Coorgi Style Spicy Mutton By Rahul Arora

 

There are chefs who believe in trade secrets, and then there are chef like Rahul Arora who are so confident about their magic touch, that they don’t think twice before inviting you to their kitchen as they cook. Rahul also believes that all skills need constant learning; and sharing and exchanging tips and recipes is one way to upgrade skills.

 

 

About Rahul Arora — There’s a moment of realization that comes over every individual when the thought of turning a hobby into a profession seems less like a crazy notion and more like a tangible idea. This is what led the ambitious Rahul Arora, owner and chef at Paranthe Wali Galli, Cafe Pranah and Bon Appetit to fulfil his dreams. He looks at himself not only as a chef but a culinary fabricator who loves to layer flavours and understands the palette of various segments of the market. Both his ventures-Cafe Pranah and Bon Appetit are contrasting with each other and cater to very varied sections of the market. Bon Appetit- being a super indulgent teenage friendly cafeteria and Cafe Pranah- being a soul healthy eatery that does not compromise on any taste.

Having completed his graduation from IHM- Aurangabad, he soon started working as a Management Trainee (Kitchen) with ITC hotels and later as a Jr. Sous Chef at The Sheraton, New Delhi. He was then sent to Singapore to be trained under Chef Sam Leong and was also one of the opening chefs of My Humble House at ITC Maurya, and the show continued.

Rahul strongly feels that he is good at fusion blending techniques of various cuisines, thus creating a harmonious blend of the ingredients without making them loose its integrity. Bright colours and bold flavours are his weakness and innovation is something which he must keep doing in order to keep himself motivated.

His first inspirations have been the women in his life, his grandmother and mother who encouraged his passion for cooking since the age of six years. Apart, Chef Manisha Bhasain- his first boss, Chef Gordon Ramsey, Chef Chaturvedi and Chef D’Souza have been his greatest inspiration and mentors.

Rahul says that he enjoys each day as it comes, and will cook till the last day of his life.

 

 

Step 1

  • Mutton 2 kg
  • Onion sliced 500g
  • Saunf (fennel seeds) 1 tbsp
  • Mustard seeds 1 tbsp
  • Hing 1/2 tsp
  • Slit green chili 5 nos
  • Ghee 1 Cup
  • Sugar 1 tsp
  • Salt to taste
  1. Heat the Ghee and temper with Saunf, Mustard and Hing and green chili
  2. Add onion and sauté till golden
  3. Add sugar and mutton and cook till evenly golden
  4. Add salt and cook for 10 mins on slow flame

 

 

Step 2

  • Ghee 1 tsp
  • Garlic 10 cloves
  • Ginger sliced 25 gms
  • 2 tbsp whole Dhania (coriander seeds)
  • 2 tbsp whole pepper
  • 10 cloves
  • 1 medium pc Cinnamon
  • 3 black elaichi (cardamom)
  • 2 bay leaf
  • Dry coconut 50g
  1. Heat Ghee and slowly pan roast all ingredients
  2. Grind into fine paste with a little water

 

Step 3

  • Ghee 2 tbsp
  • Red chili powder 2 tbsp
  • Dhania (coriander) powder 2 tbsp
  • Cumin/ Jeera powder 1 tbsp
  • Pepper 1 tbsp
  • Lemon juice 3 tbsp
  • Yogurt 3 tbsp
  • Water 3 tbsp
  1. Mix all ingredients except Ghee into a smooth paste
  2. Heat Ghee, add paste from step two and saute for 10 mins
  3. Add paste from step three and cook till oil leaves the sides
  4. Add the mutton and cook on slow flame till tender
  5. Serve with rice

Optional : finish with some coconut milk and lemon juice. You can also add some cream at the end or some yogurt too.