Heat the mustard oil until it smokes lightly, then lower the heat and add the whole spices.
- Add the onions and fry slowly until deep brown.
- Add ginger and garlic pastes and the meat. Cook on high heat, stirring, for 10–15 minutes until browned.
- Add the powdered spices and salt, then the curd, and stir until the oil separates.
- Add 3 cups of hot water, cover and simmer for 1 hour or more, until the meat is tender.
- Serve with rice or roti.
History
Pastoral communities such as the Gaddis have reared sheep and goats in the hills for centuries, and meat dishes are part of many hill festivals.
Significance
Slow-cooked mutton is prepared for winter gatherings and certain village fairs in the hills.