Meat Haveli

Haveli is a mansion where people nest. I can’t really explain the name of a meat dish linked to a mansion, barring the fact that I think (and you may consider it one of my wild guesses and fancies!) the recipe originated from the kitchen of a haveli. However, speculations apart this is a spicy mutton gravy which can be had with all kinds of rice and Indian breads.

 

 

Feature Photo is the feedback version of Meat Haveli by Sanjana Banerjee, who apart from being my sister, a lovely daughter, daughter-in-law  and wife, works independently as a content solution provider.

 

 

 

Ingredients:

• 500 g mutton or chicken or actually any meat of your choice (cubed- cleaned and washed)
• 6 eggs (boiled and shelled)
• 3 onions (grind into paste)
• 100 g yoghurt
• 10 g pepper
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp garam masala powder
• 4 green cardamom pods
• 2inch cinnamon stick
• 4 cloves
• 3 bay leaves
• 1 tsp turmeric powder
• 1½ tsp cumin powder
• 1½ tsp coriander powder
• 1 tbsp red chilli powder
• 5 green chillies (slit)
• Sprigs of coriander leaves (chopped)
• 1½ tsp sugar
• salt to taste
• Oil for cooking

Preparation:

• Heat oil in a pan.
• Add boiled eggs, smeared with a little salt, and fry till they turn golden brown on all sides.
• Keep aside.
• Heat oil in a wok.
• Add sugar and sauté till it caramelises.
• Add bay leaves, cinnamon, cardamoms and cloves and sauté till they splutter
• Add onions and fry till light brown.
• Add ginger-garlic paste.
• Stir fry over low heat for a minute.
• Add chilli powder, turmeric powder and green chillies and keep frying for a minute.
• Add meat pieces and fry till they are browned all over.
• Add yoghurt and simmer for 5 minutes.
• Add pepper, cumin powder, coriander powder.
• Add salt and 2 cups of (preferably warm) water.
• Bring to boil and cook for 15 minutes.
• Add garam masala powder and chopped coriander leaves.
• Simmer for 5 minutes and remove from heat.
• Top with fried eggs and allow some standing time.
• Serve hot.

Note: I sometimes do not add eggs. Instead I boil, peel and chop potatoes; and then fry them with a little salt, and set side. When the gravy starts to boil, add the potatoes. Or I may choose to omit both at times.