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Mutton Glassy

Mutton Glassy

Mutton Glassy. Mutton stewed over a fatigued flame, in milk and milk solids, perfumed just subtly with aromatic spices, spiked with chillies. Sublime !!!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Bangladeshi, Bengali
Ingredients Method

Ingredients
  

  • 600 g mutton medium sized pieces
  • 3/4 cup whole milk
  • 1 cup reduced milk 1/2 litre milk reduced to 1 cup
  • 1 tbsp ghee
First Marinade
  • 1/4 cup onion paste
  • 2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 2 tbsp mustard oil
Second Marinade
  • 1/3 cup cream of milk doodh er shor
  • 2 tbsp khoya grated
  • 1/2 cup onion paste
  • 3 tsp green chili paste
  • 8-10 green chilies slit
  • 1/4 tsp grated nutmeg
  • 1/2 florets mace
  • 2 green cardamom crushed
  • 2 cloves crushed
  • 2 one inch cinnamon crushed
  • 2 bay leaves
  • 1/4 cup mustard oil
  • 1 tbsp ghee
  • salt to taste

Method
 

  1. Marinate the mutton with all ingredients listed under First Marinade. Refrigerate overnight.
  2. Remove from the refrigerator, allow to return to room temperature, now add all of the ingredients listed under Second Marinade. Give it a hearty mix. Keep aside, an hour or so.
  3. Transfer the mutton along with the marinade to a heavy bottomed pan, cover and cook, with occasional stirring, over a low flame till the mutton is about 75% cooked. About 1 hour, I would reckon.
  4. Gently pour the milk over the mutton, continue to cook over a low flame till the mutton is tender. Another 30 mins or so.
  5. Now pour the reduced milk, throw in the green chilies and give it a hearty stir. Cook for another 8-10 odd minutes.
  6. Adjust seasonings, finish with a generous dollop of ghee.
  7. Allow to rest for 15-20 minutes. Serve hot.