Tip:
Highlight text to annotate it
X
My name's Aalok Wadhwa. I'm a food writer.
And run a food group on facebook called Gurgaon
Today I'm making a family recipe of ours called Embassy Mutton
My dad was in the Civil Services. He got posted to many small towns
My mom's a passionate cook, but had to make do with local ingredients for her cooking
In those days, they used to entertain a lot. And that meant a fair bit of Continental dishes on the menu
Embassy Mutton's a dish I've grown up eating as continental food
We heat oil in a kadhai
We slice onions 'n cut them into two 'n add this to the oil
Mom used to say that this brings out the best flavour in onions
Add the onion to medium hot oil
And fry them till they're medium brown
Now we cool the onions once they're this colour
We now add the atta or whole wheat flour to the onion
Switch on the fire again and roast the atta
After roasting, we cool down the mixture again
Once cooled, we add chilled milk
And cook this mixture
Once the mixture thickens, we add the mutton stock
We've boiled mutton with some ginger, black pepper and cinnamon
We've retained the ginger and pepper, but take out the cinnamom
We cool the mixture 'n add chilled stock to it
Best to take mutton from the front leg. As its the softest
Once this comes to a boil, we add the cooked mutton pieces
We add tomato ketchup
And some butter
We now add chopped tomato and green chilly
We cook for another 2 minutes 'n the dish's now ready
The tomatoes needn't be cooked