Pahadi mutton
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Hill goat meat slow-cooked in mustard oil with whole spices, a feast dish in Garhwal and Kumaon.
Region: UttarakhandOccasion: Festivals, 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 and 1 tbsp garlic, crushed
- 2 tomatoes, chopped
- 2 bay leaves, 2 black cardamoms, 6 cloves, 1 stick cinnamon, 1 tsp jakhiya or cumin
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
Method
- Heat mustard oil in a heavy pan or brass vessel until it smokes lightly; lower the heat and add the whole spices.
- Fry the onions until deep brown, then add ginger and garlic.
- Add the meat and brown it on high heat for 10–15 minutes.
- Add tomatoes, powdered spices and salt and cook until the oil separates.
- Add 3 cups of hot water, cover and simmer for about 1 hour until tender.
- Serve with rice or mandua roti.
History
Sheep and goats have long been reared in the hills of Uttarakhand, and meat dishes are cooked for certain festivals and family events.
Significance
Pahadi mutton is cooked slowly over wood fires in villages, and is a dish for winter and celebrations.