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Aanchal Sinha
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Mutton (Goat) Curry

Goat was a delicacy growing up in India, so my mom would make mutton curry only on special occasions. One such special day was the festival of Holi (Colors) we celebrate in March. As kids, we would wake up early in the morning, collect dry twigs for the bonfire, help Mom grind fresh spices in the mortar and pestle, run around the house preparing for the festivities, spend the day playing with colors and water balloons in the warm spring sun—all while the aroma of this slow-cooked dish filled our hearts.

Exhausted, we would wash all the colors off ourselves in the afternoon and sit down for the most satisfying meal of the year: mutton curry with rice. And do you know what happens when you play in the sun with water all day and then fill your tummy with warm curry made with love? That’s right, a blissful afternoon siesta (best nap ever). Activities of this day repeated themselves year after year and somewhere became a part of my legacy.

Today I maintain the sacredness of this dish, cooking it only on special occasions and having my son help grind the spices. I hope I am able to recreate for my boy the same fuzziness I feel in my heart every time I smell this dish of love.

<span-key>3 lb</span-key><span-value> goat shoulder (bite-size, from any halal store, bone-in, fat-in)</span-value><span-key>6 tbsp</span-key><span-value>yogurt</span-value><span-key>10 tbsp</span-key><span-value>mustard oil</span-value><span-key>3</span-key><span-value>red onions</span-value><span-key>-</span-key><span-value>Whole spices:</span-value><span-key>7</span-key><span-value>strands of mace</span-value><span-key>2</span-key><span-value>nutmegs</span-value><span-key>7</span-key><span-value>cloves garlic</span-value><span-key>4</span-key><span-value>small green cardamoms</span-value><span-key>2</span-key><span-value>big black cardamoms</span-value><span-key>-</span-key><span-value>Powdered spices:</span-value><span-key>2 tsp</span-key><span-value>powdered turmeric</span-value><span-key>2-3 tsp</span-key><span-value>red chili powder (not the kind you get in the American stores; buy the Kashmiri red chili powder from any Indian store)</span-value><span-key>3 tbsp</span-key><span-value>coriander powder</span-value><span-key>2 tsp</span-key><span-value>cumin seeds</span-value><span-key>1 tsp</span-key><span-value>garam masala powder</span-value><span-key>-</span-key><span-value>Salt and pepper to taste</span-value><span-key>3 tbsp</span-key><span-value>ginger garlic paste</span-value><span-key>2 tbsp</span-key><span-value>ghee</span-value><span-key>1</span-key><span-value>handful coriander leaves for garnish</span-value>

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Ingredients
Directions

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<h4-tag>Day 1</h4-tag>
<span-p>
Clean and wash the goat pieces and marinate them in yogurt overnight.
Heat 4 tbsp of mustard oil on medium heat, and add 1 red onion, sliced thin. Let it cook till onion slices are translucent and light brown in color; keep stirring occasionally.
Once it cools, grind it into a smooth paste and refrigerate overnight.
</span-p>
<h4-tag>Day 2</h4-tag>
<span-p>
In a mortar and pestle coarsely crush the whole spices.
Take a heavy-bottom pot and heat 6 tbsp of mustard oil on medium heat.
Add half the spices you crushed above (mostly skins) and let the spices infuse with the hot oil (2-3 minutes).
Add 2 red onions, sliced thin. Let it cook till onions are light brown in color; keep stirring occasionally.
In a separate bowl mix all the powdered spices (change quantity according to taste). Add a little water to make it a thick souplike consistency.
After the onions are cooked, add onion paste (from the day before).
Add ginger garlic paste (you get this in the store, or you can grind them at home and make it fresh).
Let cook for 5 minutes or until the raw smell disappears.
Now add the powdered spice mixture to the pot.
Cook and stir till the ingredients all come together and become a thick paste. You will see the mixture (masala) becoming cohesive and start to leave a little oil from the sides after 4-5 minutes.
Add the marinated goat to the pot along with the ghee and the remaining crushed whole spices mixture. Ensure that goat pieces are evenly coated with the masala.
Cover and leave for 1 ½ hours on low heat. Stir every 20 minutes.
Eventually you will see the color become darker and the water evaporate.
Once you think the meat is cooked, you can eat as is (more like a semidry appetizer) or you can add water to give it a currylike consistency.
Add chopped coriander leaves for garnish.
Let it sit for at least 30 minutes to let the flavors seep in, and serve with some warm naan or basmati rice. Enjoy!
</span-p>

<span-p>
Tips: Mustard oil gives this dish an authentic taste, but you can substitute it with vegetable oil or ghee. You may also add boiled potatoes to the curry for a true Indian taste. Nicely fry the onions until they are browned. The color of the onions will determine the final color of your mutton curry. </span-p>

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A Foreword from the
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I deeply treasure that time around the table with my kids and loved ones. In our household, our kitchen table is a gathering place to share a meal, enjoy each other’s company, reflect on the day and laugh together.

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