Jeere Bhaja r Doi diye Mangsho/Mutton cooked with fried cumin seeds and yogurt

Cumin is known as jeere among Bengalis, many might confuse it with Kalo jeere which is actually Nigella seeds. Cumin has a distinct flavour that is earthy and is a popular ingredient in Indian Cuisine, though it is used in other cuisines as well. The taste of a dish can vary depending on the factor that whether you are roasting the spices or not. My twist on this recipe is that I roast whole cumin seeds and then grind them into a powder. My family and guests love it. I am sure it will be loved by your guests and family members as well. You can serve it with rice, roti or paratha.

 

Ingredients:

• Mutton

• Onion

• Ginger

• Garlic

• Whole cumin seeds (dry roasted and then ground)

• Yogurt

• Dried chillies

• Whole garam masala

• Turmeric powder

• Chilli powder

• Kashmiri chilli powder

• Salt (to taste)

• Oil (preferably mustard oil)

Method:

• Chop the onions

• Grate the ginger and garlic (or paste)

• Add the grinded cumin seeds to the yogurt and beat well

• Heat oil in a heavy-bottomed vessel (the recipe calls for a little more oil than usual)

• Temper with dried red chillies and whole garam masala.

• Add the onions, ginger and garlic in that order and keep frying.

• Now add turmeric, chilli, kashmiri chilli powder and salt.

• Saute well and add the mutton

• Keep sauteing till oil separates from masala

• Beat the yogurt and add it to the meat

• Again keep frying till the masala is well cooked.

• Remove from flame.

• Now put a tawa on the burner and put the vessel in the tawa.

• Cover the vessel so that it is air-tight.

• Keep cooking in medium-high until the meat is tender

• Remove from heat, check salt, serve.