MUTTON ELAJADIMIAR

Ingredients

• 900 g Mutton (Minced. 1 seer is approximately 900 g. Ask your butcher to mince it, or use a food processor at home.)
• 115 g Onions (Approximately 1 medium onion. ½ powa is approximately 115 g. Cut into small cubes.)
• 1 whole Carrot (Cut into small cubes, roughly 1 cm dice.)
• 1 whole Turnip (Cut into small cubes, roughly 1 cm dice.)
• 23 g Cumin (2 tolas is approximately 23 g. Ground or whole seeds — to be ground into a paste with the other spices.)
• 12 g Black pepper (1 tola is approximately 12 g. Ground or whole — to be ground into a paste with the other spices.)
• 12 g Garam masala (1 tola is approximately 12 g. To be mixed into a paste with the other spices.)
• 85 g Butter (3 chhataks is approximately 85 g. Divide: use roughly half (about 42 g) for frying the meat and reserve the rest for browning the vegetables.)
• 18 g Salt (1½ tolas is approximately 18 g (about 3 teaspoons). Adjust to taste.)
• 1 tablespoon Plain flour (A little flour — used to thicken the broth. Mix with a small splash of water to form a smooth slurry before adding.)
• 1 as needed Water (Used in two places: to simmer the mutton and to boil the vegetables. Use enough to generously cover in each case.)

Instructions

1. 1Place the cumin, black pepper, and garam masala into a small bowl. Add just enough water — a teaspoon at a time — to bring the spices together into a thick, smooth paste. Stir well until combined. Set aside. This paste will be added to the meat later.
2. 2In a separate small bowl, add the tablespoon of flour and mix in a small splash of cold water — about 2 tablespoons — stirring until you have a smooth, lump-free slurry. Set aside. This will be used to thicken the broth at the end of cooking the meat.
3. 3Place a large, heavy-bottomed pot or saucepan over medium-high heat. Add roughly half the butter (about 42 g) and let it melt until it begins to foam. Add the minced mutton and spread it out in the pan. Cook, stirring and breaking up any clumps with a wooden spoon, until the meat is well browned all over. This browning step builds deep flavour, so don't rush it — it should take about 8–10 minutes. The meat should look dark golden-brown, not grey.
4. 4Pour enough water into the pot to generously cover the browned mutton — roughly 600–800 ml. Bring to a boil over high heat, then reduce the heat to low. Place a lid on the pot and let the mutton simmer gently for one hour. The long simmer tenderises the meat and creates a rich broth. Check occasionally to make sure the water hasn't reduced too much; add a splash more if needed.
5. 5While the mutton simmers, prepare the vegetables. Peel the carrot, turnip, and onions. Cut them all into small, even cubes of roughly 1 cm. Place the diced vegetables into a separate saucepan and cover with water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 10–15 minutes until the vegetables are tender when pierced with a fork but still hold their shape. Drain and set aside, reserving the pot for the next step.
6. 6Once the mutton has finished its one-hour simmer, remove the lid. Stir in the spice paste (from step 1), the salt, and the flour slurry (from step 2). Stir everything together well to combine. The flour slurry will gently thicken the broth. Let the pot stay on a low heat while you move to the next step.
7. 7Place a separate frying pan or saucepan over medium-high heat. Add the remaining butter (about 42 g) and allow it to melt and foam. Add the drained, boiled vegetables and cook, stirring occasionally, until they are lightly golden and browned on the edges — about 5–6 minutes. This step adds colour and a nutty, caramelised flavour to the vegetables.
8. 8Add the spiced minced mutton along with all of its broth into the pan with the browned vegetables. Stir gently to combine everything. Bring the mixture to a boil over medium-high heat, then let it boil for a few minutes — about 3–5 minutes — so all the flavours come together. Taste and adjust salt if needed. Serve hot with as much of the broth (soup) as you like alongside.