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)
- 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.
- Mutton cubes (1 cm small cubes) - 1000 gms
- Mutton bones - 400gms
- Desi ghee - 200 ml
- Kachari (grounded sour berry) - 40 gms
- Yoghurt - 600 gms
- Red chilli powder - 20 gms
- Coriander powder - 40 gms
- Turmeric powder - 20gms
- Chopped garlic (tempering in the end) - 50 gms
- Garlic paste - 20 gms
- Onion paste - 60 gms
- Ginger paste - 30 gms
- Fresh chopped coriander - 15 gms