Kachar Maans Ka Ghola

By Executive Chef Sujoy Gupta

 

• Mutton boti needs to be cleaned thoroughly and cut into 1 cm cubes.
• Clean the bones which will be added to the mutton boti cubes (known as ghola mixture).
• Take ghee or clarified butter in a degh . Let it get little hot. Add ginger, garlic and onion paste. Sauté for a while till the raw smell goes off.
• Add the mutton cubes with bones. Again cook for 3 to 4 minutes.
• Mix all the dry masalas, kachari (sour berry) yoghurt and add one litre of water in a degh.
• Start cooking on a moderate heat by continuously stirring ghola mixture in clock wise direction with a ghola till it comes to a boil.
• Then reduce the heat and cover it from top. If required water can be added as it should not be too thin. Meat should be tender once fully cooked.
• Take off the ghola mixture from the heat and give a tempering (baghar) of chopped garlic.
• Remove the bones from the ghola mixture.
• Garnish with chopped coriander leaves.
• Serve hot with bajra ka sogra (country millet bread)

      Note:

• Mutton should not be washed as it taste better with the blood (traditional way ,note as pointer)
• Mutton has to be very tiny pieces and added the bones in to that ghola. 
• While cooking ghola mixture it is done clock wise with a wooden spoon (known as ghota) otherwise it will be curdled.